During the summer, I also rely on fresh vegetables from my parents’ garden. Right now there is squash and peppers abounding, so I use it for one of our favorites, chicken and vegetables. I use a pretty consistent recipe, although you can always substitute bell peppers or zucchini, or just add them for extra flavor! Here is tonight’s version:
4 potatoes (I used organic Yukon Gold)
1.5 lbs chicken (I used chicken breast tenders)
Salt, pepper, and garlic powder to taste
Simply chop the squash, potatoes, and chicken into approximately 1” pieces and the onion and peppers into ½” pieces. Add as much or as little seasoning as you like. Mix it all up in the Crock Pot, and cook on low for 7 hours. I like to keep my seasoning simple, but this would be great with herbs like parsley and thyme, or if you want to kick it up a little, add chili powder. A full 5.5 quart crock will feed approximately 4-6 people.
What do you like to cook in the Crock Pot in the summer?