Chicken is by far the largest percentage of meat we consume. It doesn’t seem to matter how I cook it, it’s a meal the boys enjoy. Happy dinner = happy mom! Unfortunately, I get bored of chicken when it’s the same old, same old.
Some days, I’ll throw a little bit of broth and some (4) boneless skinless chicken breasts in the crockpot, frozen or thawed, high or low, cook until I think it’s done (3-6 hours depending on the other variants.) I then have precooked meat for other meals.
On weekends by the time dinner time rolls around, the last thing I feel like doing is cooking. So yesterday I did some crockpot breasts – we threw two into a creamy cheesy pasta and tonight I subbed the other two in this BHG Mango Chicken Salad with Coconut Recipe.
I used a whole can of coconut milk. I was missing a mango. I added a bit of honey to sweeten. I served it on tortillas (wraps) instead of lettuce. The sauce was a little runny…
…but overall, it was a tremendous hit! They even asked for seconds. I think it would be delish on a coconut or jasmine rice. Gotta love a new and oh-so-easy keeper!
(Image source: BHG)