The idea behind a Crock-Pot is to drop in a protein and let it cook and marinate. You can add anything you want, like veggies, grains, sauces, spices and more veggies. The added bonus is that dinner will be done when you get home.
Crock-Pot meals are low cost. An easy way to save on money is stick with proteins like chicken and beef. Chop up lots of vegetables and add some chicken stock. You also can freeze the ingredients in a Ziploc bag and later drop in the Crock-Pot for an easy, inexpensive dinner.
This Barbecue Pulled Chicken recipe costs less than $3 per serving:
- 1 8-ounce can reduced-sodium tomato sauce
- 1 4-ounce can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- ½ teaspoon salt
- 2½ pounds boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth.
- Add chicken, onion and garlic; stir to combine.
- Put the lid on the Crock-Pot and cook on low until the chicken can be pulled apart, about 5 hours.
- Transfer the chicken to a cutting board and shred with a fork.
- Return the chicken to the sauce, stir well and serve.
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