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Meal Prep 101: Slow Cooker Chicken
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Meal planning doesn’t have to be complicated or overwhelming—it’s about setting yourself up for success and making healthy choices easier in the moment. We have created five recipes that use boneless skinless chicken breasts that are cooked in your slow cooker at the start of the week! Make it fun and enjoyable to your personal tastes by adjusting the toppings or ingredients of the recipes! Happy Meal Prepping!
Grocery List
(Recipes yield: 1 serving. Please adjust recipes as needed. Leftovers should be consumed or frozen within 3-4 days of cooking.)
Protein
2 pounds of Boneless Skinless Chicken Breast
Produce
Bell Peppers
Black Beans
Carrots
Celery
Chickpeas
Cilantro
Cucumber
Kalamata Olives
Lettuce
Mango
Red Onions
Slaw Mix
Tomatoes
Dairy
Bleu Cheese
Feta Cheese
Shredded Mozzarella
Shredded Cheddar
Sour Cream
Pantry
BBQ Sauce
Bread/croissants/crackers
Buffalo Sauce
Mayo
Italian Dressing
Ranch/bleu cheese dressing
Onion Powder
Pineapple Juice
Pizza Crusts
Salsa
Sweet Relish
Taco Seasoning
Tortillas
Sunday (Prep Day)
Recipe: Slow Cooker Chicken
DIRECTIONS
1. Place 4-6 chicken breasts, and 1 cups of chicken stock, broth, or water in your slow cooker.
2. Cover and cook on low for 4-5 hours or on high for 2-3 hours or until the center of the chicken temps at 165°F.
3. Prep chicken for the week’s recipes-dice 3-4 breasts, shred the remaining chicken.
4. Cool and store in the refrigerator.
Monday
Recipe: BBQ Chicken Pizza
DIRECTIONS
1. Precook your pizza dough according to package.
2. Top crust with 1/2 cup BBQ sauce. Then add 1 cup shredded mozzarella cheese and ¼ cup thinly sliced red onion.
3. Toss some of your prepped shredded chicken breasts with BBQ sauce and then add to pizza.
4. Add another layer of 1 cup shredded mozzarella cheese
5. Bake 450°F for 10-15 minutes or until golden brown.
6. Top with fresh cilantro, if desired.
Tuesday
Recipe: Buffalo Chicken Wrap
DIRECTIONS
1. Toss some of your prepared diced chicken breasts in buffalo sauce.
2. Add ¼ cup bleu cheese or shredded cheddar, ¼ cup shredded carrots, ¼ cup diced celery, and ½ cup slaw mix in a separate bowl and lightly toss in ranch or bleu cheese dressing.
3. Add ingredients to a tortilla, roll like a burrito, and serve.
Wednesday
Recipe: Mediterranean Chicken Salad
DIRECTIONS
1. Toss some of your prepared diced chicken breast in Italian dressing, lemon, or olive oil and vinegar.
2. Chop your romaine, dice a cucumber, a tomato, and a bell pepper, then add to a bowl with Kalamata olives, chickpeas, and feta cheese.
3. Add coated chicken to mixture and drizzle with Italian dressing, lemon, or olive oil and vinegar.
4. Serve.
Thursday
Recipe: Chicken Tacos
DIRECTIONS
1. Add some of your prepared shredded chicken breasts to a pan with taco seasoning and water. Cook on low until reheated.
2. Stuff soft tortillas or hard taco shells with the chicken meat and your favorite taco toppings, such as shredded lettuce, diced tomato, avocado, or mango, black beans, salsa, sour cream, and shredded cheese.
Friday
Recipe: Chicken Salad Sandwiches
DIRECTIONS
1. Add some of your prepared shredded chicken breasts to a bowl.
2. Sprinkle chicken with onion powder and a splash pineapple juice.
3. Add mayo to bowl and mix to desired consistency.
4. Add to your mixture some sweet relish, salt, and pepper, to taste.
5. Serve by itself, with crackers, or as a sandwich on bread or a croissant!