When Josiah and I first got married, I was amazing at planning our weekly menu for our dinners. We’d go food shopping every Sunday, buy the groceries we needed and never waste a thing. Life became busy, I became lazy, and slowly, planning our weekly meals became a thing of the past.
Planning meals is great for so many reasons! First, it’s healthier for us to cook our meals at home rather than buying out all the time. And speaking of buying out, cooking at home is also way less expensive! Lastly, by planning ahead it saves so much time and stress at the end of a long work day. We don’t have to go through the “what do you want to eat?” conversation because there is none! We’ve already discussed it and know what we’re going to be consuming.
I’ve been wanting to get back into meal planning for some time now. And since I’m slowly starting to feel like my normal (but sleep deprived) self, I figured now’s as good a time as any!
The only thing is I’m responsible for a little life, so I’m trying to find meals that taste delicious but also doesn’t confine me to a kitchen.
Enter crock pot!
We’ve had our crock pot for as long as we’ve been married, and I basically only use it at Christmas to make macaroni and cheese for my family’s dinner. With Daisy, I’ve been researching more recipes and today’s dinner was so easy and delicious that I wanted to share it! We had Hawaiian chicken, and it only calls for THREE ingredients! I mean, you can’t get any easier than that!
All you have to do is put some chicken breasts in the crock pot, throw in your favorite BBQ sauce, add some crushed pineapple and four hours later you have a meal. The crock pot makes the chicken so tender, so I take a fork and shred it. I then put it over white rice; my husband loved it! (Oh yeah, I used that 5-minute rice as well. Easy, easy, easy.)
We’re going to be adding this to our normal rotation for certain!
Hawaiian Crock Pot Chicken
2-3 large chicken breasts (I like thin sliced chicken breasts)
8oz crushed pineapple
18oz barbecue sauce (I used Sweet Baby Ray’s)
Put everything in the crock pot. Cook on high for 4 hours. Shred with a fork. Serve over white rice. Enjoy!