I love crock pot recipes and I use them year round. I know some people will just use the crock pot in fall/winter. I love the dump and cook idea where you get all your ingredients and just throw them in, set it, and forget it! I usually prep Crock pot meals the night before and then turn it on in the morning before work. I do this especially during nights I work second shift so when I come home dinner is ready.
Depending on the recipe it can sometimes require some extra prep. For example, this recipe you need to dice the onions ahead of time. Not only do I not want to dice vegetables, but I am especially not good with dicing onions as my eyes are very sensitive and they water like crazy so I usually just buy pre diced onion at the grocery store. This is just a preference for me and is not required. Most grocery stores have pre diced vegetables. Victor and I were both big fans of this recipe and I will definitely be making this ridiculously easy soup in the future.
Chicken, Spinach, and white bean soup
1.5lb of chicken breast
3 cloves minced garlic
1 onion diced (I buy mine pre diced to save time)
7 oz Baby carrots
2 (15 ounce cans) great northern beans
½ teaspoon dried oregano
4 cups of chicken broth
3 cups of spinach
Salt and Pepper to taste
Place Chicken, garlic, onion, carrots, drained and rinsed beans, and oregano into 6-qt crockpot. Then add Chicken Broth and 2 cups of water until combined. Season with salt and pepper.
Cover and cook on low heat for 7-8 hours -OR- high heat for 3-4 hours