DISCLAIMER: A big thanks to my friends at Aldi, for sponsoring today's recipe.
When deciding whether to add a recipe to my weekly meal plan, I have a few criteria it must meet... It must be easy to fix with not too much prep time. It must be healthy(ish). It must be delicious and it must be kid friendly.
My latest find meets all the criteria aaaannndd, you can make it in a slow cooker... double score. Here's the full recipe...
2 lbs boneless chicken breasts (pounded thin and cut into strips)
1 large summer squash (cubed)
1 red onion (sliced)
1 container of baby bellas (chopped)
1 yellow pepper (diced)
1/2 cup BBQ ranch dressing (for marinating the chicken)
Sprinkle of dill weed
Prep your veggies and chicken.
Mix the chicken with the BBQ ranch dressing.
Cut out five large squares of aluminum and arrange them on your table or counter.
Arrange your veggies in the center of your foil.
Add the chicken to the pile of veggies and sprinkle with dill.
Bring the ends of your foil together and fold into a pack. You can cook these in your conventional oven or you can use a slow cooker. I used my Ninja and set the timer for 45 minutes on 350 degrees, which was a bit long, 40 minutes would have been perfect. Also, I would have put these packs in the tray that comes with the slow cooker, the packs that were closest to the heat started to burn a bit.
I served this concoction over a bed of brown rice and it was amazing. Even my husband, who hates squash, said it was good. I will admit, Micah didn't love it, but that's probably because it didn't contain peanut butter. I guess you can't win 'em all.
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