In addition to today’s WIAW fun, I’m sharing a tried and true chicken slow cooker recipe with you! Keep scrolling for the recipe!
Today (yesterday, as you read this) is my first of two long 8am-11pm tech days before I open my stage show on Thursday. That means I’m popping in to share my day of eats from Monday – still a full day of rehearsal but before being sentenced to eating all my meals in a dark theatre. I know its all about honesty here in WIAW land, but I thought choosing a day where I’d actually be able to SEE my food would at least be nice.
These next few days are going to be long, so I wanted to start the week off right by taking myself out to my favorite cafe. I relaxed with my favorite Americano (with lotsa creeeam). My favourite uber hearty gluten free apple oat muffin. Favourite corner. Favourite window for gazing. My soul’s been feeling pretty low so I need to give it whatever it needs this week.
Keeping it simple with my favourite treat for the soul. Americano + window + big cafe muffin
I didn’t have the spiced vegetable mix he used, so I simply mixed in my own spice blend (curry/cumin/garam masala/tumeric) and my own veggies (pepper, onion, edamame, parsley, green onions). SO EASY – and it turned out great!
Pumpkin curry rice + 2 hard boiled eggs + pear
I always forget about hard boiled eggs. Such a simple thing, but so good and so good FOR you. I love the combination of curry and eggs. Whenever I make egg salad sandwiches I always mash in a good dose of curry powder. Mmmmm. New craving.
Inspired by the simplicity king himself
Lunch was late, and surprisingly filling. We didn’t get an afternoon break in our rehearsal, so no snack was had.
Luckily our green room is equipped with a pretty good kitchen, so I could heat up my dinner and eat it on a real plate! Such a small thing, but sometimes eating off a real plate vs tupperware can make you feel like you are living THE HIGH life. #thelittlethings
I’ve been eating this peanut-ty salsa slow cooker chicken recipe on repeat for the last couple of weeks. I initially saw the recipe from the Looneyspoons cookbook, but the first time I made it I found it too peanutty and without enough other flavor (I know, I know, it IS possible). I tweaked around with it a couple times and finally came up with a version that suits my palate on every level. Recipe below!
Peanut-ty Salsa slow cooker chicken thighs + steamed kabocha + steamed brocolli
Once I got home I delved right into a piece of my most recent kitchen discovery. Me? Who strives to make everything from scratch and from all natural ingredients…..using a boxed cake mix? Yep. This hadn’t happened in years. But hey, no shame. Especially when it skips the oil/egg/milk and requires ONLY a can of my dearest beloved. Saving time, money, and energy?…. who cares if there is a box involved.
Now for that recipe for my Peanut-ty Salsa Slow Cooker Chicken!
6 chicken thighs, thawed
1/4 cup smooth peanut butter
3/4 cup mild salsa (or medium if you aren’t a wimp like me)
3 tablespoons frozen orange juice concentrate
2 tablespoons reduced sodium soy sauce or liquid aminos
1 tablespoons honey
1.5 tablespoons grated ginger root
1 teaspoon curry powder
Whisk together all sauce ingredients and pour half into the bottom of a slow cooker. Place chicken thighs ontop and cover with remaining sauce. Turn pieces to coat both sides well. Cover and cook on low heat for 5 to 6 hours or high heat for 2 1/2 to 3 hours (until chicken is tender). Garnish with chopped green onions and chopped peanuts, if desired.
Do you have a favorite slow cooker recipe?
Do you ever feel the same excitement about eating off a real plate?
Do you ever take yourself to a cafe for some soul replenishing?
Hi lovelies, I’m here as usual to link up with Meg and appreciate…