Crock Pot Shredded Chicken

Life gets a little busy around here sometimes!  


So here is one of my quick and easy crock pot recipes to help keep me eating healthy when life gets crazy.  It is simple, really, and probably doesn’t actually need a whole blog post but you are getting one anyway!  It is an easy staple to have on hand that lends itself to so many different recipes and eating styles.

Crock-Pot Shredded Chicken

Into a Crock-Pot add:

6 pounds of frozen chicken breast

2 tsp onion powder

2 tsp garlic powder

2 tsp salt

ground black pepper to taste

Turn on low and allow to simmer for 8 to 10 hours.  When it is done, you should be able to shred it easily by stirring with a fork.  

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~If you are following the Trim Healthy Mama plan, this is a great base all 3 fuel types.  Add it to brown rice and veggies for an E meal.  Use it as the protein base for an FP meal and add butter and sauces or use in S recipes that call for chicken.

~You can portion this out and freeze in individual serving sizes for later use.

~There are so many great ways to use this tasty staple, use your imagination and feel free to comment with your favorite uses!

~You can use this chicken on salads of all kinds.  Here is one of my favorites


Kale-Berry Salad with Raspberry Vinaigrette

Here are a few other recipes that I use this Shredded Chicken with:


Creamy Chicken & Wild Rice Soup


Lentil-Kale Soup


Sweet Potato & Oat Soup

Have a Fabulous day!

Sweet Curry Chicken (S)

This recipe came to me the way most recipes do.  I got it from Becky, who got it from Gina who got it from… well… I don’t know who Gina got it from.  But it is a keeper for sure!


There are only 5 simple ingredients in this savory chicken dish and I have never been able to mess it up, no matter what I ran out of, substituted, forgot, or didn’t measure.

Here is what you need:

Sweet Curry Chicken

3 lbs of Chicken (fresh or frozen thighs, drumsticks, breast or a combination of all)

½ cup butter (or you can use coconut oil or 1 can of coconut milk)

⅓ cup of sweetener (Honey, sugar or 4 Tbls of truvia)  It all works great!

2 Tbls prepared mustard (plain or spicy)

2 tsp salt

3 Tbls dry curry powder

Preheat oven to 375 degrees. Lay chicken in 9×13 casserole dish. In a bowl, melt butter and stir in the rest of the ingredients.  Pour over chicken to coat and bake for 1 hour.

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That’s really it.  You can make it up ahead of time if you like and leave it soaking in the pan until ready to bake, but it really comes out fine even without marinating.  I have done it with frozen chicken straight from the freezer and just added baking time. One time, I even used olive oil because it was the only kind I had.


 My husband likes it with thighs and I prefer breast so I often do both in the pan.  Add some
garnish to make it 
prettier… I like pretty food!

It is such a simple blend of flavors but still taste fancy enough for company.  In fact, I have made this for more dinner guest than anything else in my recipe repertoire.  I know that you will love it too!


For Trim Healthy Mamas:  This dish is an (S) meal due to the butter and you will want to use the Truvia option for the sweetener. Pair it with a non starchy veggie.  Cauli-Rice or some miracle noodles makes for a perfect meal!

It would be so fun to chat over on Facebook.  Come check it out!  Or Pin it on Pinterest.

Sugar-Free Spaghetti Sauce (S)

This simple spaghetti sauce is a staple in our home.  It is easy to make and so much more economical than buying the jarred ones.  I just made a batch to have on hand for a Valentine’s day dinner.  It is sugar-free yet full of sweet tomato flavor and spices.  DSC_1014

Sugar Free Spaghetti Sauce

1 Lb ground beef

1 Lb ground pork

1 large onion, diced

5 cloves garlic, minced

Brown first four ingredients in a pot.


2 Tbls Italian seasoningDSC_0986

  (Basil, Oregano, Thyme, & Rosemary)

1 Tbls salt

3 Tbls Truvia Sweetener

1 (28 oz) can of tomato sauce

1 (28 oz) can of crushed tomatoes

Simmer on low for 2 to 3 hours.

Makes 10 cups of sauce

Each ½ cup serving has 7 Carbs and 6 grams of Fat



~This  sauce is delicious served over roasted vegetables, spaghetti squash or traditional pastas.  For a special treat, I like to use Dreamfields Spaghetti.  It makes a great low carb option. (I am providing the amazon link above but I can usually find this at my local Target.

 ~When the budget is tighter, I like to add a 3rd can of tomato sauce.  It makes the final sauce slightly less meaty but still full of flavor.

~For less fat, use a leaner ground meat and drain off the fat before adding sauce or leave out the meat all together.  My husband really prefers it with the ground pork, though.  Yours might too!

~Try adding cheese, olives… even some cayenne pepper if you like a kick.  It is hard to mess this one up.

DSC_1024I have a smaller family so I like to pour still-hot sauce into clean jars and refrigerate.  As, they cool, it will vacuum seal the jar and they will last me for 4 to 6 weeks in the fridge.

For Trim Healthy Mamas, I usually enjoy this sauce in an (S) setting due to the beef and pork that I use in it.  I also love me some grated Parmesan on top. But you could easily convert it to as E by using lean meat and rinsing it before adding sauce.

This post is also shared on Trim Healthy Tuesdays over at Gwen’s Nest.

Succulent Citrus Fish Bake (FP)

Have you heard about this book?  Trim Healthy Mama!  I have been loving the recipes included in this 640 page book full of information on nutrition, weight loss and other tips on being the healthiest version of yourself.  You can take a peek at it here 

My favorite part about the plan is all of the amazing dessert recipes… But since woman cannot live by chocolate alone, I would encourage you to venture into the other recipe sections as well.  In the 6 months since I have owned the book, the Succulent Citrus Fish Bake on page 286 has become one of my go-to, quick, easy and delicious dinners!

The lovely Authors over at THM have given me permission to share this recipe with you. Did I mention it is so simple!  Here is what you need:

Lemon Juice (fresh or bottled is fine)  * Spinach * White Fish or Salmon (I like Tilapia) * Salt and Pepper to taste * That’s It!DSC_0206-001

Toss the spinach into a casserole dish.  Use more than you think you want… It is going to cook way down.


 Top with the Fish and Pour on the lemon juice.  (I use about a quarter cup for the amount you see here but you can use more or less depending on how lemony you like it).  Sprinkle with salt and pepper.  DSC_0209


Cover and seal with aluminum foil and bake in a 375 degree oven.  15 to 20 minutes if using thawed fish… which I never think ahead to do.  30 to 40 minutes if they are still frozen.

You can always add lemon or orange slices (before or after cooking) to make it look pretty.  The fish comes out moist and flavorful and honestly I can’t seem to mess this recipe up no matter what I do to it.  Make it huge or a serving for one (even in the microwave if you are not opposed to such devices.)DSC_0127

For THMers, this is a fantastic Fuel Pull meal all on it’s own or pair with a carbohydrate source for an E or add some healthy fats to make it an S.  So versatile and delicious!  Try it!