E-A-S-Y Crock Pot Chicken

This post comes to you pre-realization that Corn is in fact NOT paleo.  Whoops.
I have been Paleo for almost 9 months and had no clue that corn is considered a grain.  Clearly I don't eat much corn.

So.  Make this without the Corn- sub in water chestnuts, snap peas, or any other veggie you wish.

CrockPot Mexican Chicken

* 1/2-1lb Chicken Breasts per person

* 2 8oz Jars of Organic/ Low-Sodium Salsa (I use Trader Joe's brand)

* veggie of your choice

Put salsa and veggies in a crock pot; stir them so they're mixed together.

Put chicken in the crock pot and cover with the salsa mixture.

Bake in Crock Pot on High for 3hrs, or low for 5-6hrs.

Scoop out chicken with a spoon and get some of the "goodies".  

*Don't use a fork to take the chicken out- it will be tender and shred-able...you will get splattered with salsa like I did :)

Enjoy!!

There's 1lb of Chicken Under there
Boy, is this yummy!!

Easy Marinade Glaze

This is my go-to "I have chicken defrosted but what the heck should I do with it?" recipe.
I use it on Salmon, Chicken, and Pork Chops..it's great on all three!  It's a sweet/natural sugar recipe, so be sure to use it when consuming a lot of protein, this way your glucose levels won't spike as much.

Sweet Marinade Glaze

1/2 cup Natural Honey

1/4 cup Organic Balsamic Vinegar

Heat honey in a small sauce pot over low-medium heat.  Once honey has thinned out, add balsamic and mix together.  Let sit on heat for 1min, then cool for 1min before adding to meat as a marinade.

Marinate meat for 1-1.5hrs.  I pour sauce into the baking dish with the meat and cook it in the sauce as well.

*Amounts will vary depending on the amount of meat you're cooking. I use this as a base for about 1lb of chicken and go from there.  

Enjoy!