My Best Friend, the Crockpot: Easy Tacos and Chicken with Lentils

So, lately I cook almost every meal in the crock pot.  I know, that sounds bad.  Lazy and unhealthy.  But it's NOT.  Seriously, when did the crock pot get such a bad name?  It's the perfect tool for cooking when it's too hot, creating comfort food on a cold day, or just allowing you to make a delicious meal while taking care of a baby.  I am telling you, it is the way to go, especially when dinner could be at 5 pm, 8 pm, or anywhere in between.  And to prove it here are two recipes that are both manageable with an infant... I will let you figure out which is the easier of the two :)

Easy Tacos

• 2 lbs ground beef, thawed
• Taco seasoning packet (or your own)
• 1 red pepper, chopped
• 1/2 onion, chopped
• 1 tbsp lime juice
• 1 tbsp water
• 1 tsp Worcestershire sauce (optional)
• salt and pepper
• potato masher

Put meat (partially or fully thawed) in crock pot on low for 5 hours with lime juice, water, Worcestershire, and a dash of salt and pepper.  Every 1-2 hours, lightly mash with a potato masher just to break up meat to let it cook, then re-cover it.

After 5 hours turn to warm, drain grease, add remaining ingredients, mix well, and let sit for 2-4 hours (at least 1 hour).  Add toppings of your choice and eat!

Chicken and Lentils
(crockpot version of the original my brother made, inspired by this recipe)

• 2 pounds chicken thighs (or breast)
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 carrots, diced
• 1 cup dried green lentils
• 2 tbsp tomato paste
• 3 cups (or more) chicken broth
• 1 tsp dried thyme
• 1-2 bay leaves
• 2 teaspoon salt
• 1 cup apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (from a real lemon preferred)
• rice (optional)

Spray the inside of the crock-pot with non-stick spray.  Use the onion and carrot to cover the bottom of the crock-pot, and then add lentils over the top.  Sprinkle a small pinch of salt and pepper over it all.

Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in and sprinkle with salt and pepper. Cook until brown, about 3-5 minutes. Flip and repeat, then remove from heat.

Place chicken in an even layer on top of onions in the crock-pot.  Then mix the tomato paste in with the broth, and pour over the top.  Add the apple cider vinegar as well and then sprinkle the remaining spices on the chicken.

Cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

With one hour left, sprinkle with thyme and add lemon juice.  If making rice, start it up.  If more "sauce" is wanted, just add a little more broth towards the end... otherwise, enjoy!