At Revolution Foods, we’re always on the lookout for tasty new healthy dinner recipes. This kid-friendly chicken dish from San Francisco-based mom and blogger, By Claudya, is a family winner – only 5 minutes of prep time and just 5 ingredients! Pop the ingredients into the slow cooker before heading to work, and it’ll be done when you get home. Kids love this warm, flavorful dish, a perfect recipe for busy school nights. Enjoy!
“This slow cooker Mexican shredded chicken recipe came about because I was being lazy and just threw two chicken breasts into the slow cooker with other ingredients that I always have in my kitchen. The results are so good, that my kids have requested that I make this meal once a week!”
Slow Cooker Mexican Shredded Chicken
Prep time: 5 mins
Cook time: 4 hours
Serves: 4-6 servings
2 large boneless chicken breasts
1 cup store-bought pico de gallo or salsa
1 cup crushed tomatoes
1 cup hot cup water
2 teaspoons low-sodium “Better Than Bouillon”
*additional optional side ingredients: beans, rice and tortillas
- Place pico de gallo/salsa, crushed tomatoes and chicken breasts in slow cooker. Dissolve “Better Than Bouillon” in cup of hot water and pour into slow cooker.
- Cook on low for 8 hours or high for 4 hours. Remove chicken breasts from slow cooker, shred with two forks and mix in a couple of ladles-worth of sauce from the slow cooker.
- Serve with beans, rice and tortillas.
- PRO TIP: Use any leftover sauce to cook the rice you serve it with.
*if you have an Instant Pot, cook time should be approx 20 minutes at high pressure, please refer to instant Pot directions for more information.
Revolution Foods is proud to be the school meal provider for all schools in the San Francisco Unified School District. As a San Francisco parent, Claudya is confidant that her kids are being fed health meals.
“We keep breakfast simple and typically lunch is packed for my daughters by their dad. But when their dad can’t pack them lunch I feel at ease knowing that my girls are still eating nutritious, well-balanced meals because their school lunches are provided by Revolution Foods.”
Make dinnertime prep quick and delicious with this sheet pan lemon chicken recipe from our friend and registered dietitian, Toby Amidor. The beauty of this recipe is that your entire dinner is cooked in one pan. I repeat, ONE pan! That means less mess and fewer dishes, and that’s definitely something to celebrate. This meal is also freezer friendly and can be stored up to 1 week in the refrigerator, so you can prep weekday dinner or lunches ahead of time.
Sheet Pan Lemon Chicken with Potatoes and Carrots
Prep Time: 15 minutes
Cook Time: 45 min
¼ cup Olive oil
2 tbs Chopped fresh rosemary
½ tsp Salt
¼ tsp Freshly ground black pepper
1½ lbs Skinless, boneless chicken thighs
1½ lbs New potatoes, quartered
5 medium carrots, cut into ½-inch coins (about 1 lb)
2 medium parsnips, cut into ½-inch coins (about ½ lb)
2 lemons, 1 juiced and 1 thinly sliced
2 garlic cloves, minced
- Preheat the oven to 425-degrees Fahrenheit. Coat a sheet pan with cooking spray.
- In a large bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper.
- Add the chicken, potatoes, carrots, and parsnips to the dressing and coat to toss.
- Gently pour the vegetables and chicken onto the prepared baking sheet, making sure they are in a single layer. Top with the lemon slices.
- Place in the oven and roast for 40 to 45 minutes until the chicken reaches a minimum internal cooking temperature of 165-degrees Fahrenheit.
Storage: Place airtight containers in the refrigerator for up to 1 week. To freeze, place freezer-safe containers in the freezer for up to 2 months. To defrost, refrigerate overnight. To reheat individual portions, microwave uncovered on high for 2 to 2-1/2 minutes.