09/30/2026
If I had to identify ONE thing that helps me keep nutritious food on the table, it would probably have to be dump and go meals in the crockpot.
Especially after baby number 2, most days are CONSTANT from the minute I get out of bed until Iām hanging on by a thread to stay awake during the last feed of the night š
If I wait until almost dinner time to cook, just time and busyness can often get the best of me, OR it can be extra tempting to go for a less optimal convenience option due to tiredness.
With dump and go meals, Iām knocking it out early in the day while I still have energy (in less than 30 minutes, no less!).
Then by dinner time, all we have to do is eat š¤š¼
Hereās an easy recipe I tried from Erin Clarke | Well Plated below ā¬ļø
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) (32 ounces)
- 2 (15-ounce) cans reduced-sodium white beans such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic minced
- 1 small yellow onion (or 1/2 large) finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- Fresh lime wedges
For serving diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips