Over the past few weeks, the fall schedule has loomed. There have been early soccer practices and changing commitments. I have edited and deleted dates, the whole time, my head spinning with worry. Too much, too little, too something. There is no doubt that we are over-scheduled. The girls want to learn, explore, practice and grow and in their excitement, we have said yes a few too many times.
We will make it through the fall with planning and deep breaths. In the meantime, I have been controlling the things I can and trying to let go of what I can’t.
One thing I can control is meals and as a result I have been asking anyone and everyone for easy, cook ahead dinners.
I would love to grow my repertoire. If you have ways to bring order to the chaotic dinner hour, please share.
In the meantime, enjoy this recipe below given to me by a friend this week.
Crock Pot Shredded Chicken
- 1 medium onion, chopped
- 1/2cup ketchup
- 1/3 cup cider vinegar
- ¼ cup packed brown sugar
- ¼ cup tomato paste
- 2 tablespoons sweet paprika
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1.5 teaspoons salt
- 1.25 teaspoons ground black pepper
- 4 bone-in, w/skin chicken breasts (2 pkgs split breasts)
Serve on potato rolls
Put all ingredients into the crock pot. Cook on high for 3 hrs or so and then low for a bit and then shred the chicken taking the bones and skin out and then put the chicken. back in the sauce on warm until dinner. I make a 2nd batch of sauce on the stove and have that on the side in case people like more sauce.