Crock pot Chicken and Sauteed Brussel Sprouts and Mushrooms

Crock Pot meals are some of my favorites! There’s nothing better than coming home from a crazy day to the smell of a meal that is ready to eat. One issue that I would have at times is that the cook time would only need to be 4-5 hours on low and I needed to leave the house by 8… so my solution has been to use a timer to start my crock pot at the right time to have it ready when I want it to be. I have done this a few times and made a few mistakes with this process so this may seem silly to some but here have been a few of my errors.

Make sure the timer is set for the correct time, plug the crock pot into the timer, turn the crock pot on (I forgot this step this morning so thankfully I had a moment mid day that allowed me to swing home and I had the  thought to check how my meal was, or in my case, wasn’t cooking?!)IMG_3229-0

My family LOVE’s this chicken! Great flavor, not dried out and super easy to make. I didn’t have the poultry seasoning that it called for so I just left that out and it still tasted great. Here is the recipe for the chicken courtesy of Sarah Fragoso “Everyday Paleo”



For my side I quick sliced up some fresh brussel sprouts and mushrooms and sautéed them in my favorite Tuscan Herb infused olive oil I found at the ALL SPICE store.


Warm the oil up in a saute pan add the veggies a little salt and pepper to taste and cook until the brussel sprouts and mushrooms are soft. My kiddos are not huge fans of this so I did make them some green beans. I try to not make separate meals but I enjoy the brussel sprouts so I make them for me anyway!



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