Ingredients

• 1-2 Quart Slow Cooker
• 1 Reynolds Slow Cooker Liner
• Pictsweet Frozen Onions 12 oz Bag
• 1 Can Great Value Carrots
• “John Soules Foods: Restaurant Quality Chicken Breast w/ Rib Meat Fajitas 16 oz. 
• Water
• Salt and Pepper  

Method

Before class, put your slow cooker on low and line it with a slow-cooker liner. Place a handful of frozen onion on the bottom of the slow cooker. Drain the liquid only from the can of carrots down the sink and put the carrots over the onions. Put half the bag of chicken into the slow cooker and then put the chicken and onions into the mini-fridge, onions into the freezer part! Put enough water into the slow cooker to cover the carrots and onions but not the chicken. Put the lid on and leave for class. When you get that night, eat. Put left-overs into tupper-ware and put into fridge when cool. Cook again later in week. Throw liner away, put away crock-pot. 

Keep on the lookout out for Next Weeks full Shopping List and How to Stock your Refrigerator as well as Two More Recipes!