Anonymous wrote:Our favorite. Just serve with a crusty baguette to mop up the sauce. If you have five extra minutes, it pairs well with green beans, blanched and tossed in a little olive oil or butter. Gift article:
https://cooking.nytimes.com/recipes/1023960-slow-cooker-braised-pork-with-prunes-and-orange?unlocked_article_code=1.ok8.WAAu.Up-CnYIp8HlB&smid=ck-recipe-iOS-share
Anonymous wrote:Did OP just post and then never come back 🤔
Anonymous wrote:Anonymous wrote:Did OP just post and then never come back 🤔
she's too busy
Anonymous wrote:Did OP just post and then never come back 🤔
Anonymous wrote:Anonymous wrote:+1 on salsa chicken…stupid easy but I was shocked how much my kids liked it. I did 3 boneless skinless chicken breasts over a large sliced onion with a jar of Wegman’s salsa verde on top. Cooked for 6 hours, shredded, served as soft tacos with fixings (cheese, pico, guacamole). Next time I’ll use it for burrito bowls with cilantro-lime rice (heat & serve packets) and black beans.
We do burrito bowls all the time with the heat and serve rice and black beans but I use precooked chicken from the store. This sounds like a much less processed alternative. I’m going to give it a try. Does it freeze and reheat well?
Anonymous wrote:+1 on salsa chicken…stupid easy but I was shocked how much my kids liked it. I did 3 boneless skinless chicken breasts over a large sliced onion with a jar of Wegman’s salsa verde on top. Cooked for 6 hours, shredded, served as soft tacos with fixings (cheese, pico, guacamole). Next time I’ll use it for burrito bowls with cilantro-lime rice (heat & serve packets) and black beans.
Anonymous wrote:Did OP just post and then never come back 🤔