Easy chicken

So I had a friend mention this trick to me once, and it is now my favorite way to cook chicken for recipes. So easy, and it is really hard to mess up. Trust me - it took me months to get over my terror of the crockpot, but once I did, I loved it. Perfect for casseroles, chicken salad, pasta, etc.

I'm not cooking for a large family, so usually I only need a few chicken breasts at a time (never more than a pound). You can use any kind of chicken, but using boneless skinless breasts is probably the easiest and healthiest.

For around 12-16 oz of chicken:

Plug in crockpot.

Press "Low" button.

Place chicken in crockpot.

Pour just enough water or chicken broth to almost cover the chicken breasts.

Cover with lid.

Check in about 4 hours. If cooked through, put breasts on a large plate, discard excess fat, and shred with two forks.

Use cooked chicken in recipe. 

Voila! Moist, perfectly shredded chicken with minimal effort. Since I always tend to overcook chicken if I bake it (fear of pink), this was a lifesaver (being dramatic) for me. You can even cook frozen breasts, it will just take a few hours longer. Try it out with your crockpot - if it's your first time, check a few times because some will cook faster/hotter than others. Some people say they can put their chicken in on low overnight - because I only cook in small amounts it's usually around 3-4 hours on low (perfect to do while you're at church on Sundays). Once you get the hang of it it will be second nature. Try it!

Food Fact Friday: How to choose a watermelon

I had always been taught to knock on a watermelon to see if it was good...if it sounded hollow, it was probably ok. However, apparently there is a science to it. Some of this info could have been helpful when Cassie and I were choosing out a watermelon at the store last night - but luckily we turned out with a perfect one. Still, now I know exactly what to look for since peak watermelon season is just around the corner:

When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is the underbelly, the place that was resting on the ground during ripening, and if the fruit does not have this marking, it may have been harvested prematurely, which will negatively affect its taste, texture and juiciness.  

Besides tasting amazing, watermelon is a great source of lycopene, vitamins A and C, and tons of antioxidants that help prevent many cancers and macular degeneration, among other things. It's also supposed to help decrease bloating and boosts skin growth and buoyancy.

Because this food has a higher water content and lower calorie content than many other fruits (a whole cup of watermelon contains only 48 calories), it delivers more nutrients per calorie - awesome, right? So I don't feel bad about eating almost half of a large watermelon myself in the course of two days...

read more about watermelon here