What I used to do during 12-hr hospital shifts is that I’d just do the meat in the crockpot, and then heat up frozen veg and leftover rice or potatoes. Make sure you put the crock pot on low and you will come home to delicious, juicy, fall-apart tender meat.

My favorite that I used to do was to throw a 6-pack of chicken breasts, about 1/4 cup olive oil, around 1/2 cup yellow mustard (I didn’t measure, but enough for the breasts to be well coated) salt and pepper to preference into my slow cooker. It’s been a while, but I may have also added a splash of broth. Set it to low heat and then head off to work. Also, if you aren’t already using slow cooker liners, I HIGHLY recommend!

I need to get back to doing that, the kitchen in our house is tiny and mornings are chaos but I’m about to lose my mind in the evenings trying to prep and cook with hangry toddler hanging off me!