Butter & Garlic Crock-Pot Chicken

I've never been one to meal prep (eating the same thing every day is so boring), but the Crock-Pot has saved me so much time and money when it comes to cooking chicken. Not only does it allow me to buy my organic poultry frozen and in bulk (shoutout to Brandon for letting me use his Sam's Club membership), but also it takes less than 10 minutes of my time to prepare chicken for the entire week. I like to use this in quesadillas, pasta, black beans and cauliflower rice, salads, mac and cheese, or enchiladas. Let me know in the comments what you served it with!

Prep Time: 10 Minutes

Servings Size: 5-6  people or 1 person for a week with sides

Ingredients

Tupperware

3 frozen chicken breasts

5 cloves of garlic, peeled (or as many as you want, depending on who you're kissing this week)

4 tbs of butter, melted
1/2 cup of cheap white wine

• Wine starts to go bad a few days after it's opened, so I like to buy the 4-packs of mini Sutter Home bottles to avoid wasting money. You'll use a little more than half of a bottle for the chicken, so you can drink the other half or use it in a pasta sauce (recipes coming soon)!

Salt & pepper

Optional: Parsley 

Directions

1. Place your chicken breasts in a medium to large slow cooker (the larger the pot, the shorter the cook time)
2. Pour the wine and butter over the chicken, then place the garlic cloves on and around it
3. Shake salt and pepper over everything, and parsley if you like
4. Cook on low for 6-8 hours (resist the temptation to lift the lid and smell; this releases heat)
5. Place the chicken in your Tupperware and shred with tongs or two forks. Now pour in some of that delicious leftover liquid and shake your container with the lid closed
6. Refrigerate and enjoy! If you don't finish the chicken within a week, you can freeze it :-)