- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Place the chicken breasts in the slow cooker and cover with the salsa, tossing to coat.
Cover and cook on high for 4 hours, or low for 6 to 8 hours, until the chicken shreds easily with a fork.
Shred the chicken right in the slow cooker and toss with the remaining salsa and juices. Serve immediately, or refrigerate in an airtight container for up to 5 days (this also freezes well).
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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