The Journal of an Honest Mom

Future me loves it when present me thinks ahead.
Not because I have it all together. I definitely don’t.
But every once in a while, I manage to throw something in the crock pot that saves me from cooking vegetables from scratch three days later. Those weeks feel like a win.
This week I used potatoes, green beans, and a turkey leg that happened to be in the refrigerator. Next week it may be chicken. Sometimes sausage would be good too. Or no meat at all. That’s the nice thing about this recipe—it isn’t picky. Use what you have.
My favorite part is that I can throw everything into the slow cooker, walk away, and let it do the work while I chase kids, wash dishes, or pretend I’m going to fold the laundry.
Here’s what I did.

Recipe:

Ingredients

Potatoes, cut into bite-sized pieces
Green beans
1 turkey leg (or chicken, sausage, or no meat at all)
Salt
Pepper
Garlic powder
Onion powder
Cajun seasoning
Italian seasoning
About 1 cup chicken broth (beef broth works great too)

Directions

Add the potatoes, green beans, and meat to the slow cooker.
Season with the salt, pepper, garlic powder, onion powder, Cajun seasoning, and Italian seasoning.
Pour in the broth.
Cover and cook on Low until the potatoes are tender and the meat is cooked through and easy to shred.
If using a turkey leg or chicken, remove the meat from the bone, shred it, and stir it back into the vegetables if you’d like.

Notes

This recipe is easy to customize. Use the vegetables your family enjoys or whatever you already have in the refrigerator.
Leftovers reheat well, making supper one less thing to think about later in the week.
I usually make this on the weekend so we can enjoy it for several meals.