With my Mind on My Crock Pot and My Crock Pot on My Mind | Sayville Patchogue Moms

With My Mind on My Crock Pot and My Crock Pot on My Mind

Yes, I turned a Snoop song into a jam about Crock Pots #momlife.  Seriously though, when I think of my Crock Pot, I think of laid back meals because there’s no real work involved.  And whenever I say “laid back”, I say it like Snoop, ok? Don’t judge me.

So Crock Pots!  They are easy to use, so super convenient and, to be honest, it’s a tool that’s very underutilized in my house.  I know. Here’s the deal…whenever I look up recipes for Crock Pot cooking, I find that they are either loaded with cream or cream cheese and use fattier pieces of meat (or dark meat chicken..not a fan) or you need to sear the meat first and then put it in the pot which is defeating the easiness of a slow cooker, in my opinion.

I decided to take matters into my own hands though.  I’m a Crock Pot recipe testing machine lately. I’m increasing the amount of Crock Pot recipes on my site super quickly.  Follow along on my journey by heading over to my site and following me on Instagram at @whatcha_cooking_good_looking .  I’ve got two of my favorites here for you today…Crock Pot Chicken Pizzaiola and Crock Pot Chipotle Chicken Tacos with Apple Slaw.  I can’t even tell you which one is my favorite because they are both to die for. Make them and let me know which one is your favorite!  I would also love to hear your go-to Crock Pot recipes…email me at [email protected] and help me on my Crock Pot journey!




  • 1 28 oz. can whole tomatoes
  • 1/2 28 oz. can tomato puree
  • 1 15 oz can tomato sauce
  • 3 tablespoons olive oil
  • 1 medium onion, sliced into thin half moons
  • 5–6 garlic cloves, chopped
  • 1/4–1/2 cup loosely packed basil (depending on taste), torn into 3 pieces
  • Salt and pepper
  • 1/2 cup good red wine, such as Cabernet Sauvignon
  • 1/3 cup water
  • 3 thick chicken breasts
  • 1 pound rigatoni pasta or any other bigger pasta shape
  • 1/4 cup Pecorino Romano, plus more for serving



  1. Combine all of the ingredients up until the chicken breasts into a crockpot.  Stir well, then add the chicken breasts and ensure they are covered by the sauce.  Turn the crockpot on high for 8 hours or low for 4 hours.
  2. When you’re ready to serve, put up a pot of water for the pasta.  While the water is boiling, remove the chicken from the crockpot and shred into slightly bigger chunks.  Add the chicken back to the crockpot to absorb more sauce.
  3. Add the pasta to the water and salt it like the ocean.  When the pasta is done, drain and add the cheese.  Mix well.  Then add scoops of the sauce, trying to leave the chicken out.  Serve the chicken chunks over the pasta with extra grated cheese and additional sauce.  Enjoy!





  • 2 tablespoons olive oil
  • 1 15 oz. can of Hunt’s Tomato Sauce
  • 1/2 jar of Tostito’s Salsa
  • 1 packet of Old El Paso Slow Cooker Chipotle Chicken seasoning package
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2–1 teaspoon ground cumin (to taste)
  • Salt and pepper
  • 1 onion, sliced into thin half moons
  • 1/3 cup of water
  • 3 large boneless chicken breasts


  • 1/2 cup mayo
  • 1/3–1/2 cup apple cider vinegar (to taste)
  • 2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste
  • A sprinkle of granulated garlic or garlic powder
  • 1/4 – 1/3 cup olive oil
  • 1 package of cole slaw mix (without dressing)
  • 1/2 of a medium onion, sliced into thin half moons, then sliced in half again
  • 1/2 of a large apple, sliced into thick matchsticks (see explanation above)


  • Soft or crunchy tacos (I prefer Old El Paso Hint of Lime Crunchy Tacos)
  • Sour cream
  • Shredded cheddar or Mexican cheese blend (NOT taco seasoned cheese)


  1. Combine all of the Chipotle Chicken ingredients up to the chicken, in your crock pot.  Mix well. Then nestle the chicken into the sauce, ensuring that it’s covered.  Cook on low for 8 hours or high for 4 hours.
  2. When the chicken is done, shred using two forks and leave in the sauce until ready to serve.
  3. Preheat the oven to 350.  Whisk the slaw dressing ingredients stopping at the olive oil in a mixing bowl.  Whisk well.  Then while pouring the olive oil in continuously whisk.  Taste test.  Does it need a bit more tang from vinegar?  Add it.  A touch more salt?  Add.
  4. Add the crunchy tacos to a cookie sheet and heat. The lime shells cook quickly so keep an eye out for them.
  5. Combine the cole slaw mix with the onion and apples.  Mix well.  Then add the dressing and mix with tongs until the dressing is covering the slaw and it’s all incorporated.
  6. Transfer the chicken to a bowl, trying not to get too much liquid into the bowl (if you have too much liquid, you’ll have soggy tacos).  Serve with the slaw, heated taco shells, sour cream and cheese.  Enjoy!


Tiffany Cohen runs the food blog Whatcha Cooking Good Looking? and is a Food / Product Photographer and Recipe Developer.  She is a wife and mom of two little guys.  She lives in Oakdale and loves to support local businesses and people in her community doing great things!  

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