I want to check in to see if you are thinking about joining my Blogging for Groceries class? If you missed out when I first shared about this, it’s a class that teaches you how to make money blogging. You won’t get rich quick, but it gives you a way that you can pull in a side income, that you’re in control of and nobody else! Some get rich, some make enough that they can quit their jobs (and their husbands, too) and some are OK with just pulling in an extra thousand dollars a month. It all depends on how hard you work at it and what your goals are. Regardless, if this is something you’d be interested in learning about, you should start here! We start next week and I’d like to get a bit of a head count so that I know how many to expect. Be sure to check out my 2 posts on the subject: How Blogging Can Pay the Grocery Bills (and more) and Where Does Blogging Income Come From? If you know you’d like to sign up but forgot the deadline is quickly approaching, go straight to here: Sign up for Blogging for Groceries E-course.
Now, it’s time for the recipe!
I ran across a recipe similar to this one, while looking for low carb foods. I am attempting to shut down the carbs in my diet a little more and I’m beginning to implement low carb dinners first, just to get in the habit of it. I happen to love almost anything with cooked green peppers and this recipe is chock full of them.
You know how I always talk about how my recipes are a win depending on how my husband responds to them? I’m sorry to do that yet again, but… oh man! He was funny! At first, he thought it was Mexican food and when he found out that we didn’t have sour cream, he didn’t think he wanted to eat. It wasn’t a rude thing. He’s been having a bit of a food struggle (as in nothing sounds good) lately and since I’m constantly trying new foods out on him, I don’t mind if he chooses not to eat something. It’s an understanding we have. The problem was, he was hungry. Nothing sounded good. And I was obviously enjoying my food very much.
He finally came around and decided to try the meat mixture on a wrap…after he realized it wasn’t Mexican food. He melted mozzarella cheese over it and put Caesar dressing on it. And wow! He was hooked. He was very hungry by this time and exclaimed, “This may be the best thing I’ve ever tasted”. I don’t know if that’s true or not, lol, but…it always makes me happy when he likes my food.
My kids all said, how this is different than anything they usually eat, but they absolutely love it. My 13 year old even told me that she was going to make it by herself as much as possible. So…. major mom/wife scores on this dish! And guess what? It’s so super easy! The hardest thing you have to do is chop your green peppers. I know. Hard, right?
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Crockpot Philly Cheese Chicken Salad or Wrap (Low Carb)
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6
- Method: Slow Cooker
- One 3 pound bag of boneless, skinless chicken breasts
- 3 medium green peppers
- 4 Tbsp soy sauce
- 1/2 pound mozzarella cheese
- Lettuce (optional)
- Low Carb Tortillas or Pita Bread (optional)
- Caesar dressing (optional, but amazing! Check carb count if you’re going low carb)
- Slice green peppers into strips.
- Place bag of chicken into slow cooker.
- Pour soy sauce over the top
- Add green peppers. (or if you want your peppers less mushy, add them in at the halfway point)
- Cook on low for 7-8 hours or high for 4-5.
- When done, serve on low carb tortillas, low carb pita bread or over lettuce.
- Top with mozzarella cheese and Caesar dressing.
Freezer to Slow Cooker Instructions
- Slice Green Peppers
- Open Bag of Chicken and add green peppers and soy sauce to it.
- Label & Freeze.
- On Cooking day, place in slow cooker and cook for 7-8 hours on low or 4-5 on high. You can thaw bag first, but don’t have to.