GOLDEN VALLEY, Minn. - Overwhelmed by your weekly meal prepping? Is your Crock Pot collecting dust, only to be uncovered for work potlucks? Unsure of how to use the Instant Pot?

Lindsay Guentzel has mastered meal planning by using her slow cooker and pressure cooker every week to take the stress out of breakfast, lunch and dinner. She’ll not only show you how to use both appliances but she’ll share her tips and tricks about meal prepping, grocery shopping and overall kitchen organization. Plus easy, healthy recipes you can add to your arsenal with little to no stress!

Lindsay is the producer of the Chad Hartman Show on WCCO Radio. You can hear her Monday through Friday from 12 p.m. to 3 p.m. You can connect with her on social media at @LindsayGuentzel.

Cilantro Lime Chicken

1 c. cilantro, chopped

1 c. parsley, chopped

1/3 c. olive oil

3 tbsp. green onion, minced

2 tbsp. garlic, minced

2 tbsp. white vinegar

2 tbsp. lime juice

1 tsp. salt

1 tsp. black pepper

1 tsp. crushed red pepper

3 lbs. boneless, skinless chicken breast

3 medium carrots, peeled and sliced into matchsticks

1 c. fresh green beans, trimmed and cut in half

1 medium green pepper, seeded and sliced into matchsticks

1 medium yellow pepper, seeded and sliced into matchsticks

1 medium sweet yellow, thinly sliced

1 c. chicken broth

In food processor or blender, make cilantro lime sauce by combining cilantro, parsley, olive oil, green onion, garlic, white vinegar, lime juice, salt, black pepper and crush red pepper. Blend until smooth.

Using aluminum foil, wrap up carrots, green beans, peppers and onion. Add ½ cup of cilantro lime sauce and seal edges, like an envelope. Shake to coat vegetables and set aside.

Pressure Cooker/Instant Pot Instructions:

With the pressure cooker/Instant Pot on SAUTÉ, sear each side of the chicken breast for 30 seconds. Turn off SAUTÉ setting. After your chicken is seared, coat meat with half of the remaining cilantro lime sauce; set aside rest of the sauce. Place aluminum envelope full of vegetables on top of chicken inside pot. Add chicken broth, seal cooker and cook on HIGH for 5 minutes.

When the pressure cooker/Instant Pot stops cooking, allow the pressure to release naturally. After pressure has fully released, carefully remove lid. Remove envelope of vegetables and open to release heat. Remove chicken and using two forks, shred chicken on a pan.

Use leftover cilantro lime sauce as garnish on chicken.

Slow Cooker/CrockPot Instructions:

In pan on medium heat, sear both sides of the chicken breast for 30 seconds each. Set inside slow cooker/CrockPot. Cover with half of the cilantro lime sauce. Set envelope with vegetables inside pot. Add chicken broth. Cook on low for 6 hours.

Use leftover cilantro lime sauce as garnish on chicken.

Serving options: On roasted sweet potato, with rice and beans, with cauliflower rice and beans or over pasta.

**Always use meat thermometer to check chicken before serving.