I’m going on a journey with my kids, my husband…and my slow cooker. I hope that you’ll join us.
The other night I was out to dinner with friends, when one of them mentioned that she had just purchased a slow cooker and was loving it. She could run around all day with her kids and still manage to get a hearty meal on the table for dinner. Knowing that I had purchased the same slow cooker last year, but only managed to use it once (hey it was a busy year), she encouraged me to start using it and to try out different recipes and blog about it. So many of us moms are all looking for dinner inspiration, yet it can be so time consuming to surf the web and look for recipes that sound like potential winners. So now, we’re going to do it for you.
We began the journey last night. I dusted off my slow cooker and took a recipe suggestion from her. Let me tell you, this is one trip that I hope never ends. The Crock Pot Santa Fe Chicken recipe that I tried from Skinnytaste.com is out of this world good. You just throw in some beans, tomatoes, corn, pantry staples, and chicken breast and turn on the pot. Best of all, it can be eaten a number of ways (leave it to my family to put their own spin on my dinner) so everyone can get in on the fun.
Here’s a play by play:
Crock Pot Santa Fe Chicken
Recipe from Skinnytaste.com
Servings: 8 servings • Size: 1 cup
- 1 1/2 lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies (I used 2 cans)
- 15 oz can black beans rinsed & drained
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
- Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
- Season chicken breast with salt and lay on top.
- Cook on low for 10 hours or on high for 6 hours.
- Half hour before serving, remove chicken and shred (easiest to do with two forks)
- Return chicken to slow cooker and stir in.
- Adjust salt and seasoning to taste.
Now this is where it got interesting. Originally, I started serving it in a bowl with a dollop of sour cream and a sprinkling of cheddar cheese.
Then a little voice at the table piped up asking if they could have their’s with rice (of course).
And then came burrito style.
Everybody was able to put their own spin on it. Best part of all is that we have leftovers. This is a keeper.
So now, each week we’re going to try a new slow cooker recipe and we’ll share our favorites, so you don’t have to spend time searching online. Your welcome.