I love the crock pot. I do. I really really do. Why? It is 1) low-maintenance, it is 2) flexible, it is 3) patient, and it 4) reduces your work load. Let’s elaborate:
1) Low-maintenance: the crock pot spares you the last-minute stress of pulling dinner together while homework is happening, the phone is ringing, the husband is returning from work, and everyone seems to want a piece of you.
2) Flexible: you can fudge dinnertime with a crock pot since dinner is just sitting there, warm, ready to eat.
3) Patient: the crock pot is patient, with no timers or beeping that adds to the chaos of dinnertime, letting you decide when to serve dinner.
4) Reduces work load: a crock pot usually means very few dishes.
See why I like the crock pot?? It makes life easier. It’s clearly on my team and I love that.
This is seriously our new favorite recipe. I mean, I only post recipes that we like (you should see my “reject” pile), but this one is exceptional! And, as always, the beans are optional, like they always are at my house. I have a rule “you don’t have to eat it if you don’t want to.” I figure we all have a few of those foods that we just shouldn’t be tortured to eat. Are you with me? What foods are on your list? (Mine are Malt-O-Meal, V-8, and squash. Oh, and beans!)
1 15-oz. can black beans, rinsed and drained (optional)
1 14.5-oz. can diced tomatoes
1 10-oz. pkg. frozen corn
1/2 c chopped sweet onion
1/2 c finely chopped red bell peppers
2 chicken breasts, uncooked
1 10-oz. can enchilada sauce
1 can cream of chicken soup
1½ c milk
1 c shredded pepper jack or jack cheese
fried tortilla strips or chips
Pour beans (optional), tomatoes, corn, onion, and peppers in crock pot. Mix. Place chicken on top. Mix enchilada sauce, soup, and milk together and pour on top of chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Immediately before serving, remove chicken and shred using forks. Stir shredded chicken into soup. Garnish with cheese, avocado, sour cream, or tortilla strips or chips.
Source: Real Mom Kitchen