Now that there is a chill in the air, and fall is officially here, I can't wait to pull out the slow cooker for some tasty soups and stews! This one is courtesy of frayedlacesracing.com. Thanks, Laura!
Ingredients
Three chicken breast fillets (the thin cuts. Mine were flash frozen Purdue, bought from Costco, and I throw them in frozen)
Two cans Enchilada sauce (or make your own, see recipe below)
Two onions, chopped (or one if you don’t like a lot of onion. I do, and my breath is fantastic)
One can of black beans, drained
One bag frozen corn
One to two chopped red peppers, or one bag of frozen, chopped peppers
One bag of chopped broccoli
Directions
Layer the ingredients in the order written. Do not stir.
This should fill your crockpot to the very brim. Still have room? Cram
in more veggies! Set on low for 8 hours. Once done, shred the chicken
and stir everything together. (I also recommend topping with gobs of
Franks hot sauce)
Top with sour cream, or cheese, or cliantro, or
tortilla chips. Or all four. Or don’t. It’s fantastic as is. Enjoy a
tasty and incredibly healthy meal.
Enchilada sauce recipe
2 6oz. cans of tomato paste
2 cups chicken or veggie broth
2 T chili powder
1 tsp cumin
1 tsp garlic powder
Whisk everything together until mixed in your crockpot, then continue to layer ingredients as described above
Variations
Basically, this recipe is incredibly forgiving, as is
most slow cooker “cooking”. Experiment with different veggies. In the
past I’ve used spinach instead of broccoli, which gives it a creamier
texture. The key, though, is to keep the broccoli or spinach on the top
of everything so it doesn’t cook too much.
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