WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, December 26, 2011

CHICKEN CHILI VERDE

4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crockpot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

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