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.

Wednesday, January 22, 2014


This is a recipe I got from Cooking Light magazine.

  • baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups) 
  • (10-ounce) package frozen whole-kernel corn
  • celery stalks, chopped 
  • carrots, peeled and cut into chunks (1 cup) 
  • onion, cut into 1/2-inch-thick slices 
  • garlic cloves, minced
  • 1 cup bottled salsa 
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breast 
  • skinless, boneless chicken thighs (about 10.5 ounces) 
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • (6-inch) fresh corn tortillas, cut into strips
  • Chopped fresh parsley (optional)
  1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.
  2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

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