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, August 11, 2014


1 lb chicken breasts
1 can (15-oz) diced Rotel tomatoes
1 can (10-oz) can enchilada sauce
1 onion, chopped
1 can (4-oz) diced green chilies
2 garlic cloves, minced
2 cups water
1 carton (14.5 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 pkg (10-oz) frozen corn
2 tbsp fresh chopped cilantro

Put all ingredients in the cooker in the order listed above: stir to blend.

Place lid on cooker and cook on low 6 to 8 hours or in high 3 to 4 hours.  About 30 minutes before soup is done, remove chicken to a cutting board and shred; return chicken to cooker.

Serve with tortilla chips, shredded Mexi-blend cheese and sour cream, if desired.

Note: file photo

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