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.

Saturday, December 20, 2014


2 cans (15-oz each) great northern beans, undrained
1 lb boneless skinless chicken thighs and/or breasts
1 can (10-oz) diced tomatoes with green chilies, undrained
1 cup chicken broth (reduced-sodium is best to use)
3/4 cup chopped onion
1 1/2 tsp ground cumin
1 tsp dried oregano
nonstick cooking spray

Spray inside of slow cooker with the cooking spray.

Place one can of the beans in the cooker and mash with the back of a wooden spoon until smooth. Add remaining ingredients to the cooker. Stir to blend.

Place lid on cooker and cook on low for 8 hours or on high for 4 to 5 hours.

At the end of cooking time, remove the chicken pieces to a cutting board and carefully dice or shred. Return chicken to the cooker, stir to blend in well and serve.

Note: This is my version of a recipe I saw on Ready Set Eat.

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