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.

Thursday, April 23, 2015

CHICKEN AND VEGGIE SOUP

1 pkg (22-oz) grilled and ready/fully frozen grilled chicken breast strips
2 cups chicken broth
1 can (14.5-oz) diced tomatoes - do not drain
1 pkg (10-oz) frozen corn
1 1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4-oz) green chilies
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 cups fresh baby spinach

Cut chicken breast strips into chunks, if desired.

Combine all ingredients, except spinach, in a 4 to 5-quart slow cooker.

Place lid on cooker and cook on low 8 to 10 hours or until the potatoes are tender. Stir in the spinach and cook just until wilted, approximately 5 minutes.

Yield: 8 servings


Note: I got this recipe from a Tyson's ad.

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