I'm pretty sure I found this recipe on the Internet somewhere. But I have stored it in my brain pretty much ever since the first time I made (and loved) it. It has already evolved a bit....I think I've doubled the cumin from the original recipe....because everybody needs more cumin!
2 large chicken breasts, boneless/skinless (or chicken tender equivalent)
2 cans black beans
1 can corn, drained
1 C. salsa
1 tsp. cumin
salt and pepper, to taste
1 8oz block cream cheese
6 servings cooked rice
torillas, if desired
Put all the ingredients, except the cream cheese, rice and tortillas, into a slow cooker on low for 6-8 hours. (I actually usually put it on high for 5 hours. Right after lunch until dinner time.) Remove chicken, shred, replace into the slow cooker. Add cream cheese, stir every now and then until it is thoroughly melted. Add the rice, stir well. Now you can either serve it like mush on a plate, or burrito style (our preferred method). So yummy!
Also, you might noticed that I have a preference for Latin-inspired dishes. And spicy stuff. Or Latin, spicy stuff. That's just because it's so doggone delicious!
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Carrot Soup
original recipe from unknown...too bad I can't claim it myself!
I don't remember where I found this recipe. It was on an Internet forum -somewhere-. I've altered it to make it really, really easy. And it is so delicious...especially with a nice, crusty (and/or dense) bread!
1 onion, chopped
1 cloves garlic, chopped
2 TBS. butter
2 medium potatoes, peeled and chopped
6-8 large carrots, peeled and chopped
1/4 tsp. thyme
1/8 tsp. bay leaf flakes
salt and pepper, to taste
4 C. chicken stock (you could also use vegetable stock for a vegetarian meal. And of course, you can also use bullion with water.)
Dump everything into a slow cooker on low for 6 hours. Before serving, blend in a blender or food processor. (Make sure to vent it, so it doesn't explode...which can happen when you blend hot things.) I leave a few carrot/potato chunks in the soup for more texture.
This just screams cool fall evening to me, but we actually had it just a couple weeks ago on a rainy, spring night, and you know what....it was just as delicious!
I don't remember where I found this recipe. It was on an Internet forum -somewhere-. I've altered it to make it really, really easy. And it is so delicious...especially with a nice, crusty (and/or dense) bread!
1 onion, chopped
1 cloves garlic, chopped
2 TBS. butter
2 medium potatoes, peeled and chopped
6-8 large carrots, peeled and chopped
1/4 tsp. thyme
1/8 tsp. bay leaf flakes
salt and pepper, to taste
4 C. chicken stock (you could also use vegetable stock for a vegetarian meal. And of course, you can also use bullion with water.)
Dump everything into a slow cooker on low for 6 hours. Before serving, blend in a blender or food processor. (Make sure to vent it, so it doesn't explode...which can happen when you blend hot things.) I leave a few carrot/potato chunks in the soup for more texture.
This just screams cool fall evening to me, but we actually had it just a couple weeks ago on a rainy, spring night, and you know what....it was just as delicious!
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