I remember back in the good ‘ole days (meaning last year), when I cooked in a crockpot because I had to.
It was the only way I felt the least bit in control in the kitchen.
(Plus I could do it in the morning when Hubs wouldn’t be able to watch over my shoulder.)
Nowadays, I like that I can pick and choose when to use a crockpot – and I can appreciate it for the wonderful kitchen tool it is. It makes cooking dinner an absolute breeze and is perfect for this busy mom. I can’t imagine not having the option to just dump some ingredients in a pot, turn it on, and have a yummy dinner ready a few (or more) short hours later.
This was one of those super easy recipes that yielded an absolutely delicious result.
Crockpot Chicken Tortilla Soup, adapted slightly from Spark Recipes
1 lb frozen skinless chicken (shred near end of cooking time)
1 (15-oz) can whole peeled tomatoes, mashed
1 (10-oz) can enchilada sauce
1 medium onion, chopped
1 (4-oz) can chopped green chile peppers
2 cloves garlic, minced
4 c chicken broth
1 t cumin
1 t salt
1/4 t black pepper
10 oz frozen corn
1 can black beans, rinsed
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, cilantro, or avocados. Makes 8 servings.
Simple, quick, gorgeous, flavorful, delicious.
What more could you ask for?
There are a couple minor changes that I would make for next time. First, I would stick to boneless, skinless chicken breasts. I used a mix of bone-in thighs, drumsticks, and a breast – and the thighs and drumsticks added a little extra grease that I had to skim off the top. Plus, shredding them was a lot harder than shredding the breast piece.
Also, I would use a can of diced tomatoes rather than whole tomatoes you have to mash. Let’s just say my cream-colored sweater is no longer pristinely cream. (I know, what the heck was I thinking cooking in a cream-colored top. Lesson learned.) And I still had giant hunks of tomato in the soup.
Other than those small things, this soup was perfect. (Especially since it was a blustery rainy night.)