Crock pot ideas/Recipie

[GLC1968]

OK, I just have to post this recipe here. I've made it a bunch of times and we just gobble it up every time. SUPER easy, too.

Crockpot Mexican Tortilla Soup

2 large boneless, skinless chicken breasts - frozen
10 oz enchilada sauce
16 oz chicken broth
1 can diced tomatoes
1 4 oz can diced green chilies
1 can corn
1 can black beans, rinsed
1 cup water
1 onion, chopped/diced
1 tsp cumin
1 tsp chili powder
1 bay leaf
1 tsp salt
1/4 tsp black pepper

shredded cheese
tortilla chips
chopped cilantro

Ready for this? Throw the first 14 ingredients into the crock pot and cook on low for at least 7 hours. Chicken should be frozen. That's it!

An hour or so before serving, shred chicken with a fork. It should be super tender by now and almost falling apart anyway.

Top with shredded cheese, broken tortilla chips and fresh cilantro and serve.

I've heard that people top it with sliced avocado as well but in my mind, that's just ruining it.

[tulip]

That sounds amazing, GLC! Thanks for posting it. I would definitely add the avocado, and serve it over rice. Yum.

[GLC1968]

That sounds amazing, GLC! Thanks for posting it. I would definitely add the avocado, and serve it over rice. Yum.

Ooh yeah, over rice. I forgot that I used to do that! I've since dropped the rice in favor of more chips (I'm watching points!).

I'm also thinking of tossing in some sliced, grilled zucchini before serving to up the veggie factor a bit too.

[Owlie]

Sounds pretty good. The tomatoes: Is that a 28 oz or 14 oz can? I'm thinking of replacing the chicken with a roughly equivalent amount of leftover shredded roasted chicken, because the idea of putting raw meat in a crockpot just doesn't sit right with me.

[GLC1968]

Sounds pretty good. The tomatoes: Is that a 28 oz or 14 oz can? I'm thinking of replacing the chicken with a roughly equivalent amount of leftover shredded roasted chicken, because the idea of putting raw meat in a crockpot just doesn't sit right with me.

The tomatoes are a 14 oz can. I have also used 2 10 oz rotel cans (with chilies) and left out the green chillies with good success, too. The 'hot' version gives the soup a really nice heat!

The original recipe calls for cooking and shredding the chicken separately. The first time I did it, I put it in with the other ingredients like the recipe said and the chicken was pure mush and really gross. The second time, I put it in about an hour before the end and it was better. Then I starting thinking that it was such a pain for me and my schedule. The soup was always at a good boil by the time I got home, so I figure it could cook the chicken itself. That's why I put it in there frozen - I don't want it defrosting until the liquid is already cooking. So far, it's worked wonderfully.

I should mention that my days are long, so when I make this, it's cooking for about 10 hours before I get to eat it.

[Owlie]

Makes perfect sense, GLC. I figured I'd just add it in toward the end, since I'm not exactly overburdened with work at the moment. Most of the workout my crockpot gets are with chili, so it'll nice to have something else to cook with it.

[indysteel]

Sounds pretty good. The tomatoes: Is that a 28 oz or 14 oz can? I'm thinking of replacing the chicken with a roughly equivalent amount of leftover shredded roasted chicken, because the idea of putting raw meat in a crockpot just doesn't sit right with me.

Most of the things I use the crockpot for involve raw meat. I use a meat thermometer to check for doneness just as I otherwise would. Assuming no other cross contamination, I'm no more worried about cooking meat in the crock than, say, cooking it in the oven.

[emily_in_nc]

That sounds great, GLC. And my DH loves all things Tex-Mex, so I'll definitely try it!

[Owlie]

Most of the things I use the crockpot for involve raw meat. I use a meat thermometer to check for doneness just as I otherwise would. Assuming no other cross contamination, I'm no more worried about cooking meat in the crock than, say, cooking it in the oven.

It's just me--I have a mother who's ever so slightly paranoid about microbes and other wee beasties, and it's rubbed off. It also helps that I'm planning on roasting a bird this weekend, so I'll have some lying around.

I found a crockpot recipe for Cincinnati-style chili. DBF will be pleased.

[nscrbug]

It's just me--I have a mother who's ever so slightly paranoid about microbes and other wee beasties, and it's rubbed off. It also helps that I'm planning on roasting a bird this weekend, so I'll have some lying around.

I found a crockpot recipe for Cincinnati-style chili. DBF will be pleased.

Ooooh...I would be VERY interested in that chili recipe! Would you mind posting it...or at least a link for it? Thanks!