Today’s Crockpot Sunday recipe is a guest post by Serena. Enjoy.
Making recipes in a crockpot or a slow cooker represents an excellent way to make quick and easy food and is especially valuable if you’re at work all day and don’t want to spend hours in the kitchen when you get home. Simply make up a recipe that can be placed into a pot and leave to slowly cook throughout the day before serving up.
Mexican food is a good option or this kind of cooking, as it provides flavors that benefit from gradual cooking. One recipe that can be tried with this approach is Slow Cooker Chicken Taco Soup, with details on how to make up the simple dish found below:
Slow Cooker Chicken Taco Soup can be made up in just 15 minutes and then cooked for 5 to 7 hours in a crockpot or slow cooker.
- 3 boneless, skinless chicken breasts
- 1 onion, chopped
- 15-ounce can tomato soup
- 1 can black beans
- single red and green chillies OR a tin of prepared chillies
- whole kernel of corn
- taco seasoning (used to add flavor and can also be used with tacos once dish is cooked)
- In crockpot, stir onion, tomato soup, black beans, chillies, corn and taco seasoning together.
- Place chicken breasts on top with liquid ingredients covering breasts (allowing them to soak up juices and flavors).
- Set crockpot to low heat and cook for 5 hours.
- After 5 hours, remove chicken breasts, slice ad return them into mixture for additional 2 hours of cooking time to be absorbed into the mixture.
[Note:Â Cheddar cheese and sour cream may be added to the recipe before cooking, or used as a separate flavoring after serving.]
Serving suggestions for this recipe can range through a number of different approaches, and will come down to what you want to use it for. A full pot can serve about 6 to 8 people, and can also be frozen for reheating at a later date.
Some variations include adding a bottle or can of beer to the recipe before cooking for an extra kic. You may also want to add in crushed tortilla chips after taking out the chicken breasts. These can then be browned as part of the overall recipe.
It’s similarly worth testing out how much spice you like for the meal, and reduce chillies appropriately. In either case, have taco shells ready or adding in the resulting mix, and make sure that you are ready for a bit of a mess, particularly if eating with fingers.
Quick and easy to make, this chicken soup can also be eaten without tacos, and as a dipping meal if you want to avoid holding and eating.
Thank you, Serena, for a delicious Crockpot Sunday recipe idea! If you have a great crockpot recipe and are interested in guest posting, please see our guest blogger guidelines.
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About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
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