This recipe is a combination of about six different recipes I’ve tried over the years.
I’ve found that when it comes to slow/low heat there’s little you can do to mess up a pot of chicken. So I experiment!
It makes a ton, and my favorite part about this dish is eating it for lunch all week. In so many yummy different ways!
Balsamic dressing on the salad really adds an interesting tang to the mexican-style flavor!
This is what I use:
Boneless skinless chicken breast (about 2 lbs)
14 oz can fire-roasted diced tomatoes
14 oz can of mild diced green chilis
1 Cup Chicken Broth
Chipotle peppers in a can – Two tbsp of the sauce surrounding the peppers. If you want more of a kick dice up a pepper and throw it in too.
1 tbsp. Chili powder
1 tsp cumin
2 tsp salt
1/2 tsp pepper
2 tsp onion powder
1/2 cup chopped cilantro
To add later:
15 oz can of corn
15 oz can of black beans
(Toppings: Lime and salsa/cheese/sour cream for toppings as desired.)
I start with the chicken breast.
I put it in the crockpot then I pour the spices over it and stir it all up so its nice and covered.
I add the rest of the ingredients to the pot and last the cilantro. It’s a beautiful sight.
Then I cover it and turn the pot to low and set my mental timer for 5 hours.
As I was preparing the chicken (which takes all of five minutes by the way,) my sweet little home-schooler was munching on a strawberry cream cheese bagel from Bodo’s (the BEST) and doing the last few pages of her standard achievement test for First Grade.
If you told me two and a half years ago that I would have a homeschooler about to finish First Grade in the Spring of 2019 I would have just laughed… It was so not me!
To even think I could educate a child and then do all the paperwork and maintenance it requires. I mean, testing? Grades? Curriculum? Not to mention the daily patience needed. No thank you!
But here I am, not only doing it, but loving it. And so is she!
I just took a walk down memory lane and read my blog post from two years ago, just entertaining the thought of homeschooling. I’m so grateful we chose “yes.”
After we mailed the test back to the powers that be we celebrated by getting our nails done.
These moments with her are priceless. Some days I can’t handle the richness of it. I am so grateful to God that I put my fears aside and stepped into the unknown waters of homeschooling.
It’s not always easy but it is always an adventure. And always worth it.
Five hours flew by (it always does!) and it was time to enjoy my crock-pot’s hard work!
I lifted the lid and shredded the tender delicious meat with a fork.
I rinsed the beans.
And then added the corn and beans to the pot.
All it needed was 5 more minutes in the crockpot for all this to simmer together.
Then it was time to eat!
The best part of this meal is that the leftovers are even better than the first day. Which is good because this recipe makes so much.
I hope you try it!
Oh, and I have to add this picture of my almost five-year-old. He is just edible.
XOXO
