Despite the fact that it is still hot, it is September which means cool weather and sweaters are around the corner, and I am kind of ready for it. Granted, it will probably be 6-8 weeks before that happens in Charleston, but something about school being back in session and the hope of fall makes me want to pull out the crock pot and cook easy hearty meals. Wednesday is fairly busy at our house- Walker gets home from school, does his homework, has an hour or so of down time and then heads to football practice at 5:30. Football is supposed to be over at 7:00pm but it is usually more like 7:15-7:20 and then we rush home on our bikes for Walker’s piano lesson at 7:15. We were late last night. By the time piano is over it is very close to 8:00, and Walker is starving. Fortunately, yesterday I pulled out the crock pot and made southwest style chicken- microwaved some minute rice (please don’t judge!!)- cooked up some green beans, and dinner was on the table by 8:02. I was pretty pleased with this effort, and I had forgotten the ease of crock pot dinners- throw everything in the pot- turn it on, and it is done 4 or 5 hours later, and it is really delicious. So, here is my Southwest Chicken recipe. Basically you are making soup in the crock pot with chicken breasts thrown in. I got the southwest soup recipe from www.tasteofhome.com which I just love!
Southwest Chicken in a Crock Pot:
Ingredients:
4 chicken breasts
1 1/2 cups water
2 8oz cans tomato sauce
1 8oz can kidney beans drained and rinsed
1 can chicken broth
1 cup frozen corn
1 cup salsa
1 tsp onion powder
1 tsp chilli powder
1 tsp oregano
1 tsp basil
Directions:
Put chicken in the crock pot- cover with the rest of the ingredients and stir. Turn the crock pot on low for 6-8 hours or high for 4-5 hours. Serve over rice. Yummy!
