Slow-cooked Southwest Chicken

Slow-cooked Southwest Chicken

Slow Cooker Meals by Taste of Home pg41

I came across this recipe in a magazine I found at the check out stand at the store. I didn't do anything different this time but will probably try to find a cilantro lime rice to put with it next time.

I doubled the recipe and put one meal in the freezer. I love knowing I have a quick dinner option in the freezer!!

2 15oz cans black beans, rinsed and drained
1 14 ½ oz reduced-sodium chicken broth
1 14 ½ oz can diced tomatoes with mild green chilies, undrained
½ pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
¼ teaspoon pepper
3 cups hot cooked rice



1. In a 2 or 3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170.

2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.

Italian Peppers and Sausage

Sausage and Peppers

ringaroundtherosies.net

 

 



I found this pinterest as well. (Yes I have a slight obsession with Pinterest) The link above will take you to a post with several recipes on it. I have only tried this one so far though.

I loved this one and will add it to my routine for sure! Its super easy and was yummy. It has a fresh taste to it!


6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans Italian diced tomatoes
2 tbs Italian seasonings

Split between 2 gallon sized freezer bags, seal, mix, lay flat, freeze

Directions for Bags:
Add drizzle of olive oil, cook on low for 6 hours, serve over hot noodles or fresh French bread with mozzarella cheese.