Friday, October 9, 2015

Slow Cooking Dinner: Santa Fe Chicken

I thought I'd start a regular post -maybe once a week or so- about what we are cooking in the slowcooker these days, mostly because I need an excuse to try some new things. I had gotten away from using the slowcooker for awhile, but our evening activities this fall have given me new reason to break it out again. I tend to get into a bit of a rut with the slowcooker, so I am setting a goal for myself to come up with 25 recipes that everyone in the family likes.

This might take awhile.


 I have a couple of slow cooker cookbooks, Slow Cooker Revolution being one of my current favorites, but I just as often find ideas online. We don't tend to do a lot of red meat around here, so most of these recipes are going to involve chicken, or no meat at all.  I have found that ground turkey can be substituted for beef in many recipes with no problems, so I tend to do that a lot, too.

This week's recipe, Santa Fe Chicken, is one that I just kind of stumbled into, but I am so glad that I did. First of all, it is one of my favorite types of slowcooker recipe - just dump the ingredients in, mix them up, lay chicken over the top, and cook on low. Easy! Right before we went out for our afternoon, I set our rice cooker up, so we could have the chicken over rice. Rice cookers are a pretty awesome complement to slowcookers.

The recipe says to cook the chicken on low for ten hours, which I thought was going to be excessive. But I did start it around 9 a.m. and we didn't eat until 7 p.m., and it wasn't dry at all. What you do is shred the chicken up 30 minutes before dinner, then let it continue to cook. This works perfectly for us because Rose and I get back first, which means I can shred the chicken and then ignore it while we tidy up, feed the dogs, set the table, and wait for everyone else to show up.


I did think there was a bit much liquid in this recipe, but I did not drain the tomatoes; next time I think I will. I cut up some extra cilantro and scallions ahead of time and stuck them in the fridge to use as toppings. We served this with plain Greek yogurt over white rice and it was a six thumbs up! Which means it makes the list.

5 comments:

  1. Sounds like you need an Instant Pot! I am dying to get one -- it does 7 functions, including pressure cooker, slow cooker, rice cooker, and yogurt maker. I could get rid of like three other appliances! There is a FB group for plant-based IP families, too, and they have loads of great ideas. Can't wait to see what else you cook up!

    ReplyDelete
    Replies
    1. Oh that does look neat...not sure how I never heard of this!

      Delete
  2. That looks good! I recently got my Crockpot going again, such a help on busy days. Have you seen the website A Year of Slow Cooking? Really thorough reviews of each recipe, and LOTS to choose from.


    I too sub in ground turkey for ground beef in nearly every recipe that asks for ground beef. We're not big red meat eaters, and it's also too expensive these days!

    ReplyDelete
    Replies
    1. http://www.ayearofslowcooking.com/

      Delete
    2. You know, I did know about that website once upon a time, but I haven't visited in awhile so I forgot about it, so thanks! I will definitely be making use of the recipes there.

      Delete

Thanks for stopping by!