Last week’s experiment in slow cooking still delights my taste buds, even five days later, so I’m doing it again this weekend, with the following improvements:

 

2 boneless, skinless chicken breasts, chunked

various amounts of salt, pepper, cumin, EDIT: olive oil for chicken [didn’t taste any spices on chicken, waste of cumin]

1 can diced tomatoes with garlic and onion

EDIT: 1 can [~10 oz.] tomato sauce [for thickening]

sprinkling of red pepper

one big yellow onion, diced

1 jar Green Mountain Gringo medium garlic salsa

14-16 oz. chicken broth made with Herbox

1 bay leaf

1 teaspoon each of cumin and chili powder

1 tablespoon ground cilantro

2 cups water EDIT: 3 cups water

8 oz. frozen corn EDIT: increase to 12 oz.

10 oz. frozen mixed veggies EDIT: increase to 12 oz.

6 cloves garlic, minced

various amounts of salt, pepper, cayenne pepper for the soup

Thaw chicken. Line glass baking dish with foil. Cut chicken into 1″ chunks. Drizzle with olive oil until covered. Add salt, pepper, cumin to taste. Cover baking dish with more foil. Cook in middle rack of oven preheated to 400 degrees F for ~25 minutes.

Remove chicken from olive oil; shred. Put chicken and all other ingredients in slow cooker. Cook for 3 hours on high.