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