We’ve been having some sunny springy days here in Alaska, so whenever the baby sleeps I’ve been heading outside to work in the garden. Andy is using the skid steer to break up the sod for a bigger garden space, and he also helped me set up a few raised beds for my baby plants.
So I haven’t had much time to spend cooking lately. Thankfully, with the new solar array that actually tracks the sun – also Andy’s invention – we have plenty of solar power and I can run my crockpot for an easy dinner after a long day outside.
I like this chicken recipe because it’s something different than salmon, for one, and it’s got that creamy Mexican flavor that just goes so well with rice.
Southwestern Chicken
2 chicken breasts, cut into 4 pieces each
1 14 oz can black beans, drained and rinsed
1 14 oz can whole kernel corn, undrained
1 14 oz can tomato chunks
1 8 oz cream cheese
1/3 bottle chipotle ranch
Put everything in the crockpot on low for 6-8 hours. Stir to incorporate the cream cheese and serve hot over rice.
This recipe is really forgiving as well. I substituted red kidney beans for the black beans and used salsa instead of tomato chunks this last time. Still easy. Still delicious.
What are your favorite crockpot recipes? I need new ideas for the sunny summer days coming up!