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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Main Courses
Recipe
Slow-Cooked Southwest Chicken
by musingsfromthekitchen on December 16, 2009 in Main Courses, Slow Cooker
Recipe Description
This is a very easy and simple dish to make on those days you are going to be gone all day.
Preparation Instructions
In a 2-3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily. Shred the chicken and return to the slow cooker. Serve with rice.
Ingredients
- 30 ounces, weight Canned Black Beans, Rinsed And Drained
- 14-½ ounces, fluid Reduced Sodium Chicken Broth
- 14-½ ounces, weight Canned Diced Tomatoes With Green Chilies
- ½ pounds Chicken Breast
- 16 ounces, weight Salsa
- 1 cup Frozen Corn
- 1 Tablespoon Dried Parsley
- 1 teaspoon Cumin
- ¼ teaspoons Pepper
- Salt To Taste
- Hot Rice, To Serve
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
ADashOfInsanity on 12.18.2009
This sounds soooo yummy…and easy! I love using my slow cooker. Adding this one to the menu!
jesswelt on 2.9.2010
I made this for dinner tonight. 10 minutes to prep, 5 minutes to boil rice and plate the food. This is so delicious!
8tinypaws on 3.9.2010
I made this and it’s very tasty! Next time I’ll double, maybe triple the chicken as it makes a ton of liquid. After spooning over the rice, I added some shredded mexican cheese on top which made it extra yummy if you don’t mind the extra calories. I suppose you could also add some shredded cheese to the recipe to give it that flavor.
I made 3 slow cooker recipes from this site in one week and this one was the best. Thank you!
missmcs on 5.3.2010
This was so delicious. I tripled the chicken in this recipe because there is a lot of liquid. I also served it on tortilla chips with shredded cheese on top instead of over rice.
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