Last night we had a simple but good veggie dinner - Red Quinoa, steamed veggies, black beans, guacamole and chips.
For tonight I am making a recipe I just got from 'Crock-Pot Slow Cooker' on Facebook:
Chicken Taco Stew
1 onion chopped
16 oz can black beans drained and rinsed
16 oz can kidney beans drained and rinsed
16 oz can corn drained and rinsed
8 oz can tomatoes with green chilies
1.25 oz packet of taco seasoning
1 cup water
2 boneless skinless chicken breasts
Mix all ingredients in pot except chicken.
Lay chicken on top of mixture, cover and cook on low 6-8 hours or high 3-4 hours
Before serving remove chicken and shred.
Return chicken to pot and mix well.
Serve with cheese and tortilla chips.
I always use a Reynold's Slow Cooker Liner - makes for a FAST, EASY cleanup!
Add one cup of water to the slow cooker first, then set up the liner making sure both corners are down in the cooker and it is flattened against the bottom and walls.
Add the Onions and all the Beans
(I don't care for Corn so I omitted it)
Add the tomatoes, Taco Seasoning (I was out so I used Chili Seasoning!), and Water.
Mix well (I always use a wooden spoon)
ALWAYS rinse your foods (meats, veggies, fruit).
I like using Tenders.
Add the chicken on top of the mix
Cover and cook on LOW 6-8 hrs
(I didn't top with cheese and I am serving with Mini Croissants. Next time I will add maybe 2 cups of water instead of one for extra soup!)