Fiesta chicken for two using small-size crockpot
I bought a new-in-the-box little crockpot (about 1.5 quart) and am tinkering with recipes. I welcome your favorites.
It cooks faster (less volume of food to heat up) than the big crockpot, and will easily fit in our Class B.
My sister-in-law clued me in that Green Giant sells a small combo can of corn and black beans, which works well for downsizing this recipe. It was simple, tasted good and made two hearty servings:
Fiesta Chicken for Two
Small Crockpot (holds about six - seven cups)
Prep time: 15 minutes
Cooking time: 3 hours maximum
Oil or spray Pam to grease crock
1/2 green pepper, chopped
1/3 medium onion, chopped
One frozen chicken breast (trim fat before freezing)
One 11-ounce can Green Giant Southwestern Corn, drained (contains black beans and chopped red bell peppers)
1/2 cup of salsa
One teaspoon (or to taste) Mrs. Dash Chipotle seasoning (salt free)
Two ounces (one-fourth of 8-ounce round tub) soft or regular cream cheese
For topping: 1/2 cup shredded cheddar cheese
Optional: Tostito chips or soft corn tortillas
Wipe crock with oil or spray with Pam. Put chopped pepper and onion on bottom of crock. Place frozen chicken breast on top of vegetables. Pour corn over chicken. Pour salsa over all.
Cook on high setting two hours and turn chicken over. Cook about 30 more minutes or until chicken has begun to shred. Drop in the cream cheese, which will melt quickly, and mix all ingredients. Remove top and cook for 15 minutes on low setting to allow some of liquid to reduce slightly if desired.
Serve chicken mixture divided in two soup bowls sprinkled with cheddar. Top with more salsa if desired.
Optional: Place about a dozen Tostitos on a microwavable dinner plate, sprinkle with shredded cheddar, and microwave for 30 seconds or until cheese melts, and serve with chicken. Or use chicken mixture as a filling for soft tortillas.
It cooks faster (less volume of food to heat up) than the big crockpot, and will easily fit in our Class B.
My sister-in-law clued me in that Green Giant sells a small combo can of corn and black beans, which works well for downsizing this recipe. It was simple, tasted good and made two hearty servings:
Fiesta Chicken for Two
Small Crockpot (holds about six - seven cups)
Prep time: 15 minutes
Cooking time: 3 hours maximum
Oil or spray Pam to grease crock
1/2 green pepper, chopped
1/3 medium onion, chopped
One frozen chicken breast (trim fat before freezing)
One 11-ounce can Green Giant Southwestern Corn, drained (contains black beans and chopped red bell peppers)
1/2 cup of salsa
One teaspoon (or to taste) Mrs. Dash Chipotle seasoning (salt free)
Two ounces (one-fourth of 8-ounce round tub) soft or regular cream cheese
For topping: 1/2 cup shredded cheddar cheese
Optional: Tostito chips or soft corn tortillas
Wipe crock with oil or spray with Pam. Put chopped pepper and onion on bottom of crock. Place frozen chicken breast on top of vegetables. Pour corn over chicken. Pour salsa over all.
Cook on high setting two hours and turn chicken over. Cook about 30 more minutes or until chicken has begun to shred. Drop in the cream cheese, which will melt quickly, and mix all ingredients. Remove top and cook for 15 minutes on low setting to allow some of liquid to reduce slightly if desired.
Serve chicken mixture divided in two soup bowls sprinkled with cheddar. Top with more salsa if desired.
Optional: Place about a dozen Tostitos on a microwavable dinner plate, sprinkle with shredded cheddar, and microwave for 30 seconds or until cheese melts, and serve with chicken. Or use chicken mixture as a filling for soft tortillas.
