Slow Cooker/Crock Pot Confession

One of our favorites is to take all your normal fajita fixings and toss them all together. Chicken, bell peppers, onions, taco seasonings (personal preference). I usually cut the chicken into bite sized pieces or smaller (I have not tried whole and then shredding yet). Set it on medium for a minimum of about 6 hours. The raw veggies, and the chicken to a point, will give off enough water to tun it into a stew/soup. We dish it out into bowls, add a bit of sour cream and cheese and eat as a dip with your favorite tortilla chips. Or, dish it out with the sour cream and cheese and crush the tortilla chips and eat as a stew.

The best part about crock pots is that you can turn almost any meal into a crock pot meal. The recipe above was an experiment. One suggestion is that until you know how your crock pots cook, keep an eye on them. Some run a bit hot, some cool. Have fun experimenting!

I put 3 or 4 frozen chicken breast in and cover with buffalo hot sauce (very few calories) and sometimes also a buffalo spice I have. After 6 hrs on low it shreds and is so versatile. Can eat alone, in rice, on spaghetti squash or pasta, in tacos or wraps, etc. Its high in protein and so versatile! Lasts a few days

BeginnersBootcamp wrote: »

I put 3 or 4 frozen chicken breast in and cover with buffalo hot sauce (very few calories) and sometimes also a buffalo spice I have. After 6 hrs on low it shreds and is so versatile. Can eat alone, in rice, on spaghetti squash or pasta, in tacos or wraps, etc. Its high in protein and so versatile! Lasts a few days

Do you use the buffalo powder? ( I think it's supposed to be to make dip). This sounds awesome!

My simple go to is boneless skinless chicken breasts with fat free Italian dressing, add water to cover. Cook on low all day or high for a few hours.

You can serve this any way you want. Our fave is as soft tacos - shred and put in whole wheat tortilla shells with lots of lettuce and other veggies some shredded cheddar cheese and a little taco sauce. We also serve over brown rice or quinoa. Leftovers are gear for chicken salad or casseroles.

NOOOO, don't start with a lovely tender vegetable. Cook your baby lima beans MAYBE an hour tops in your slow cooker. You don't want mush.

HERE'S a great beginner slow cooker recipe.
http://www.kidspot.com.au/best-recipes/Slow-cooker+32/Pulled-pork-buns-recipe+2219.htm

Made this today- budgetbytes.com/2013/09/slow-cooker-white-bean-soup/
I did soak my beans overnight and drained off the soaking water before putting them in the slow cooker. I did not reduce the water in the recipe and it was fine. I added some ham and a little more olive oil and did not mash the beans. It made quite a bit and was very filling. My dd frequently does not like new things but cleaned her bowl and declared it good.

For quick and easy, throw in a few chicken thighs, a jar of salsa, a can of black beans (drained), a teaspoon of Dijon mustard and let it cook on low for around 4 hours. Stir through some corn and sour cream before serving with rice or tortillas. For something a little more impressive, try a tagine with something like chicken things, canned tomatoes, capsicum, onion, olives, preserved lemon, turmeric and cumin. Cook it on low 4 - 5 hours and serve it with cous cous. It's delicious