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Season to Taste

A crockpot love affair is such a beautiful thing. The effect is reminiscent of my very large refrigerator magnet that reads: “So much to do and so few to do it for me.” The concept pretty much correlates with how my old faithful crockpot works. After spending a grueling day at the salt mines, I may simply waltz into our heavenly, aromatically scent filled kitchen and relish the fact that, “dinner is served.”

Kiss the Crockpot Chicken

4 medium or 3 large boneless, skinless, chicken breasts

1 can of seasoned black beans

1 (12 to 14 oz.) jar of roasted red peppers, don’t drain

1 can of diced Italian tomatoes (14 oz.) don’t drain

1 large onion, chopped

½ large bell pepper, chopped

1 large can of whole green chilies, cut up into large size pieces

½ tsp. black pepper

Line the crockpot with disposable liner. I always use a crockpot liner but if you don’t mind washing yours, then skip this step. Place the chicken in the crockpot and add the rest of the ingredients. Cook on low for 4 to 6 hours. Serve over hot rice. **You may also shred the chicken and return in to the broth after the 4 to 6 hour cooking time and it makes an excellent soup.

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