Slow cookers are one of human’s greatest inventions in my book. No other appliance is quite as low maintenance and no other appliance will cook your dinner for you without any concern at all. Don’t get me wrong, I have an Instant Pot too and I love it. But pressure cookers still make me a little nervous and I never like leaving it alone to cook. Plus, it cooks food so fast there’s no point in really leaving it anyway unless you are using the slow cooking function, which brings me back full circle to how amazing slow cookers are!
Now I will say that older crocks are not always trustworthy. But the newer ones are pretty darn safe and I regularly leave the house for hours while it does my cooking for me. My slow cooker is my best friend in the kitchen and I don’t see that ever changing!
Somehow, over the years, I got it in my head that using a slow cooker was a cold weather affair. Probably because I usually make soups and stews when I’m using it. But after many reader comments, I’ve decided to use my slow cooker this summer. Apparently, many of you use them year round and avoid that hot stove/oven thing during the hot summer months. This is very wise.
So with that in mind, I made this recipe for dinner one warm evening. When it was done, Mini Chef, his dad and I went to the park and had a picnic. It was marvelous on such a beautiful, sunshine-filled day.
Unfortunately, I packed up the entire slow cooker to transport this and it leaked all over the bottom of the box I had packed everything in, which in turn, leaked onto the floor of my car. So I spent the remainder of the evening scrubbing my car floor upon our return. It didn’t take me too long to find a slow cooker with a locking lid after that!
But hey, it was worth it to picnic in the park with my little man. Must do that again soon.
Another way to enjoy this is to drain off a bit of the liquids and use it to fill tacos. It’s a small twist on the usual taco chicken you make in a slow cooker (see below). It’ll keep your taco night interesting without doing much of anything different. Although if you are using corn tortillas, the added corn may be a bit redundant. But I leave that up to you and your tortillas.
If you’re having a get-together, just set the crock on the warm setting (for up to 1 1/2 hours) and let folks help themselves. A big serving spoon will do the trick and everyone can enjoy it as they like it if you serve some small dishes of toppings like avocado or guacamole and sour cream (greek yogurt?) and even a little fresh, chopped cilantro if you like cilantro. (It’s amazing how many people out there think cilantro tastes like soap! Glad that hasn’t been my experience because I love it so much!!!)
I like to serve this over brown rice with a selection of yummy toppings. It’s a really versatile dish and the leftovers (if there are any!) are fabulous the next day.
So bust out that slow cooker this summer and enjoy a home cooked meal without ever heating up your kitchen. It’s the best of both worlds and everyone will be asking for second helpings!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING CHICKEN DISH:
Clean Eating Easy Slow Cooker Mexican Chicken – This easy-to-make dish will cook itself, and is wonderful for filling tacos, burritos or adding to a taco salad!
If you need a good slow cooker, I like this one from Amazon (affiliate link). It has a locking lid so nothing will spill in your car like it did in mine!!
- 4 (8 oz.) boneless, skinless chicken breasts
- 1 (15 oz.) can pinto beans, rinsed and drained, or 1 1/3 cup home cooked beans
- 1 (15 oz.) can black beans, rinsed and drained, or 1 1/3 cup home cooked beans
- 1 (28 oz.) can diced tomatoes in juice, low sodium is best
- 1 lb. frozen and thawed organic corn
- 1 (12 oz.) jar of your favorite salsa, no sugar added
Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.