Here is something I’d like to know! Where is my dinner fairy at?! You know, the one who magically makes dinner appear on the table when it’s time to eat? I haven’t seen that darn little fairy since I was just a wee girl. Please come back dinner fairy. I miss you. 🙂
Since the dinner fairy doesn’t really exist, although I wish she did, most nights I like to turn to the next best thing to have dinner waiting for me when I get home; my slow cooker. Slow cookers or “Crock-Pot’s” are magical in their own right because there are so many awesome recipes you can make using them, not only dinners. So, for this reason, over the next few months I am going to post some of my favorite slow cooker recipes. Besides, who doesn’t love to have a warm meal waiting for them on a cool fall night? The two just belong together.
Tonight’s meal is sponsored by Red Gold tomatoes. Wasn’t it sweet of them to send over this little gift box of tomatoes for us to try? <–Love it.
They even sent me new wooden spoon. Tee-hee. You know, for me, it really is the little things.
Ok, on to the recipe!
Southwestern Chicken Bowl
1 can Red Gold lime juice & cilantro tomatoes
1 can or bag corn
1 can cheddar cheese soup (or a handful of actual cheddar cheese)
1 can of pinto or black beans
4 chicken breasts (boneless/skinless)
3 cups uncooked rice
Combine all ingredients, except the rice into the slow cooker. Cook on high for 6 hours or on low for 8-10 hours. Within the last hour, take two forks and shred the chicken. Continue to cook for the remaining hour.
When the slow cooker is almost done either cook your rice separately on the stove or add the rice directly into the slow cooker 30 minutes before the meal is finished cooking.
Serve over rice (unless you just added it in).
It doesn’t get any easier than this! A home-cooked meal without the fuss. <–that’s how I roll. If you’d like to pin this recipe for later, simply hoover over the image below and click on the Pinterest logo in the bottom left corner of the image.