Why does the slow cooker always call my name? Oh, I know! It’s because it’s so easy to get a meal on the table and timing doesn’t matter that much. It’s perfect for our busy lives. Or the slow cooker calls my name because I’m doing something else and I don’t feel like spending a lot of time in the kitchen. Let’s be real, that happens too. Just because I am a foodie doesn’t mean I want all my time spent in the kitchen. Some days I love a good kitchen break without sacrificing good healthy food. You can still eat healthy and have it be simple to make, cook and serve.
This slow cooker enchilada soup is good balance of fresh veggies with pantry staples. All you need is a cutting board, sharp knife, can opener, a slow cooker and your ingredients. It’s truly a set it and forget it kind of recipe.
Ingredients
4 chicken breasts, cubed
1 onion, largely diced
2 colored peppers, largely diced
1 can organic black beans, drained
1 can diced green chilies
1 cup enchilada sauce (make sure it’s organic and free of MSG and other chemical toxins). You can also sub in salsa if you have that on hand
1 pint organic grape or cherry tomatoes, whole (or jar of diced or whole tomatoes for a pantry option)
Directions
- In a crockpot layer the chicken, onions, peppers, black beans, green chilis and enchilada sauce and stir to combine
- Add the tomatoes whole on top of the dish
- Set the crockpot to 8 hours on low (the preferred method for the best dish) or 4 hours on high
- Serve warm with sour cream, cheese and sliced, fresh avocado
- 4 chicken breasts, cubed
- 1 onion, largely diced
- 2 colored peppers, largely diced
- 1 can organic black beans, drained
- 1 can diced green chilies
- 1 cup enchilada sauce (make sure it’s organic and free of MSG and other chemical toxins). You can also sub in salsa if you have that on hand
- 1 pint organic grape or cherry tomatoes, whole (or jar of diced or whole tomatoes for a pantry option)
- In a crockpot layer the chicken, onions, peppers, black beans, green chilis and enchilada sauce and stir to combine
- Add the tomatoes whole on top of the dish
- Set the crockpot to 8 hours on low (the preferred method for the best dish) or 4 hours on high
- Serve warm with sour cream, cheese and sliced, fresh avocado
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