Salsa Crockpot Chicken

A yummy crockpot meal based on this recipe.




Start with some chicken breasts in the bottom of a greased crockpot.





The recipe calls for two jars of salsa, but we don't have salsa to spare, so I used diced tomatoes I had left over from another recipe.





I added some green chiles for a little spice factor.





Two cans of black beans...





and a can of corn.

Cover and cook on high for about six hours.  The recipe says to remove the chicken and shred with a fork.  I've never had to do that.  I just mash the chicken around with a wooden spoon, and it shreds itself.





Serve with tortilla chips and sour cream.

White Chicken Chili

This is kind of a cheater-cheater-pumpkin-eater recipe.





It starts with this seasoning packet (well, actually, two seasoning packets).  We buy a bunch of them at Wal-Mart.

Note to readers: I've tried to make this chili without the seasoning packets, and I've never been successful.  As soon as I discover the recipe, I'll post it here.

Add:

1 1/2 cans of chicken (19.5 oz total)
2 cans of northern white beans, drained
1 can corn, drained
1 can green chiles (4 oz)

Stir together and put in the crockpot.  Cook on low for 4-5 hours.

(If you use dried beans, cook them in the crock pot overnight first.)



Yummy and easy!  Makes enough for five servings.

Crockpot Honey Garlic Chicken

Alaska Airlines allows three checked bags when flying within the state of Alaska.  When flying from Anchorage, we always fill a few of those bags full of frozen meat.  This time Steve brought back some chicken thighs.  Perfect to try a new crockpot meal.



I removed the skin from the thighs, but I left the bones in.





I added a little garlic.  The doohickey was a gift from my mom.  It works wonderfully, although, it's a little hard to clean.

Soy sauce...

Dried basil...





Ketchup...





And honey.





Cook on low almost all day, and end up with yummy, barbecue-y chicken goodness