You say potato, I say potahto, you say creek and I say crick, you say slow cooker and I get my knickers in a knot and inform you firmly, yet politely, that it's called a CROCK POT. This little gem was a wedding gift almost 32 years ago. Do I leave it alone, unattended? Definitely not. Do I hate that it doesn't have a removable liner? Absolutely. Am I attached to it? Like Linus to his blanket. Like Paula Deen to her butter. Paris has her crack pipe and I have my CROCK POT. Here it is in all its antique splendor. The lid has been broken for years so I have a makeshift lid I now use and I believe it came from my mother's kitchen so it's even older than the CROCK POT. All is well in Mag's kitchen. (But check the photo closely...HEE!)
This recipe was actually inspired by a recipe my daughter-in-law printed out for me to make while I was in Ohio last week babysitting for Gavin. It's perfect for throwing together in the morning before work and welcomes you back home later in the day with the most fantastic smell. I've changed it up a bit because that's what I do, but in her original recipe the ingredients were all thrown together in the CROCK POT without sauteing the vegetables first. Feel free to go that route if you're in a rush. I doubt that there's going to be much difference in the end result. Just know that the end result was absolutely delicious and my son Wes claimed it to be one of his favorite recipes, thus enabling me to add a new category to my sidebar entitled "Wesipes." (Jason, that one's for you.)
Chicken And Wild Rice Soup (adapted from Heather)
1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced (how hot do you like it?)
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken (breasts, thighs, or a combination. I put them in frozen)
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice (Heather used one can of white beans instead)
1 1/2 cup chicken stock (only use one cup if you're using the beans instead of the wild rice)
1 TBSP cornstarch
2 TBSP milk or water
Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.
Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours (totally flexible here.) Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.
This was delicious served with cheddar cheese, sour cream and either crumbled Fritos or tortilla chips as garnish.
Provolone Scones with Cherry Tomato Butter.
1 hour ago