Go ahead, take a moment and smell that air outside. Especially at night.
When the world has settled,
your day has calmed,
and all responsibility has dimmed.
I’m not sure what it is about this crisp, Autumn air. Why my mind and body react the way they do when I smell it. I remember smelling that crisp air growing up. You could catch me at any given age, on any given night with my nose pressed against the screen of my cracked-open window.
Embracing the changing seasons and all its glory. Fall. We all know my fascination. Obsession. The magical – all too crisp air.
This dish is perfect for such a night. All day long the crock pot was doing the cooking as I was doing the working. I spent just about 4 minutes preparing the crock pot in the morning and when the kids and I walked into the house at the end of the day we were enveloped with the most tasty smells. Even my youngest was like “Mom! Do you smell that delicious smell!?”
My good friend had inquired if I had any good crock pot recipes up my sleeve and so I decided to do some experimenting. This my friends, was a successful experiment. Now I am all about using fresh, local, organic foods but seriously – if none are available…look harder!
No, just use frozen organic corn if you don’t want to use fresh. Make it as easy as you want. All I gotta say is please, please don’t tweak the measurements of the seasonings. The taste was perfection.
Do you live above 5000 feet elevation? Check out an addition after the recipe.
Vegetarian? Supplement bell peppers, sliced onions, chayote, tomatillos instead.
Like red meat instead? Add a roast to the pot instead of chicken.
Add a fresh side salad consisting of some organic greens with crisp radishes, jicama, carrots and green onions and you have yourselves one heck of a well balanced – healthy meal.
Happy slow-cooking friends.
2 large chicken breasts
1 (16oz) jar salsa
1 (15 oz.) can black beans, drained/rinsed
2 corn on the cobs, corn removed
1 Tbsp chili powder
½ Tbsp cumin
2 cloves of garlic, minced
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
Trimmings: shredded cheddar cheese, chopped cilantro, chopped onions, sour cream, corn or flour tortillas
1. Add everything except the trimmings to the slow cooker along with ¼ cup of water. Stir well.
2. Turn slow cooker on low and cook 7-8 hours.
3. Near the end of the cooking time shred chicken or beef using two forks.
4. After 8 hours of cooking and utilizing the trimmings, build yourself a delicious tacos/burritos.
High Altitude Adjustment
- Add two cups of chicken stock at Step 1.
- Corn cobs/husks
- Cilantro trimmings
- Salsa jar/lid
- Bean can/lid
- Double recipe and freeze some for another time…