It got ridiculously cold this week in Wyoming. We’re way below our average temps for the end of October. We had two mornings this week when I woke up to -16 degrees F. SO COLD!!! That means it’s time for hot delicious crock pot meals. This is an easy one that I whipped together during my lunch break. The most labor for this dish is opening 4 cans and chopping a handful of veggies. It would also be great with chopped green chile in it, but I was feeling lazy so the red chile powder did the trick.
Place all these ingredients in the Crock-Pot:
2 cans fire-roasted tomatoes
2 cans black beans (drained and rinsed)
4 whole chicken breasts
1 chopped red bell pepper
1 med chopped zucchini
½ bag or more of frozen corn
1 quart container of chicken broth (check the label for gluten free)
1 TBSP red chile powder
1 tsp garlic powder
2 tsp salt and more to taste
Cook 4 hours on high or 8 hours on low. Then remove the chicken breasts and chop or shred.
Serve each bowl with:
½ a chopped avocado
A handful of crumbled tortilla chips
A healthy pinch of fresh cilantro
A squeeze of lime juice
Enjoy!!
The Food Desert 