Chicken and Broccoli in the Slow Cooker

I’ve not had an opportunity to do much cooking this week, even though my cadet is home.  He has been busy seeing friends, sleeping, working for the hubs, sleeping, seeing friends…I think you get the idea.  He’s been home, but not really home!

Anyway, my niece over at My Blessed Life shared this recipe today.  I’ve made a very similar recipe without using a crock pot, and my family loved it, so I know you all will enjoy this one!  Set it up in the morning, and forget about it until it is nearly dinner time!  You can’t beat the slow cooker for easy meals!


Slow Cooker Enchiladas

We had a busy weekend here at our house.  Barbi came home for the weekend, and my Citadel Knob came home for Spring Break…so I had all 4 of my kidlets home for one final weekend before my son Russ heads out for USAF Basic Military Training.  If all goes according to schedule, it could be Thanksgiving before all of us are together here again.  That is such a long time to think about for this mama!

Tonight’s recipe came from a cookbook that is slow cooker recipes only.  I’ve had this cookbook for several years and have randomly perused it before, but just never tried any of the recipes until tonight.  I found that I had almost all of the necessary ingredients on hand, and what I didn’t have could easily be substituted.  Knowing that I had to be away for several hours this afternoon, I wanted a simple recipe that could cook while I was gone.

This recipe is made with ground beef, but shredded chicken or turkey would be great to use instead.    Serve with a dollop of sour cream on top and a crispy green salad on the side!

1 lb. ground beef

1 c. chopped onions

1/2 c. chopped green peppers

16-oz can red kidney beans, rinsed and drained

15-oz can black beans, rinsed and drained

10-oz can diced tomatoes with green chilies, undrained

1/3 c. water

1-1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. pepper

1 c. shredded sharp cheddar cheese

1 c. shredded Monterey Jack or pepper Jack cheese

5-6 flour tortillas, 6-7 inches in diameter

Cook beef onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.

Add next 8 ingredients, stir, and bring to a boil. Reduce heat; cover; and simmer about 10 minutes.

Combine cheeses.

In slow cooker, layer about 3/4 c. meat mixture; one tortilla, and about 1/3 c. cheese. Repeat layers until all ingredients are used, ending with cheese.

Cover and cook on low for 5-6 hours or until heated through.

Use a knife to cut into wedges like a pie…6-8 pieces.  Gently lift each piece out onto plates; put spoonful of sour cream or guacamole on top.