After many reader comments, I’ve decided to use my slow cooker this summer. I’ve never done this before as I’ve always thought of a slow cooker as being a fall and winter apparatus. But apparently, many of you use them year round and avoid that hot stove/oven thing during the hot summer months. This is very wise. So with that in mind, I made this recipe for dinner the other night. When it was done, Mini Chef, my husband and I went to the park and had a picnic. It was marvelous on such a beautiful, sunshine-filled day. Unfortunately, the container I used to transport this in leaked all over the bottom of the box I had packed everything in, which in turn, leaked onto the floor of my car. So I spent the remainder of the evening scrubbing my car floor upon our return. But hey, it was worth it to picnic in the park with my little man. Must do that again soon. Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-southwestern-2-bean-chicken/#ixzz2nrQblrrr © The Gracious Pantry. All rights reserved.
Category: Soups, Stews and Chili
Cuisine: not set
4 raw boneless skinless chicken breasts (about 8 oz. eac
1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home
1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home
1 (28 ounce) can diced tomatoes in juice low sodium is best
1 pound frozen and thawed organic corn (organic to avoid G
1 (12 ounce) jar of your favorite salsa no sugar added
This was outstanding. I added my own spices to it to give it more flavor.
Jhamm77
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