Fix-It and Forget-It Pink Cookbook (30 page)

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

1¾ cups chicken broth

1 cup chunky salsa

3 cloves garlic, minced

2 Tbsp. cumin

15½-oz. can small white beans, drained and rinsed

1 cup frozen corn

1 large onion, chopped

1. Heat oil in 10-inch skillet over medium to high heat. Add chicken and cook until it is well browned on all sides. Stir frequently to prevent sticking.
   
2. Mix broth, salsa, garlic, cumin, beans, corn, and onion in slow cooker. Add chicken. Stir well.
   
3. Cover. Cook 8-10 hours on Low or 4-5 hours on High.
   

Becky Harder

Monument, CO

4 chicken breast halves

2 15-oz. cans black beans, undrained

2 15-oz. cans Mexican stewed tomatoes,
or
Rotel tomatoes

1 cup salsa (mild, medium,
or
hot, whichever you prefer)

4-oz. can chopped green chilies

14½-oz. can tomato sauce

1. Combine all ingredients in large slow cooker.
   
2. Cover. Cook on Low 8 hours.
   
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
   

To serve, put a handful of
tortilla chips
in each individual soup bowl. Ladle soup over chips. Top with shredded
cheese
.

Janie Steele

Moore, OK

1 cup chopped onions

1 cup thinly sliced celery

2 garlic cloves, minced

1 Tbsp. oil

1½ lbs. boneless, skinless chicken breasts, cubed

32-oz. can chicken broth

1 pkg. country gravy mix

2 cups milk

16-oz. jar chunky salsa

32-oz. bag frozen hash brown potatoes

4½-oz. can chopped green chilies

8 oz. Velveeta cheese, cubed

1. Combine onions, celery, garlic, oil, chicken, and broth in 5-quart or larger slow cooker.
   
2. Cover. Cook on Low 2½ hours, until chicken is no longer pink.
   
3. In separate bowl, dissolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies, and cheese and combine well. Cook on Low 2-4 hours, or until potatoes are fully cooked.
   

Barbara Tenney

Delta, PA

1½ lbs. boneless, skinless chicken thighs

1 Tbsp. oil

10-oz. pkg. frozen okra

½ lb. smoked ham, cut into small chunks

1½ cups coarsely chopped onions

1½ cups coarsely chopped green peppers

2
or
3 10-oz. cans cannellini beans, drained

6 cups chicken broth

2 10-oz. cans diced tomatoes with green chilies

2 Tbsp. chopped fresh cilantro

1. Cut chicken into bite-sized pieces. Cook in oil in skillet until no longer pink.
   
2. Run hot water over okra until pieces separate easily.
   
3. Combine all ingredients but cilantro in slow cooker.
   
4. Cover. Cook on Low 6-8 hours. Stir in cilantro before serving.
   

Variations:

1. Stir in ½ cup long-grain, dry rice with rest of ingredients.

2. Add ¾ tsp. salt and ¼ tsp. pepper with other ingredients.

Barbara Sparks

Glen Burnie, MD

2-3 lbs. pork butt

17-oz. can white corn

14-oz. bottle ketchup

2 cups diced, cooked potatoes

10-oz. pkg. frozen peas

2 10¾-oz. cans tomato soup

hot sauce to taste

salt to taste

pepper to taste

1. Place pork in slow cooker.
   
2. Cover. Cook on Low 6-8 hours. Remove meat from bone and shred.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Bring to boil on High. Reduce heat to Low and simmer 30 minutes.
   

Joy Sutter

Iowa City, IA

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

2 potatoes, thinly sliced

10¾-oz. can tomato soup

16-oz. can stewed tomatoes

10-oz. pkg. frozen corn

10-oz. pkg. frozen lima beans

3 Tbsp. onion flakes

¼ tsp. salt

¹
/
₈
tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 2 hours. Reduce to Low and cook 2 hours.
   

Variation:

For more flavor, add 1,
or
2, bay leaves during cooking.

Joyce B. Suiter

Garysburg, NC

1 large onion, chopped

4 cups frozen, cubed, hash browns, thawed

4 cups chopped, cooked chicken,
or
2 20-oz. cans canned chicken

14½-oz. can diced tomatoes

15-oz. can tomato sauce

15¼-oz. can corn

15¼-oz. can lima beans, drained

2 cups chicken broth

½ tsp. salt

½ tsp. pepper

¼ tsp. Worcestershire sauce

¼ cup sugar

1. Combine all ingredients in large slow cooker.
   
2. Cover. Cook on High 7 hours.
   
3. Cool and freeze in 2-cup portions.
   
4. To use, empty 1 frozen portion into saucepan with small amount of liquid: tomato juice, V8 juice, or broth. Cook slowly until soup mixture thaws. Stir frequently, adding more liquid until of desired consistency.