Although I use my crock pot frequently in the winter, I have found it is very useful in summer also.

   Busy with a large garden, I depend on being able to put dinner on the table in a hurry and crock pots are a great hands-off solution to cooking while I am absorbed in other chores.  After I have loaded the crock pot, I put it on my screened porch to cook. This keeps any extra heat out of my house and the screen protects it from any varmits that might be attracted by the fragrance of the cooking food. (Probably they wouldn’t bother the pot due to the heat if you don’t have a screened porch.)  
Whenever I cook in a crock pot I make sure to place all the vegetables on the bottom and the meat on top of them so as not to overcook the meat.  So put a pot on in late morning and by dinnertime you will have an easy and tasty meal. And, although this recipe calls for chicken, I think a small pork roast would work well for a change.

4 large boneless, skinless chicken breasts
2 large onions , chopped
2 bell peppers, seeded and chopped
3 -4 cloves of garlic, minced
1 cup chicken stock
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. paprika
1/2 tsp each salt and pepper
Tortillas or Taco Shells of your choice
Lettuce, Tomato, Onion, Sour Cream and Salsa or your favorite condiments

Place the chopped veggies in the crock pot and lay the chicken breasts on top.  Add stock and all spices.   Cook on low for 5-6 hours - check for tenderness after 5 hours.  When done, cool meat and shred chicken.  Place on platter and ladle out the veggies and some of the juice with a spoon.  Heat tortillas or, if you prefer, use taco shells. Set the table with the condiments available and enjoy an easy meal.

Dunham's Sports

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