I’m ba-aaack!

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Sorry for the delay in returning to this humble little space, but I got jet lag from this trip like nobody’s business.  While I usually transition very well after long flights, I think the nature of my trip just left me exhausted when I came home.  You might have noticed that my only trip update was a little sparse, well, that’s because the trip was all business and I was working almost all the time.

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Literally.  So I’m not surprised that it’s taken me until now to get back into a natural rhythm.  Though that rhythm might be thrown off again because things will be getting a little busy for the next few weeks.

Why’s that, you ask?  Well, we sold our house yesterday!  It was on the market for all of 2 days.  But now we have to find a house to move into, so things may be a bit hectic for a while.

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Which is where meals like this come into play.  After a long day of work and house hunting, the last thing I want to do is come home and cook.  So meals that can be made on a Sunday and used throughout the week are my best friend right now.

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This slow cooker chicken and beans hash is flavorful and so versatile-throw it over rice, or into a tortilla for a quick burrito.  Or cook it up with some eggs-seriously the flexibility of this meal is amazing.

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And just so incredibly useful for the scatterbrain/ball of nerves I become in busy situations.

One Year Ago: Rosemary Roasted Nuts

Two Years Ago: Potato Chowder with Smoked Gouda

Slow Cooker Mexican Chicken and Beans

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: Makes 10-12 servings

Ingredients

  • One 14 oz jar diced tomatoes
  • 3½ cups water
  • 1 lb. chicken breast, cut into 4 pieces
  • 1 lb. dry pinto beans, rinsed
  • 3-4 Tbsp taco seasoning
  • 1 tsp oregano
  • salt to taste
  • chopped scallions

Instructions

  1. Place the pinto beans, tomatoes, and water in a slow cooker, and stir to combine. Place the chicken on top. Cover and cook on high for 4-5 hours or low for 7-8 hours.
  2. After about 3 hours, remove the lid and add in the taco seasoning. Stir to evenly coat the mixture and put the lid back on. Don’t uncover it again, until it’s done cooking.
  3. When the beans and chicken are cooked, gently shred the chicken and let the mixture sit for another 15-30 minutes. Stir in chopped scallions if desired. Serve over rice, pasta, eggs, wrapped in a tortilla or any other way you can imagine!
http://www.bashfulbao.com/2014/03/slow-cooker-mexican-chicken-beans/

Adapted from Pinch of Yum

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