I’ve admitted before that I don’t use my slow cooker much. It’s supposed to be an appliance that allows for a relatively low maintenance meal, but I find that many of the recipes that I’m drawn to require you to cook the meat before placing it along with the rest of the ingredients in the cooker. I just don’t find that to be much of a help at all. Most of our mornings are really rushed. So when I found this recipe for Chicken Enchilada Soup that called for just throwing the chicken breasts in and shredding them later, I was all for it. I bookmarked the recipe for a future date.
A few Saturdays ago I ran my 5th half marathon for 2014. Yeah, my husband said the same thing. I like to reward myself with — well food. I’m always thinking about what I can cook or eat next. When I got up at 4:45 to prepare for the race, I instantly started thinking about the day. Run a half marathon, help Matt change out the hot water heater……then I stopped. There was no telling what that second thing would bring, so dinner had to be pretty hands off. I remembered the Chicken Enchilada Soup recipe and got the slow cooker out. I placed the ingredients in — AND my chicken breasts were even frozen!
It’s not that I wasn’t excited about the soup. I don’t cook anything that I don’t want to eat…..but if I’m being honest, I was way more excited about these Twix Brownies. And as much as I’d like to rave about them, I really can’t. They were just so so. But the soup, it was the star of the show! One note about the recipe. The instructions call for cumin but it is not in the list of ingredients. I added a generous 1/2 teaspoon of cumin when I put all the other ingredients in. Good call. I’d totally make this one again — the soup. Not the brownies.