There’s something reassuring about having dinner in the slow cooker on a busy day. It affords me the freedom to enjoy myself, even if it’s just getting things done at home. I think the whole family likes the smell of a home cooked meal. We can almost taste in the air, the flavors mingling together to form rich juices & tender meats. Somehow at the end of a more productive day, I feel a sense of accomplishment, & my reward is a simple yet delicious dinner – the result of planning ahead.
So with that being said, this recipe could not get any easier, but the flavor would have you believe otherwise!
Recipe by: Designs by Jeanne R
2 – 1/2 lbs. chicken breast
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can chopped tomatoes, undrained
1 – 1/2 teaspoon dried marjoram
1 teaspoon salt
fresh cracked pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 onion chopped
fresh lemon wedges
Place the chicken into the crock of a slow cooker. Next, empty all 3 cans of beans, plus the can of tomatoes into the pot, & cover with the lid. Select the low setting on the slow cooker, and cook for at least 6 hours, until the chicken is cooked & can be easily shredded. Remove the chicken onto a plate, & shred or cut it into bite sized pieces. Return the chicken back to the pot.
Mix in the seasonings, then taste and adjust as required. Either stir in the chopped onion, or serve it on the side, along with lemon wedges.
The lemon juice & chopped onion add just the right amount of freshness to this delicious dish.