Crockpot Chronicles Part 2

Back in October, I posted my first recipe to the revolutionary Crockpot Cooking. That week I was able to save a Sunday afternoon for chopping vegetables, and prepping for five crockpot meals. The first trial run with the Orange Chicken went over very well, and was definitely a crowd pleaser.

In this installment of Crockpot Cooking, I am featuring the recipe to Santa Fe Chicken. We've been seeing more of those hectic days around here lately, and I thought it would be a great time to introduce a new crockpot meal in case anyone is in the same busy boat as us.

The ingredients to this recipe were already chopped, portioned, and waiting in the freezer. The night before, take the bag from the freezer to the fridge to thaw out. When you're ready to put the meal in the crockpot, if it isn't completely thawed out, run it over cool water for a few minutes.

In the bag:

• 2 lbs boneless, skinless chicken breasts
• 1 red pepper, chopped
• 1/2 onion, chopped
• 1/2 tsp cumin
• 2 tbsp cilantro, optional
• 1/2 cup baby bella mushrooms, optional

To cook:
- Add contents of bag, plus 1 can of black beans, 1 can of corn, 1 medium jar of salsa to a crockpot. Cook on high 3-4 hours, or on low 6-8 hours. Serve over rice.

Although my fiance and I both enjoyed the Santa Fe Chicken, between the two recipes, our favorite so far has been the Orange Chicken.