Slow cookers serve up warm meals for cold winter days
January marks both National Meat Month and National Soup Month. It’s also typically a month when people like to stay indoors. If you combine the two national celebrations in a slow cooker in the morning, you’ll have a hot and hearty meal waiting when you get home in the evening.
Slow cookers are countertop electrical cooking appliances used for simmering, which requires maintaining a low temperature. In honor of this month’s celebrations, we’re offering a couple of slow cooker soup options. One features chicken, and the other incorporates potatoes, both of which are produced in Virginia.
Crock Pot Santa Fe Chicken
14.4-ounce can fat-free chicken broth
15-ounce can black beans
8-ounce package frozen corn
14.4-ounce can diced tomatoes with green chilies
¼ cup chopped fresh cilantro
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste
1½ pounds boneless, skinless chicken breasts
hot, cooked rice (optional)
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne and salt in a slow cooker. Season chicken breasts with salt, and place chicken on top of the bean mixture. Cover, and cook on low for 10 hours or on high for 6 hours. Thirty minutes before serving, remove the chicken and shred. Return chicken to the slow cooker, and stir in. Serve over rice if desired.
Source: Cooking Virginia Style with Farm Bureau Women
Crock Pot Potato Chowder
8 cups diced potatoes
⅓ cup chopped onion
3 14½-ounce cans chicken broth
10¾-ounce can condensed cream of chicken soup
8-ounce package cream cheese, cubed and softened
½ pound bacon, cooked and crumbled
fresh chives, chopped
Combine potatoes, onion, broth and cream of chicken soup in a slow cooker. Cover, and cook on low 8-10 hours or until potatoes are tender. Blend in cream cheese. Serve topped with bacon and chives.
Source: Virginia Cooperative Extension