Welcome to Slow Cooking Thursday on Workerette.com! I'm so glad I took the time to start participating in this fun program a few months ago. Whether you're a Workerette juggling a job outside the home, an at-home mom, a work-at-home mom or all of the above *yikes!*, you've probably wondered if a slow cooker would be useful for you. I'm personally learning that the answer is a resounding YES! Even if you aren't a mom (or perhaps, are a gramma or great-gramma), planning ahead can only be a good thing. It makes the budget a little less likely to break, the days a little more efficient, and with recipes like the ones these ladies are sharing, it can make dinner healthier and/or tastier!
Here's my contribution to Slow Cooking Thursday this week: Green Chile Risotto with Chicken. This one sounds spicy and easy. Let me know what you think of it!
(Be aware this recipe contains alcohol; you may want to check for substitutes or leave it out depending on your dietary needs.)
What You Need:
- 2 - 14 oz cans of reduced-sodium chicken broth
- 2 C converted long-grain rice
- 1 - 10.75 oz condensed creamy chicken verde soup
- 1 C frozen chopped onion
- 1 - 4 oz can diced green chile peppers
- 1/4 C silver tequila
- 2 T chopped pimiento
- 2 - 6 oz packages of grilled chicken strips, chopped
- shredded pepper Jack cheese
- finely chopped fresh cilantro (optional)
What To Do:
- Stir together chicken broth, rice, soup, onion, chile peppers, tequila and pimiento in a 5-quart slow cooker.
- Cover and cook on high for 2 hours.
- Stir in chicken and 1/2 C of the pepper Jack cheese. Serve topped with cilantro (if using) and additional cheese to taste.
Want more tasty recipes? Go visit Sandra at Diary of a SAHM and check out the other participants' blog entries for this week too!
Comment Preview