I try not to play favorites. I really do. BUT it’s hard not to favor the spicy tender chicken with zucchini, summer squash, and sweet corn. No matter if I crank up the heat by adding 2 jalapenos or tone it down by omitting that awesome little green pepper, it’s a fav!
When I think of slow cooker, I usually think ‘I need to get that baby prepared and cookin’ first thing in the morning or it won’t be done by dinnertime.’ Right? That’s the benefit and disadvantage of slow cookers.
Well, good news to my fellow dinner-making procrastinators! You only need this to cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW. Any longer and your zucchini will go from crispy-tender to yucky-mush. Remember how we said au revoir to miserable, overcooked asparagus? Let’s give our zucchini the same fighting chance! Yes… I know how ridiculous I am.
Whenever my large family (I’m the youngest of 7) gets together, they can’t resist teasing me. Usually it has to do with healthy eating. My brother will sympathetically put a hand on my husband’s shoulder and ask if he needs a pizza. They chuckle as my ‘deprived’ 3 year old daughter spits out Root Beer because she doesn’t like the ‘sparkley’ drink. Oh, they like to mock. BUT guess who they want bringing the main dish when it’s potluck time? This girl! This Chicken Fiesta Soup or my Classic Spaghetti or my Baked Burritos are among the most requested. AND they’re health punked each and every time.
To be fair, my sisters and sister-in-laws are pretty healthy eaters and big fans of my recipes. And when I say big fans, I mean most likely my only fans.
If you’re not a spicy fan, don’t worry. I give you an options on how to cool it down. You’ll still LOVE it. Promise.
Oh, I haven’t even shared one of my favorite parts! I’m obsessed with crunching some Food Should Taste Good Multigrain Chips generously over my chicken fiesta soup. I couldn’t love their brand more if I tried. They have fantastic ingredients, gluten-free, non-GMO, and a million different flavors! Again, I won’t lead you astray. I only recommend products that I literally have in my pantry…. well, does an empty bag on my kitchen counter count? Seriously, who keeps eating them all? Hehehe.
Now go and enjoy!
- 4 skinless chicken breasts, baked and shredded or cut into thin strips
- 1 can (28 oz) mild red enchilada sauce (make sure you get mild!)
- 1 can (15 oz) organic diced tomatoes, drained
- 2 jalapenos, finely chopped (MILD - no jalapenos. MEDIUM - jalapenos with no seeds. HOT... REALLY HOT - both jalapenos with seeds.)
- 1/4 cup minced fresh cilantro
- 2 Tbs minced garlic
- 1 Tbs chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 small sweet or red onion, diced
- 2 yellow summer squash, diced
- 2 zucchini, diced
- 2 cups frozen organic sweet corn
- Heat oven to 400. Place chicken breast on baking sheets. Lightly coat with olive oil and evenly sprinkle with salt and pepper. If thawed, bake for 20 to 30 minutes. If frozen, bake for 25 to 35 minutes. Remove from oven and shredded or cut into thin chicken strips.
- Meanwhile in a large slow cooker, combine enchilada sauce, tomatoes, jalapenos, cilantro, garlic, chili powder, cumin, salt, and pepper. Stir well.
- Add onion, squash, zucchini, corn, and baked chicken. Stir well.
- Cook 2 to 3 hours on HIGH or 3 to 4 hours on LOW.