Crockpot Fiesta!

Hello folks, and welcome back to the All Things Southern kitchen. I’m going to show you how to make my Crockpot Fiesta. It’s a great make ahead meal.

“Crockpot Fiesta”

1 tablespoon extra virgin olive oil

Two tablespoons butter

1 onion, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon Tony Chachere’s Cajun seasoning (of a good season-all)

1 teaspoon cayenne pepper

1 cup chicken broth, 1 pound chicken breasts

1 (15 ounce) can diced tomatoes

1 (15 ounce) can black beans

1 cup frozen corn, 1 teaspoon hot sauce

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Cilantro and green onions to top

I’ve sautéed a diced onion in my skillet with a tablespoon of olive oil and two tablespoons of butter. Now, we’re going to stir in three cloves of minced garlic and let it cook about two minutes— tops. We want the flavor, folks, but burned garlic is bad, really bad. Afterwards we’ll transfer the onions and garlic to our crockpot. Then we’ll take a pound of boneless chicken breasts, season them really well with Tony Chachere’s, splash ‘em with a little Worcestershire sauce and let them brown for about three minutes on both sides before adding them to the crockpot, too.

Next, we’ll take a cup of chicken broth and deglaze our skillet before adding the drippings to our crockpot. So, here’s the deal. You can put the onions and chicken breasts directly into your crockpot if you need to save a step, but I say it’s worth the extra flavor we’re creating here. Besides, your chicken won’t look all white and pasty.

We’re almost there. We’ll add a can of diced tomatoes, a can of black beans, a cup of frozen corn—kernels, not creamed, and our remaining seasonings. That would be cumin, cayenne, and salt and pepper. We’ll cook for 6-8 hours. Then we’ll remove the chicken, shred it and return it the crockpot. Serve over hot fluffy rice, and top with chopped cilantro and green onions! Enjoy my Crockpot Fiesta, folks. It’s good eating from the All Things Southern kitchen to yours!