Right now I’m reviewing another great Gooseberry Patch cookbook called Slow-Cooker Christmas Favorites. (affiliate link) It’s pretty fabulous but I’ll wait until my giveaway to give you all the reasons why I love it.
But for now I’m going to be giving you an opportunity to check out a few recipes that I’ve tried from the book.
This first one was really good. It got thumbs up from the family.
Make-Ahead Chipotle Burritos
2 15-1/2 oz cans black beans, drained and rinsed
2 11-0z. cans corn, drained
20-oz. jar salsa (I used Tequila Lime Salsa)
1 canned chipotle pepper in adobo sauce, chopped
2 t. chili powder
2 t. ground cumin
2 t. dried oregano
1 T. salt
flour or corn tortillas
Garnish: sour cream, sliced avocado, shredded cheddar cheese
Divide chicken between 2 one-gallon plastic zipping freezer bags; set aside. In a large bowl, combine all ingredients except tortillas and garnish; divide between bags. Seal and flatten bags; freeze. To prepare, thaw one bag in refrigerator for 24 hours; place contents of bag in a slow cooker. Cover and cook on low setting for 8 hours, until chicken is very tender. Remove chicken and shred using 2 forks. Return chicken to slow cooker; stir to mix. Serve chicken mixture on tortillas, garnished as desired. Serves 6.
(I was in a rush this day so I didn’t freeze anything before hand and I cooked it on high for just 4 hours. I halved the recipe and put the ingredients into the crockpot and mixed it up. It turned out great. I used corn tortillas because we have to use gluten free stuff but we are probably going to use hard taco shells next time as the soft ones kinda fell apart. Flour tortillas would probably work really well too. And if you haven’t seen this trick to shredding chicken you’ll want to check it out. It’ll save you serious time and effort. Click HERE. )
Here’s what it looked like after I shredded the chicken and mixed it all together in the crockpot. YUM!