This week, Crock-Pot Monday came on Tuesday instead (these things happen sometimes) – a welcome change of pace! Someone is having a Big Birthday in a few days – for the record, that someone’s name rhymes with GiGi – and as a result, we have already begun to kick off the festivities with style and flair. So last night, we enjoyed a quick bite of soup before dashing off to try out a new watering hole with a couple of friends.
This recipe came from one of my longest-tenured cookbooks, Better Homes and Gardens’ Crockery Cookbook (which my dear friend Stuart always calls the “Crockery Cookery”). I know I’ve mentioned this cookbook before, but I have to give it another plug now: It is by far one of my most-used and best-loved cookbooks, despite it not being an especially vegetarian-centric tome. If you’ve been around here for any length of time you know that it’s quite easy to veggie-cize nearly any recipe, and the meals within the Crockery Cookbook are no different!
As with most of the recipes in this cookbook, this couldn’t be easier to make. Simply add chik’n strips, a can of Mexicorn, a can of cream of potato soup, a can of diced green chilies, a packet of taco seasoning, and a carton of veggie broth to your slow cooker (the recipe also calls for fresh cilantro, but who has that this time of year?) and let it roll, cooking it all day long. When you’re nearly ready to eat, add about 8 ounces of sour cream along with about 8 ounces of pepper-jack cheese cubes (the recipe called for something more along the lines of Velveeta, but I elected to give it some extra pizzazz), stir everything together nicely, and heat through until the cheese has melted.
We served our helpings in our favorite wintertime snowman bowls with tortilla chips on the side for dipping. And after polishing off two bowls apiece, we still had plenty for LeeLee’s lunch today. A fantastic meal, indeed!
:)