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I’m Bringing Crock Pots Back

Here’s an ode to the crock pot and a delicious chicken recipe.

The Crock Pot, aka slow cooker, seems like one of those cooking units that have an other worldly feel to them.

‘Half the time I don’t know where it’s at.
Those slow cooked meals are coming back.
Just when I start to think it never got unpacked,
I find it down in the basement.’

oval slow cooker or crock pot

Our Trusted Crock Pot

Thoughts of a cooking device that gets taken out once in a blue moon because I actually had the fore thought to prepare a meal 8 hours in advance seems distant and remote. Maybe we, as a society, have evolved into fast food and immediate gratification to make the slow cooker seem antiquated. To get a quality slow cooker for yourself on a budget visit now.

If you’re one to want to plan things in advance then the Crock Pot is just the right thing you need.

Putting the contents together and being able to walk away from it without another thought almost seems too good to be true. We have a crock pot chicken recipe that will not only tempt your taste buds but make you want to bring this cooking pot out more than once a year.

The following ingredients are needed to make our easy Crock Pot Fiesta Chicken:

  • 2 cans (15 1/4 oz. each) whole kernel corn, drained
  • 1 can (15 oz.) black beans, drained
  • 1 jar (16 oz.) chunky salsa, medium or hot
  • 3-4 boneless skinless chicken breasts (4 oz. each)
  • 1 cup shredded Cheddar cheese

Prep Instructions: Most store bought skinless boneless chicken breasts are ready to cook right out of the package. We never really take that at its word and look the chicken over. We remove the sinew and fat before it is actually ready to be cooked.

Easy crock pot recipe

Cut up the chicken

Easy crock pot recipe

Combine vegetables

Easy crock pot recipe

Add chicken to Crock Pot

Easy crock pot recipe

Add your favorite Salsa

cooking with slow cooker

Cover with Cheese ad set the Crock Pot

easy chicken crock pot meal

Serve and Enjoy!

First, combine corn, beans and 1/2 of the jar of salsa.

Top with the pieces of chicken and pour the remaining salsa over the top.

Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.

Add the cup of cheese and allow to cook for an additional five minutes.

Sprinkle with cheese right before serving.

Serve on a bed of rice or with corn chips for a lighter meal.

Give this easy to make and super delicious Chicken Crock Pot meal a try.

Let us know what you think of our Crock Pot Fiesta Chicken. Leave  your comments below.

12 Responses to I’m Bringing Crock Pots Back

  • LMFAO! I used to listen to that song all the time and I recognized it right away. You guys are hilarious. Is that some kind of Minnesota humor?

    • It’s my own dumb-ass sense of humor. Silke was rolling her eyes when I sang it to her. Justin Timberlake rocks LOL!

      We hope you’ll stop by again soon,
      Nick and Silke

  • Hello, just wanted to mention, I loved this article. It was practical. Keep on posting!

  • Are you seriously going to sing “I’m bringing sexy back” whenever you see the crock pot now?

    • Hey! A lot of people sing while they are cooking.

    • Beef StewINGREDIENTS:10 small new potatoes, hvaeld, unpeeled12 small whole white onions, peeled, fresh or frozen, thawed30 baby carrots, 8 ounces1 red or green bell pepper, seeded, cut into 1-inch pieces1 1/2 pounds beef stew meat, cut into 1-inch cubes2 cups beef broth1/2 teaspoon dried leaf oregano1/4 teaspoon paprika1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes1 tablespoon Worcestershire sauce1/2 teaspoon salt1/8 teaspoon pepper3 tablespoons cornstarch3 tablespoons cold waterPREPARATION:Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally. ~*-*~

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  • Customize as you wish Slow Cooker Beef Stew 2 pounds beef stew meat, cut into 1 inch cubes1/4 cup all-purpose flour1/2 tepoaosn salt1/2 tepoaosn ground black pepper1 clove garlic, minced1 bay leaf1 tepoaosn paprika1 tepoaosn Worcestershire sauce1 onion, chopped1 1/2 cups beef broth3 potatoes, diced4 carrots, sliced1 stalk celery, chopped Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won’t change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Saute9 coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to saute9 and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson’s Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and bd cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick’s Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.

  • Good stuff! Nothing like throwing something together and coming back to it later already waiting for you!


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