So I told many of you on Addicted to Saving’s Facebook page that my crock pot broke. My crock pot was a wedding present and thus 10.5+ years old. I realized something was wrong with it when it cracked my zodiac countertop. (A nice 10 inch long crack, I should add.) So after I realized it cracked my countertop, I would place my crock pot on newspapers and cloth towels to prevent it from cracking my countertop anymore. Well – after doing this a couple of times, it started burning holes in my cloth towels. I decided it was time to toss it.
Thanks to free Amazon gift cards I got from Swag Bucks, I was able to order this Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker for about $3.50 out of pocket after using my gift cards. The slow cooker is awesome in that I can program it when to turn on, off, switch to warm and more. It even has a meat thermometer that I can use and it will adjust the slow cooker’s temperature based on the temp of the meat. Pretty cool. I’ve only used my slow cooker once thus far and it worked amazing. My chicken was so tender. Hubby was super impressed with my efforts (little does he know how easy my recipe was to make ;)) My only complaint is that I didn’t use the meat thermometer and consequently there was a little hole in the lid that was exposed. Well – I was going to lift the lid up and my arm happened to cover the little hole. End result? Pretty good burn. Today is day three of the burn and it is still tender. So – in an effort to disclose my thoughts honestly, below is a very poor quality picture of my burn this morning (day 3). So the lesson I’ve learned is if you have this crock pot and if you are not using your meat thermometer, do not put your hands or arm above the thermometer hole because you will quite possibly get burned. And, of course, keep this out of reach of your kiddos.
Now – back to the recipe!
Low Fat Mexican Fiesta Chicken
2 lb Chicken Breasts
1 Package Taco Seasoning
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1/4 cup Water
1 Can Diced Tomatoes (I used Rotel)
1 Can Whole Kernel Corn (drained)
1 Can Black Beans (drained and rinsed)
1 Cup Quick Cooking Brown Rice
1) Rinse chicken and place in slow cooker
2) Mix taco seasoning, EVOO, Apple Cider Vinegar and water.
3) Pour over chicken.
4) Cook on high for 3 1/2 hours (or low for 5 hours)
5) Shred chicken. Add Tomatoes, drained corn, drained beans and rice. stir.
6) Cook 30 minutes on low. (You may have to cook longer until the rice is tender.)
7) Serve on rice, on salad, in tacos, on chips, etc.