Cooking Inaction

I have not been cooking much at all these days.  Combination of busy, eating out, being fed by others, and a broken dishwasher.  I have had big plans to get some stuff preserved for the winter, but always fall short on time.  Though I did manage to grab a dozen ears of the last crop of Mirai corn at the farmer’s market.  I cut the kernels off and froze, got two large bags.  By the way, cutting the kernels off using a bundt pan ROCKS!  This weekend I hope to get the rest of the tomatoes in the garden, green and red,made into sauce and canned.

Luckily I am surrounded by great cooks, my sister for one.  After our race on Sunday we came home to the aromas of this green chili chicken.  She threw it together and got the slow cooker going about 4:30 am before we left for the run.  It is perfect on a cool day, warms your belly, actually it had my brother-in-law sweating.  Adjust the heat to taste, adjust ingredient amounts too to fit your Crock-pot.

Green Chili Chicken

3 lbs boneless chicken breast, chopped
1 large onion, chopped
3 jalapenos, sliced
3 small cans green chilies
1 large can pinto beans
1 can corn
1 t. cinnamon
1/4 cup cilantro, chopped
1 – 2T. chili powder
salt and pepper

Place all ingredients in Crock-Pot and mix.  Cook on low 6-8 hours.  Served topped with shredded cheese, sour cream, and corn bread.


This entry was posted in Recipes.


  1. April@The 21st Century Housewife says:

    I love the flavors you have used in this chili chicken. It's a perfect warming autumn dish!

  2. Jacky Hackett says:

    It is a perfect autumn dish, being a crock pot meal is an extra added bonus. I need to get back to my once a week crock pot meal routine now that the weather has cooled.

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