What’s For Dinner Wednesday – Mexican(ish) Crock Pot

What’s For Dinner Wednesdays aren’t fancy recipes… they’re actually not recipes at all.  They are easy-to-make-from-your-head family meals that you can put together on a weeknight in a flash.  Because around here, there’s no time to follow a recipe on a Wednesday night…that’s weekend business.

Mexican(ish) Crock Pot

So, today is the first day of second grade for my eldest.  Oh, and she has dance class tonight.  So, it’s a throw whatever I can find in the crock pot kinda day.  Here’s what I did… you can adjust this to whatever you have in the house.

  1.  Put chicken breasts (or whatever meat you have) in the bottom of the crock pot and season with salt and pepper.  IMG_5588
  2.  Add any ingredients you have that go well in Mexican-type dishes.  I added some frozen corn, a can of black beans, a diced onion, some minced garlic and some chopped up tomatoes I had in the fridge.  You could also add canned tomatoes, canned green chilies or anything else that sounds good to you.
  3. I threw in all the Mexican-y spices I could find in my pantry.  Here’s what goes well in Mexican dishes:  cumin, chili powder, oregano, garlic powder (if you don’t have fresh garlic), onion powder (if you don’t have an actual onion) and paprika.
  4. I cooked it on high for 4-5 hours because I didn’t get started until lunchtime.  Put it on low if you get going earlier than I did.
  5. Thirty minutes before dinner, cook up some rice and add some cream cheese to the crock pot.  IMG_5591
  6. Once the cream cheese is melted, stir it in and season with salt and pepper to taste.  Serve over rice.

What’s your favorite throw-everything-in-the-crock-pot meal?

Submit a Comment

Your email address will not be published. Required fields are marked *