When I made crockpot shredded chicken a couple of weeks ago I made a crockpot casserole with the remaining vegetables and juices. It was the easiest meal ever! After simmering for hours, the juices were full of flavor and I simply had to decided whether to add rice or pasta to the dish. Rice won out. I called it an enchilada casserole since it had similar flavorings and ingredients. Continue reading
This summer we’ve bought and eaten so much sweet corn and it isn’t even in season yet Up North. Our corn fields are full but the ears aren’t fully ripened. So there’s that to look forward to, of course, but we’ll continue to enjoy corn from other areas of the country in the meantime. With the last 8 ears we bought at the grocery store I wanted to try this charred corn and zucchini salad.
I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.