I bought this book a few weeks ago, apparently this girl was a regular ol‘ blogger like you & I except she decided to post about using her slow-cooker every day for a year! From what I’ve heard this landed her on Rachel Ray and that led to publishing her own slow-cooker cookbook.
Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
Btw, this is an Amazon Associates link, if you want to purchase the book and do so through this link I get a 4% kickback. Lots of bloggers participate in this program but I’m not sure how many disclose it. Recently someone mentioned to me that she hated when people didn’t mention their kickback with their links. I felt SO guilty because I’ve never thought it was a big deal to mention it but I’ll be sure to give a note from now on when I use amazon links! “A” for honesty right?
Btw, this is an Amazon Associates link, if you want to purchase the book and do so through this link I get a 4% kickback. Lots of bloggers participate in this program but I’m not sure how many disclose it. Recently someone mentioned to me that she hated when people didn’t mention their kickback with their links. I felt SO guilty because I’ve never thought it was a big deal to mention it but I’ll be sure to give a note from now on when I use amazon links! “A” for honesty right?
Ok, back to the recipe…
You guys know I LOVE me a good crockpot recipe so this week I’m going to use her book and a few other recipes I’ve been hoarding to use my crockpot every day until Friday.
1st up, a recipe from a friend, Enchilada Casserole. I made a few adjustments and I gotta say, it was pretty darn good.
You’ll need:
1 large onion, chopped
24 oz or so of green enchilada sauce (verde)
1 bag of Tyson’s frozen, cooked & cubed chicken breasts (I needed to keep it simple today, that kind of Monday)
1 bag mexican shredded cheese
soft tortillas (corn or flour)
sour cream
On low for 4 hours or high for 2 hours cook frozen chicken, enchilada sauce & onions in your slow cooker
2 hours before it’s ready you’re going to add your layers. On top of the mixture lay 4″ strips of the tortillas until covered, top that with shredded cheese then more tortilla strips and one more layer of cheese. 30 min before serving add a smooth top layer of sour cream.
Cut into the layers and serve over your choice of rice. I made yellow rice and went really well together.
No pics but trust me, it was GOOD!
I LOOOOVE her! I followed her all last year and it was great! So inventive! You will NOT regret buying the cookbook.
Sounds yummy. I may have to try this.
I just saw this cook book on another blog and was going to order it!
I made this last night and my family loved it! thanks for the recipe!
I started reading your blog yesterday around 6:00 a.m. Hubby and I were discussing what to make for dinner. He typcially makes all of our meals. I told him, I'd try this recipe. We dumped everything into the crock pot in less than five minutes. I LOVE the fact that you put the chicken in frozen; the recipe could not be easier. This one is a keeper. The meal was delishious. We served it with rice, cheese, and sour cream. We substituted the can of verde for diced tomatoes, and added a can of mild chiles.