For some reason I never think of using my slow cooker during the summer. I think when it comes to summertime cooking, we focus mostly on grilling. As much as I love grilling, with the way our schedules have been, it hasn’t been the most convenient to grill our meals. Most of the time M’s not home for dinner, and lately I haven’t been feeling up to cooking a full meal for just myself.
The other weekend I was trying to think of what I could make that would be multiple meals for M and I to grab and take to work for lunch/dinner. That’s when I pulled out the slow cooker from storage and went to work. What I came up with was a delicious Mexican soup jam-packed with veggies and protein.
Easy Slow Cooker Soup
3 thawed boneless, skinless chicken breasts
2 cans diced tomatoes with chili peppers
1 can reduced sodium black beans (drained and rinsed)
1/2 green bell pepper, chopped
1 package frozen corn
Chicken broth (I didn’t measure, I just poured until most of the ingredients were covered)
Chopped onion, onion powder, cumin, chili powder, black better to taste
- Spray the inside of your slow cooker with cooking spray to prevent sticking and making cleaning easier
- Place 3 thawed boneless, skinless chicken breasts into the slow cooker.
- Dump the diced tomatoes, black beans, green bell pepper, and frozen corn on top of the chicken. Pour the chicken broth until most ingredients are covered (maybe 2 cups). Season as needed.
- Cook on high for 4-5 hours. After four hours, remove the chicken breasts and shred with forks, then place back in the slow cooker, stir to mix seasoning, veggies, and chicken.
I was able to ladle the soup into 6 different single serve, reusable containers to make it easy for us to grab and go. I also made some corn muffins to eat alongside and added a little bit of shredded cheese on top when I had some at home. It’s lighter than a chili, so just about perfect for a sumer soup.
Your turn: What’s your favorite summertime slow cooker recipe?