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I love when this coupon becomes available, because I use it to make this recipe. Always good to have around the holidays, yum!
ETA: 2/5-I’m eating this right now, yum, made it with some leftover chicken from last night. I actually cooked an extra breast or two (on sale at Acme!) so that I’d have some to shred.
Yum! One of my favorites!
Welcome to another weekly Slow Cooker Sunday Blog Hop! Every week, I post one of my favorite slow cooker recipes and invite other bloggers to share theirs as well.
This week, I’m making Jambalaya! This is a favorite of mine, and I’ve modified it a bit from the original recipe. True Jambalaya connoisseurs would probably snicker at this recipe but that’s ok. I live near Philly……..no where even close to New Orleans and I don’t claim to be a Jambalaya expert. All I know is that this dish is spicy, tasty, high in fiber and my family likes it.
Ingredients:
1 lb package of sausage, I usually use kielbasa or smoked sausage, Hatfield brand. Slice it into half-dollar sized slices and fry off the grease and drain.
1 lb package of chicken breasts, diced
1 big can of diced tomatoes, not drained
1 big can of black beans, drained
3T of McCormick Cajun seasoning, comes in a shaker-type container.
Put all of that in your slow cooker and mix well. Cook on low 4-5 hours, high 2-3. Check on it periodically, and if it’s looking dry, add in a bit of chicken broth—about a 1/3 to ½ cup at a time. Depending on how much liquid is in with your tomatoes or beans or how dry the chicken/sausage can be, I find that sometimes I do have to add liquid. But you don’t want too much or it’s too soupy.
When it’s finished, stir in as little or as much cooked rice as you want. I usually take one of the Birds Eye frozen brown rice packages, microwave it, then stir it in.
I don’t have a nutritional analysis for this—but the chicken, sausage and black bean are all high in protein, black beans and brown rice high in fiber. Trade off of course is that your sausage may be high in fat and sodium. If that’s a concern for you, choose your sausage ingredient accordingly—like turkey or soy or something.
Bloggers-link up your favorite slow cooker recipe.
My husband came home yesterday & said “Stock up on peanut butter, prices are about to double.” I reminded him that we already have a half-dozen jars in our stockpile, but that I would look into more. I love when my husband appreciates my efforts!
What I don’t love is rising peanut butter prices. Supply & demand……….weather conditions have caused decreased supply, economic conditions (more people eating PB&J because it’s what they can afford) have caused increased demand, and you have sharply rising PB prices.
Edited, 10/25: Chicago Tribune Article. Prices are set to soar on 10/31.
If you were lucky enough to get the $0.75/1s for Skippy, it’s $1.50 through tomorrow at Superfresh. Check your other A&P/Pathmark chain store for the same deal. That coupon and offer expired.
My coupon group was just lamenting that we can no longer find free peanut butter deals. I think those days are over for a while. I think I am adjusting my stockpile price to $1-$1.50 a jar. It previously was $1 or less and I would stock up. And of course my 2-year-old has chosen this moment in time to request PB&Js for every meal, every day. He’s refusing to eat anything else. I’m down to just a few jars and getting anxious about it!
I think that I am going to have to start thinking about peanut butter in terms of how much per ounce, like how I do the math and figure out how much I’m paying per diaper or wipe or papertowel. Comparing Amazon prices, it looks like this is the best deal right now, per ounce. Of course if you do “subscribe & save” you will save more money.
In the meantime, if you find a peanut butter deal, let me know and I’ll post it.
Yes, I’m joining in on all the Slow Cooker frenzy going on online. Welcome to the “Slow Cooker Sunday” blog hop. Bloggers and food enthusiasts everywhere are encouraged to join this Blog Hop to find and use new recipes for your Slow Cooker.
I am excited about this week’s meal, because for us it’s supposed to only be in the 50s on Sunday. Crisp autumn weather and a hearty meal in your slow cooker–what could be better?
Here’s how it will work–every Thursday or Friday, I’ll make a post and publish it. For those two days, I’ll just promote it amongst bloggers, although anyone will be able to view it. Saturday and Sunday I’ll promote it publicly so that all of our readers can see the recipes. Your recipe does not have to be new or original, it can be an older post. There are just a few rules. One, please make sure that any content you include is family and workplace friendly. Second, what makes a blog hop successful is traffic–so link up, but make sure you check out the other links. Lastly, please as a courtesy, use one of my methods-Facebook, Twitter, Google Friend Connect or Blog Frog as a way to follow me as your hostess. Thanks for looking and please join us! Please note, if you’ve never commented on my blog before, it has to be approved. It’s just a one-time thing, but it will appear shortly. If you miss the deadline for joining us this week, join us next week.
My recipe for the week is black bean chicken chili. This is a recipe that I actually got out of one of those slow cooker recipe booklets that you buy near the registers at the grocery store. I’ve just modified it a bit as I’ve been using it for years. It’s very good, reheats and keeps well and is low fat, high fiber & protein.
Slow Cooker White Chicken Chili with Black Beans
1 1/2-2 lbs of diced chicken
1 can of hominy, drained
1 big can of black beans, drained
1 small can of Cream of Chicken soup
1 packet of low-sodium taco seasoning
Mix all together in your slow cooker and cook on low for 4-5 hours. NOTE: When you first mix it together, it’s going to appear very dry and you’re going to think you don’t possibly have enough liquid in there to make a chili. You do, this changes as it cooks. I’ve made the mistake of adding some broth and then it’s too thin when it’s done–I prefer a thicker chili. If you really feel the need to add some broth or water, make sure it’s no more than 1/4 or 1/2 cup, or it will be too thin when it’s done.
I top with either diced jalapenos, salsa, sour cream or cheddar. Sometimes I serve with tortilla chips.
