When I left work on Tuesday, I sighed with relief knowing there were NO PLANS for the night ahead. No soccer, no book club, no parent-teacher conference, no hockey – just my status quo of working out and making dinner. I left work later than usual, but I squeezed it in and all was well in the world.
Wednesday when I left work, I wanted to sigh with relief knowing there was a second weeknight with nothing on the agenda…but, I knew I was coming down with a cold. I tested for COVID, but it was negative, and by that evening I was sitting on the couch with a box of tissue, completely miserable. It came on QUICK!
Thursday morning I woke up, Mark asked how I was feeling, and he bucked his head in surprise at my froggy, raspy voice and informed me that I should absolutely not go into work. It was a highly productive work from home day and was complete with a light afternoon workout and a shower hotter than I’d normally choose for myself. It helped a lot!
It was on to parent-teacher conferences, soccer in the rain and wind, and then book club. And by this morning, I was feeling better but not great. We canceled our date night plans and instead are going to snuggle in for an early night and perhaps have our first fire of the season. We turned the heat on yesterday – brrr!
I powered through today in the office and got completely ready for my 2 new dietitians who start on Monday! My efforts today will pay dividends next week when we’re in the final week of soccer and I’m not at work until as late as I have been this week! Besides, I’ll have a few carry-over recipes that never came to be this week!
A few weeks back, the soccer season was feeling a little daunting. Now? I’m a bit sad to see it go. That said, both girls are signed up for winter indoor soccer and while the games are supposedly Saturdays only, I have no doubt that soccer practice or something else will sneak onto the weekdays and create dinnertime chaos for me. As in, there’s no better time to embrace the beauty of the slow cooker. Recipes like this one make dinnertime soooo much more doable AND delicious!
- 2 lbs boneless, skinless chicken breast (can be frozen or fresh)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 16 oz chunky salsa
- 1/2 cup low-sodium chicken broth
- 6 cups cooked Mexican rice*
- 2 cups frozen corn, cooked
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 large avocado, diced
- 2 tomatoes, diced
- 4 cups shredded lettuce
- 1/2 cup chopped cilantro
- 3/4 cup Brianna's Cilantro Lime Dressing
- Place chicken in the slow cooker and sprinkle with the chili powder, cumin, and smoked paprika. Dump the salsa on top, along with the chicken broth.
- Cook on HIGH for 4 hours or LOW for 7-9 hours. Remove chicken and shred between two forks. Strain out the salsa and add to the chicken along with as much of the reserved liquid, as desired.
- Into each of 6 bowls, place the rice, chicken, and remaining ingredients, finishing with 2 tablespoons of the Cilantro Lime Dressing.
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 644Total Fat: 25.5gCholesterol: 85mgSodium: 1082mgCarbohydrates: 68.0gFiber: 10.2gSugar: 13.7gProtein: 39.5g
Looking for more slow cooker recipe gems?
- Slow Cooker Italian Bolognese Sauce
- Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
- Easy Slow Cooker Mongolian Beef
- Slow Cooker Summer Chili
- Crock Pot Chicken Enchilada Quinoa
- Slow Cooker Creamy Tomato Basil Chicken