Crock pot magic?

[Anonymous]

Anonymous wrote:Here's another disgusting one for 12:53, but my trashy family that is inferior to hers just loves it:
2 or 3 skinless boneless chicken breasts
one can each black beans, corn
one jar salsa
one chipotle pepper
dash of garlic powder
cook on high a few hours
add desired amount of cream cheese, shred chicken when ready if desired

I think my inferior family would like this, too -- when do you add the cream cheese -- at the very end?

[Anonymous]

Add the cream cheese in the last 20 minutes or so, then stir it in to blend before serving.

[Anonymous]

Forgot to also say, we eat this over rice and have some cornbread, too.

[Anonymous]

Anonymous wrote:Forgot to also say, we eat this over rice and have some cornbread, too.

Thank you!

[Anonymous]

I have a boneless pork loin roast in the crockpot with an envelope of onion soup mix red wine and some water with 5 gloves of garlic chopped and on top of the roast. It smells so good.

[Anonymous]

Anonymous wrote:I have a boneless pork loin roast in the crockpot with an envelope of onion soup mix red wine and some water with 5 gloves of garlic chopped and on top of the roast. It smells so good.

Sounds yummy. We just had BBQ beef in ours and it came out great. Don't you just love your crock pot?

[Anonymous]

I use the crock pot to cook beans all the time--especially for black or white bean soup. I don't soak them, I just rinse them, dump them in the crockpot and cover with a kettle full of hot water. Usually I add a by leaf, salt, and a clove of garlic. 4-6 hours later they are perfect. Awesome because they don't boil over and I don't have to stir them.

White bean soup--bag white beans cooked as above. In separate pan, saute 1 small onion, 5 or 6 sliced carrots, 1/2 bunch sliced celery (I do these in the food processor in 2 min) until soft. add 2 cloves minced garlic and handful fresh chopped rosemary. cook a couple minutes more. add to the beans when done along with salt and pepper to taste and a splash sherry vinegar. let stand for an hour or two before serving.