Ok sorry I went MIA last week- I’m working on a website update and having some issues. But I did promise recipes in February so I’m starting off with a revised recipe… not super exciting but it does show off my new camera skills and overall photo improvement, I think.

The other recipe is bean based instead of chicken and has a few other ingredients you don’t need… so this is the simplified version. Usually I prefer pulses over meat but the delicious simplicity of this recipe takes it for the win. This is a great weeknight veggie packed meal- if you’re a fan of meal prep this is perfection… probably only took me 15 minutes to assemble, then set it and forget it. Go make this- and admire my better photos, k thanks!

Ingredients:
2 chicken breasts
1 15 oz can tomatoes
2 peppers
1 onion
1 cup corn (I used frozen)
1 TBSP cumin
1 TBSP dried cilantro
1 TBSP chili powder (optional)
2 cups chicken broth
Tortilla chips for topping
Cheddar cheese for topping

Directions:
1. Place all ingredients in crockpot- set low for 8 hours (feel free to amp up the spice with extra chili powder)
2. After 8 hours, take out chicken, shred it with two forks and return it to the slow cooker
3. Serve topped with tortilla chips and shredded cheddar cheese