Hello Friends! Here's a tweet I posted in May of 2019:
Crock-Pots are magical. I throw in a bunch of ingredients at the beginning of the day, and dinner is ready when I get home. Tomorrow morning I'm throwing in all my notes for my novel. Go ahead, Crock-Pot--work your magic! Cook me up a juicy plot!
While my Crock-Pot unfortunately has yet to pen me a novel, it does help me with writing. It allows me time in the morning to daydream while I gather all the ingredients for dinner. It sets a warm, cozy mood as the delicious aroma makes its way through the house--the perfect setting for a midday writing session. And it gives me extra time in the evening for reading, writing, or revision because the work of preparing a meal is already done. Plus, it makes for easy clean-up later--if I remember to use a Crock-Pot liner.
In the spirit sharing that warm, cozy setting for other writers, I declare today Soup-er Saturday! Here's one of my favorite go-to Crock-Pot recipes. Soup-er easy, and soup-er delicious! Okay, I'll stop with the soup-er puns now! 😉
Chicken Tortilla Soup
3-4 boneless, skinless chicken breasts
2 cans of black beans, undrained
2 cans of Rotel stewed tomatoes
1 can tomato sauce
1 small can of diced chiles
1 small can of black olives, drained
1 can of yellow corn, drained
1 can of white corn, drained
1 cup of salsa
Combine all ingredients into a slow cooker. Cook on low for 8 hours. Shred the chicken and mix before serving. Top with any combination of Mexican shredded cheese, avocado, tortilla chips, and/or sour cream. Enjoy!
