This might take awhile.
I have a couple of slow cooker cookbooks, Slow Cooker Revolution being one of my current favorites, but I just as often find ideas online. We don't tend to do a lot of red meat around here, so most of these recipes are going to involve chicken, or no meat at all. I have found that ground turkey can be substituted for beef in many recipes with no problems, so I tend to do that a lot, too.
This week's recipe, Santa Fe Chicken, is one that I just kind of stumbled into, but I am so glad that I did. First of all, it is one of my favorite types of slowcooker recipe - just dump the ingredients in, mix them up, lay chicken over the top, and cook on low. Easy! Right before we went out for our afternoon, I set our rice cooker up, so we could have the chicken over rice. Rice cookers are a pretty awesome complement to slowcookers.
The recipe says to cook the chicken on low for ten hours, which I thought was going to be excessive. But I did start it around 9 a.m. and we didn't eat until 7 p.m., and it wasn't dry at all. What you do is shred the chicken up 30 minutes before dinner, then let it continue to cook. This works perfectly for us because Rose and I get back first, which means I can shred the chicken and then ignore it while we tidy up, feed the dogs, set the table, and wait for everyone else to show up.
I did think there was a bit much liquid in this recipe, but I did not drain the tomatoes; next time I think I will. I cut up some extra cilantro and scallions ahead of time and stuck them in the fridge to use as toppings. We served this with plain Greek yogurt over white rice and it was a six thumbs up! Which means it makes the list.