Baseball StewPublished 11:58am Thursday, July 11, 2013
Last summer, we found ourselves with baseball and soccer games five nights a week – all right during the dinner hour – so we were looking for something delicious, nutritious and ready when we walked in the door at 7:30 or 8:00 p.m.
My cousin passed this lovely crockpot recipe along to us during a visit to Duluth. We aren’t sure if it had a name, so we call it “that crockpot chicken dish,” or “Baseball stew.”
Ingredient amounts vary depending on how big a batch you want, but this is what our family of five can usually clean up in a couple of sittings. The best part is that you can add ingredients to the leftovers, cook again in the crockpot and stretch it through the week.
We begin with:
5 lbs of frozen chicken breasts or thighs (whatever is on sale)
1 16 oz. jar of your favorite chunky salsa
1 small can of cream of chicken soup
2 cans of black beans
2 cans of corn (frozen can be used, but it may make your stew a little runnier)
Depending on whether you want it thinner, thicker, or chunky or can vary the above ingredients. If, because of the frozen chicken, it’s runnier than you’d like, you can add another can of soup. If you don’t have quite as much chicken, add more of the beans or corn. We usually serve it over brown rice, especially for hungry, growing boys.
Cooking time depends on your crockpot settings. If I remember to put it on by 9 a.m. on an eight-hour setting, it’s ready to turn to warm by 5 p.m. and ready to eat whenever we are.
When serving, add cheddar cheese, sour cream (or plain Greek yogurt), guacamole, and/or cilantro. The dish is very flexible depending on your preferences. We also sometimes serve with tortilla chips.