The perfect rainy Tuesday dinner! It's all about the toppings.
I think I found this recipe last year in a free pamphlet from King Soopers/City Market (or whatever your local Kroger grocery store is called). It's a great slow-cooker recipe because you can just throw everything in and go. (OK, You have to chop the onion, but that's all). I don't have time in the morning to actually cook anything before it goes in the slow-cooker.
Here's the recipe, which I (mostly) follow:
1 onion, chopped
4 chicken breasts
1 can (15 oz) diced tomatoes
2 cans (4-oz each) chopped mild green chile peppers (This time I used roasted Hatch chiles from the farmers market)
1 can (15 oz) red enchilada sauce (mild or spicy depending on your preference)
1 can (14.5 oz) chicken broth
1 tsp each cumin, chili powder, and salt (I don't actually measure these)
1/4 tsp black pepper
1 package (10 oz) frozen corn
Toppings: sliced avocado, sour cream, grated Cheddar cheese, lime wedges, tortilla chips, cilantro (if you're so inclined, which I am not)
Put everything (except the corn) in the slow-cooker on low for 6-8 hours, then shred the chicken with two forks, add the corn, and let cook another 30 minutes or so. Add your choice of toppings and you're good to go!
Happy soup season!