New tactics

Greetings again from the frozen wastes of our downstairs, where the furnace is still not fixed. Actually, full disclosure: at time of writing, we have just got it fixed, and my toes are decidedly more toasty than they have been for some time. Why tomorrow, I may even only wear one pair of socks. However, another day came and went without heating, so I tried new tactics for heating our downstairs - the slow cooker.

Now, you know how much I love my slow cooker, but this was a new task for it, warming up a frigid kitchen. I have to say, that it wasn't really up to the task - standing close to it, with hands cupped around its bubbling fragrant cauldron gave some relief to the fingertips, but that was about it. However, since the slow cooker was designed to cook delicious food, we should probably not judge it too harshly, particularly, since it certainly succeeded in that regard.

This recipe came originally from a book called Healthy Slow Cooker Cookbook produced by the American Heart Association. As a responsible parent, trying to instill healthy eating habits in my children (no, that is definitely not a large basket of chocolate easter eggs on the counter behind me...nope, definitely not), I bought this book, and have had mixed results. Several of the recipes I have tried have needed significant 'tweaking' to make them less bland. I have never understood why healthy food often equates with bland food. There really is no need for that, and it gives healthy food a bad name. I may have to redeem this book after trying out this gem though, as it was delicious.

The only major tweak I made was substituting butternut squash for sweet potato, as the latter are not popular in our house, however healthy they may be. If you are a fan of the yam/sweet potato, then feel free to substitute back and enjoy. I changed the seasonings a touch, reducing the amount of chipotles in adobo that I used, since I find them very spicy. If you are a heat-lover though, feel free to add some more. And I even reduced the amount of salt in the recipe, since it just didn't feel like it needed that much. Finally, I also added some toppings, namely avocado (healthy) and cheese (OK, not so healthy, but in small quantities, and delicious!). All it needed to complete the meal was some steamed broccoli (healthy :-))

Chicken with Butternut Squash and Black Beans
Serves 6

20oz butternut squash, chopped into 1" cubes
1 1/2 cups of chopped onion
2 15oz cans of black beans, drained and rinsed
4 large chicken breast halves, cut into halves, or 6 smaller ones
1 1/2 cups chicken broth
3/4 cup mild salsa
2 TBSP chopped chipotle peppers in adobo sauce
1 1/2 tsp smoked paprika
1 1/2 tsp garlic powder
3/4 tsp ground black pepper
3/4 tsp ground allspice
1/4 tsp salt

Toppings
2 avocados, cubed
2 medium limes, cut into wedges
1 cup grated cheddar cheese
1/2 cup chopped cilantro (coriander leaves)

1. In the slow cooker stoneware layer the squash, then the onions, then the beans. Lay the chicken breasts on top.
2. In a bowl, combine the broth, salsa, chipotle peppers, paprika, garlic powder, pepper, allspice and salt. Pour this mixture over the chicken, but do not stir.
3. Cover and cook on LOW for 7-8 hours (or HIGH for 3 1/2 - 4 hours), or until chicken is cooked through.
4. Serve sprinkled with avocado, cheese and cilantro, with lime wedges to squeeze over it all.