1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained
The Directions.
Use a 6-quart slow cooker.
This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker.
The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly.
This is according to the slow cooker manufacturer's instructions, and has to do with Food Safety. :-)
After your meat is in, add the chipotle chile powder and all the canned ingredients.
Cover and cook on low for 8 to 10 hours, or on high for 4 to
6.
I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.
The Verdict.
The dishes were clean when I loaded them into the dishwasher...
woo hoo, success!
