Slow cookers simmer up warm meals on cold winter days

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January is typically a cold month, and people like to stay indoors. Observe National Meat Month and National Soup Month by making a slow cooker soup that will be ready for you when you get home in the evening. Slow cookers are countertop electrical cooking appliances used for simmering, which require maintaining a low temperature. This allows for unattended cooking, and you can make slow cooker roasts, soups, stews, dips and even dessert!

Some people think all slow cookers are Crock-Pot®s but that is a brand name of what claims to be the original slow cooker. 

The following is a recipe from a Farm Bureau cookbook: 

Crock Pot Santa Fe Chicken


14.4-ounce can fat-free chicken broth
15-ounce can black beans
8-ounc package frozen corn
14.4-ounce can diced tomatoes with green chilies
¼ cup chopped fresh cilantro
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne pepper
salt to taste
1½ pounds boneless, skinless chicken breasts


Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne and salt in a slow cooker. Season chicken breasts with salt, and place them on top of the bean mixture. Cook on low for 10 hours, or high for 6 hours. Thirty minutes before serving, remove the chicken and shred. Return the chicken to the slow cooker and stir in. Serve over rice, if desired.

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