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Saturday, March 12, 2016

Slow Cooker Enchilada Orzo



We had a busy Saturday, so this slow cooker recipe was the perfect solution to dinner. We put everything in the slow cooker before we left for the day and although not quite eight hours had passed by the time we returned, we were able to finish dinner easily. 

Recipe from Damn Delicious.

Ingredients: 
-1 (14.5-ounce) can fire roasted diced tomatoes
-1 (10-ounce) can mild enchilada sauce
-1 (4.5-ounce) can chopped green chiles, drained
-1/2 cup vegetable broth, or more, as needed
-1 cup corn kernels, frozen, canned or roasted
-1 cup canned black beans, drained and rinsed
-Kosher salt and freshly ground black pepper, to taste
-4 ounces neufchatel cheese, cubed
-2 cups uncooked orzo pasta

Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with neufchatel cheese.
Cover and cook on low heat for 7-8 hours hours.

When you're almost ready to eat, uncover and stir until the neufchatel cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. If needed, add more vegetable broth until the desired consistency is reached.

We served this with some tortilla scoops, Dave crushed his up over the top, I used some whole chips for dipping. 

   
I really appreciate how easy this recipe was to make, I hate whenever slow cooker recipes have you cook several things in a skillet before adding them into the slow cooker. I'm thinking about using adding some of the leftover orzo to a salad for lunch to switch things up. I appreciate the cheesy, comfort food quality of this dish, but it would be nice to make a lighter lunch version also. 

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