I love slow cooker recipes! Gathering ingredients and combining them in a crock pot to cook for hours is perfect for weekend dinners. The weather has been rather chilly here in the sunshine state lately! The other day it was 34 degrees and to a Floridian like me that was GOD-AWFUL COLD! It appears as though Winter has officially arrived which motivated me to start making meals that could warm your insides and your soul!
Thanks to Pinterest, I came across this Slow Cooker Enchilada Orzo recipe by one of my favorite food blogs Damn Delicious. This isn’t the first time I have made one of their recipes and it won’t be the last! I tend to shy away from recipes with dairy in them thanks to my lactose intolerance but this recipe was too good to pass up! I chose to make this on a weekend where I could be home to watch it cook. I have a weird thing against leaving my crock pot on while no one is home!
- Fire roasted diced tomatoes
- Mild enchilada sauce
- Chopped green chiles, drained
- Vegetable broth (For safe measure I bought 2 cans of this and ended up using both.)
- Corn kernels, frozen, canned or roasted (I used canned.)
- Canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- Cream cheese, cubed
- Orzo pasta
Steps: In a slow cooker, combine the tomatoes, enchilada sauce, green chiles, vegetable broth, corn kernels and black beans. Flavor with salt and pepper. Cook covered for 7 to 8 hours. Add in orzo and a little more vegetable broth if needed(which I ended up needing!) and cook for 15-30 more minutes or until orzo is cooked.
This recipe was the perfect dish to make on a chilly Sunday! It made so much we had leftovers for the whole week which made for perfect lunches to bring to work. This recipe has just enough heat for me to eat but I am sure you can add more heat to it if you please. I plan on making this again probably in the next few weeks…as Judd as already asked when the next time we will be having this again!