I didn’t grow up with a slow cooker. We always had hot meals coming out of the oven or it was up to my sisters and I to make something to eat. Pot roast was a Sunday favorite especially after church but it was still cooking or roasting away in the oven for hours on end.
Uhh Mom… that could have been dangerous?
Fast-forward many, many years to me registering for a slow cooker for my wedding. I didn’t just receive one but three slow cookers. Yes, I returned the others but I was just ecstatic to finally have one of these babies.
Over the past couple of years since my wedding slow cookers have slightly improved. It’s like Apple always updating their phones and ipads for the better. For the past month or so I’ve been whipping up all kinds of new and old recipes in the new Hamilton Beach Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid. Man that’s a mouthful.
This slow cooker chicken enchilada soup was made in a quick jiffy and Monday’s recipe is also made in this slow cooker. One of the new features is the temperature probe that can be inserted into the meat to get the desired temperature. You no longer have to worry about over-cooking your meat. It’s like I won the lottery. More online shopping for me and I don’t have to stare at the slow cooker to see if the meat is done. Another great tip is to buy the slow cooker liner bags. Remove the food from the slow cooker and throw the bag in the trash. Talk about easy peasy.
Place the slow cooker on high heat and set it for 3 hours. Add all of the ingredients except for the cheese. In the last 20 minutes of cooking stir in the cheese. Garnish with extra sour cream, cheese and a lime slice.
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Disclosure: I was not compensated for this post but did receive this slow cooker to try out from Hamilton Beach. All opinions are my own and thank you for supporting the brands that I love.