Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio she’s likely to be found in her kitchen, creating healthy, delicious meals! Nan likes to keep it simple, cooking entire meals using only one pan. Her husband Charlie lovingly gave her the nickname “One Pan Nan” — and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us. This week, Nan shares her recipe for Dutch Chicken. Check back every other week for a new one!
“This dish is one we have at our house at least once or twice a month,” says Nan. “It is the easiest, tastiest, one-pan wonder ever and chances are you have everything already in your pantry. If you have a slow cooker, this is going to become a family favorite. If you don’t, what are you waiting on? My slow cooker is the one appliance/gadget I can’t and won’t live without. Load it up in the morning and when you get home from work, dinner is ready and you only have one pan to clean. This recipe doesn’t even require that long of a cooking time. It’s really versatile too, because you can serve it several ways–over rice, with tortilla chips as a hearty dip or my favorite way–in tortilla bowls with lettuce as a south-of the-border salad with jalapenos on the side! Whatever way you serve it, you’re gonna love it–so simple, but so tasty!”
3 chicken breasts (you can use frozen; just allow for a bit longer cooking time)
1 jar of salsa
2 cans of black beans (drained & rinsed)
1 1/2 teaspoon garlic powder
1 can of kernel corn (drained)
1 teaspoon cumin
1 can of diced green chilies
1 teaspoon salt
1 (8 ounce) package of cream cheese
In a slow cooker, place the 3 chicken breasts, then pour all remaining ingredients (except the cream cheese) on top. Do not stir. Put the lid on; turn the slow cooker up to high and cook for 1 ½ to 2 hrs or until chicken is tender and cooked. Use two forks to shred the chicken breasts in the cooker. Next, cut up the block of cream cheese and drop into the slow cooker. Stir to melt. Serve over tortilla chips, in a tortilla bowl with lettuce as a salad or over cooked rice.