To say it has been awhile is an understatement. The last time we spoke I was ready to pop, and a few days later Baby KMW was born! That means I've been soaking up all of the time I can with him while I'm on maternity leave.
I have still been cooking, although not as much as I did before, and the slow cooker continues to be my friend. I now have a really adorable sous chef, and while making this recipe I learned that his favorite ingredient is arugula, but only if pronounced ARUUUUUUUUUGULA!
As I just mentioned, I've already learned that the slow cooker is perfect for a new mom. I generally try to prep the food in the morning when Baby KMW is pretty happy and then we're free to gallivant around the rest of the day and hang in the evening with Mr. KMW.
This slow cooker recipe is a result of a Twitter rant of mine about why the Chipotle in Adobo cans are so big, as I never use recipes that need the entire can. Yes, I can freeze it, but I of course don't label it well and have that debate of is that chipotle in adobo or tomato paste in that frozen cube? Then the Twitter universe, aka Amanda came to the rescue and sent me a recipe for Chipotle Chicken and Cheese sliders that used the ENTIRE CAN! I saw that I could easily transition it to a slow cooker and it was on our dinner table the next week. And you know how I never go small when it comes to my slow cooker batches, so we had it for several dinners and lunches that week. And it was delicious, I'll be making it again.