January is National Slow Cooking Month, and it’s the perfect time to dust off your slow cooker and enjoy warm, comforting meals at home.
With cooler temperatures outside, there’s nothing better than letting a meal cook low and slow while filling your home with delicious aromas.
With BEC Fiber’s high-speed internet, it’s easy to find inspiration for your next slow cooker favorite. From browsing recipes and watching step-by-step cooking videos to streaming your favorite food shows for ideas, reliable internet keeps everything running smoothly, with no buffering, no interruptions, just great content at your fingertips.
Whether you’re cooking a classic roast, a hearty soup, or something new, BEC Fiber helps keep you connected while dinner cooks itself.
Looking for a cozy, crowd-pleasing recipe to try this month? This slow cooker Chicken Tortilla Soup is easy, flavorful, and perfect for chilly January evenings.
Slow Cooker Chicken Tortilla Soup
Ingredients
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2 lbs boneless, skinless chicken breasts
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4 cups chicken broth
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1 can (15 oz) diced tomatoes
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1 can (10 oz) Rotel tomatoes with green chiles
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1 can (15 oz) black beans, rinsed and drained
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1 can (15 oz) corn, drained
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1 small onion, diced
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3 cloves garlic, minced
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1 tbsp chili powder
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1 tsp cumin
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1 tsp paprika
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Salt and pepper to taste
Directions
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Add all ingredients to the slow cooker and stir to combine.
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Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
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Remove the chicken, shred with two forks, and return it to the slow cooker. Stir well before serving.
Top it off with: tortilla strips or chips, shredded cheese, sour cream, avocado, cilantro, or a squeeze of lime.
From meal planning to streaming cooking inspiration, BEC Fiber is here to keep your kitchen and your home connected all winter long.