Enchie Pie in the Slow Cooker

Ha!  That is a silly picture I know!  My daughter wanted to show you how much she is loving all of the experimentation I am doing in the kitchen.  I will show you a real picture of Enchie Pie in the slow cooker below, don’t worry.  But hopefully you are chuckling.

I love getting great ideas from Heather’s Green and Plenty blog, and the Enchie Pie recipe really caught my eye.  She mentioned that she was trying to get her husband and child to eat more vegetables.  I hear you girlfriend!

Green and orange veggies are some of the highest nutrient-packed you can find, so I was intent on getting my family to like this recipe.  I also wanted to modify it a bit given how incredibly dependent I am on my slow cooker to help me make dishes easily in the morning.  In this case, I was signed up for an weekend afternoon event that would have me out of the house.  I needed to get something started in the morning that my family could come home in the afternoon and eat without me being there to cook.  So this is what I did—and it was a major hit!

I had to modify the recipe a bit given what I had on hand.  Goes to show you how wonderfully adaptable this recipe is!

Modified Enchie Pie recipe in the slow cooker—I used the Nurture’s Recipe Framework for a Slow Cooker to keep me organized:

Prepare slow cooker to avoid the food sticking to the edges:

-1 T olive oil rubbed around the edges of the slow cooker

Layer the following in a slow cooker, using halved corn tortillas to separate layers.  It takes about 3 small tortillas, halved, to cover a layer in my slow cooker;  you use more corn tortillas as you make the layers.  I used 9 tortillas total, as I made 3 layers.

-1 15 oz can of black beans, thoroughly rinsed

-frozen cubed butternut squash (I used 1 bag of Stahlbush farms-10 oz)
-1 15 oz can of black beans, thoroughly rinsed
-1 bag of frozen broccoli
-several leaves of Swiss chard, washed and chopped
-1 bunch cilantro, washed and chopped


-1/2 jar of salsa

-1 box creamy tomato soup

I cooked in slow cooker on high for about 4 hours.  Once it was done, we topped it with shredded mexican cheese (and put the lid  back on the slow cooker until  it melted…5 minutes or so).  Perfect!

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