Dining with Susan Shapiro Haus
As a working mother, Susan Shapiro Haus still manages to find time to whip up family favorites for dinner. The media director of Canton advertising agency Ainsley & Co., Haus is a 1994 graduate of Franklin High School. She is married to her high school sweetheart Oron Haus, and the couple has two children, Gabriella, 2, and Liam, 4. Both attend preschool at Beth Tfiloh Dahan Community School and look forward to fall and winter, when their mom serves up her signature Crock Pot Mexican Chicken.
“Preparing this dish in the slow cooker is very easy, which makes it perfect for working moms, which is one of the reasons I love it. It takes 10 minutes to prep in the morning, and when you come home from work the house smells like a restaurant,” says Haus.
Haus found the recipe for Mexican Chicken on http://www.allrecipies.com but adds kidney, black beans, corn and green chilies as well as tortilla chips for garnish to make a heartier dish. “The beauty of the recipe is that it’s easy to tweak because it’s prepared in a crock pot. If you’re vegetarian you can leave out the chicken; if you prefer beef you can substitute it for chicken,” she says.
“My family loves this Tex Mex dish. Though the recipe serves six and should last a few nights, it always goes much faster. My family just gobbles it up,” says Haus.
Crock Pot Mexican Chicken
3 pounds skinless boneless chicken breast cut into bite-size pieces
3 tablespoons chopped fresh cilantro
1 lime juiced
1 package of dry taco seasoning mix
1 16-ounce jar of salsa
1 15.5-ounce can of black beans
1 15.5-ounce can of kidney beans
1 small can of corn
1 can of diced green chilies
Place all ingredients in Crock Pot and cook for two hours on high or six to eight hours on low. Serves six
