Slow Cooker Enchilada Orzo

Is anyone else excitedly pulling out their slow cooker in anticipation of fall?!  I am, however I pull it out all year long (best tool for when it's hot and humid outside).  The other day I was obsessing over crockpot recipes when I found this one and decided to make it right away.  The best part?  I had all the ingredients!  Because more than half of them are canned... easiest thing ever.  Also, most delicious thing ever.  We served it as a side at a BBQ but it would also be perfect for the main dish with a salad or green veggie.  And my two-year-old ate it!  Success!

Ok, back to giving myself M&M's for going pee pee in the potty in an attempt to get that two-year-old interested...  

Slow Cooker Enchilada Orzo
Recipe adapted from here
Serves 6-8

1 15 oz. can fire roasted tomatoes
2 15 oz. can mild enchilada sauce
1 4.5 oz. can green chiles, drained
1 15 oz. can black beans, drained and rinsed
1 15 oz. can corn kernels, drained and rinsed
1/2 cup vegetable broth, or more as needed
4 oz. cream cheese, cut into cubes
1 heaping cup shredded Mexican cheese
2 cups uncooked orzo
Salt and pepper to taste
Optional toppings: cilantro, avocado, jalapeños, green onions

Place tomatoes, enchilada sauce, chiles, black beans, corn, vegetable broth, cream cheese and shredded cheese in the slow cooker and stir to combine.  Cover, and cook on high for 3 hours.  Add orzo and cook for another 30 minutes.  Add more vegetable broth if necessary.  Season to taste with salt and pepper and serve with optional toppings.

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