My mom gave me a crock pot for Christmas. This thing is amazing. Mom sent me a message asking how I like it?
How do I like it???? “Loooove it,” is what I told her. “It is like a magical pot of cooking happiness!!! Why did I never have this insanely awesome invention before now???”
So since Christmas I have been putting everything in the crock pot. Yes, you are all in trouble. I have scribbled a slew of slow cooker recipes down on scraps of paper that are currently littering various surfaces of my countertop, window sill, and desk. I will eventually need to share them all, just for the sheer joy of it.
I can cook dinner at 10 o’clock in the morning!!!
I’m gonna figure out how to bake a cake in this thing.
Maybe you’re tired of chili recipes, but don’t say I didn’t warn you (Chili Cause I’m Cold). I love chili. And for 2 whole entire days this week it felt like winter in North Carolina. I was thrilled. And armed with a freezer full of chicken and a slow cooker. So with that I give you Chicken and Black Bean Crock Pot Chili.
Put some chopped onion in the crock pot. I cut up a whole onion. And then half of another one (I like onions). Then pour in a can of diced tomatoes, a can of fire roasted tomatoes (roasty toasty flavor; MMmmmm), a can of black beans, a can of light red kidney beans, and half a chopped red bell pepper (green works, too- also the green peppers are actually affordable, but I had red on hand). Stir, stir, stir. Then you will need a package of chili seasoning (or 2 tablespoons of your favorite chili powder/seasoning), some cumin, a little crushed red pepper for heat (if you like, and I do!)and then stir some more.
Nestle your chicken breast down into the tomato and beans, cover slightly, put the lid on the slow cooker and go! I let this work itself out on low for 5 hours. Then I took the chicken and put it on a plate and shredded it with a fork. I stirred it back into the pot and eplaced the lid for another hour. You could cook this longer if you prefer– or if that’s what your work schedule requires– 8 hours on low wouldn’t hurt a thing. Garnish with a little low fat cheese and…….done!
Dinner in about 10 active minutes leaves you with lots of time to do something else. If you are cooler than me you will use your time on something besides washing dishes (where do they all come from????).
Chicken and Black Bean Crock Pot Chili
1 1/2 medium onions, coarsely chopped
1 (14.5 ounce) can of diced tomatoes
1 (14.5 ounce) can of fire roasted tomatoes
1 (15 ounce) can of black beans, drained and rinsed
1 (15 ounce) can of light red kidney beans, drained and rinsed
1/2 a red or green bell pepper, diced
1 package chili seasoning (or 2 tablespoons of your favorite way to season your chili)
1 teaspoon cumin
1/2 teaspoon crushed red pepper (optional)
2 boneless skinless uncooked chicken breasts (3 if your chicken breasts are smaller- it was about 1.5 pounds total)
Stir together all ingredients except the chicken breast in a slow cooker. Situate the chicken breasts on top of the bean and tomato mixture and cover slightly. Cover and cook on low for at least 5, but up to 7 hours. Remove the chicken to a plate and shred with a fork. Replace the chicken and stir in. Cover and continue cooking for another hour. Sprinkle with a little shredded low fat cheese and stay warm!