It’s been unusually cold here in Alabama lately. So cold, I don’t even get that warm and fuzzy feeling from my coffee in the mornings. For a while, it didn’t even feel cold enough to wear sweaters. Now I can’t layer enough clothing to stay warm.
I don’t know about you, but this kind of weather makes me want to just stay in and cuddle up in my favorite chair with a fuzzy blanket and watch Hulu. Typically I will muster up the energy to brave the cold and go to the gym after work. There’s no better motivation to get through a good workout than knowing you have dinner waiting and ready for you at home. Y’all know what I’m talking about-using your CrockPot.
Slow cookers are the easiest way to have dinner done when you come home after a long day. Or for mamas who are so busy chasing babies they don’t have time to cook a full meal. Or for basically anyone. If you don’t have a slow cooker, go get one now.
My go-to recipe for this time of year is a Chicken Taco Chili. I love it and it’s been a hit with many others I have made it for. Pair it with crescent rolls or garlic knots and you’ve got yourself the perfect comfort meal.
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 16-oz can tomato sauce
- 2 14.5-oz cans diced tomatoes w/chilies
- 2 small cans of corn kernels
- 1 packet taco seasoning
- 3-4 boneless skinless chicken breasts
- Half of one onion chopped (option)
Combine all the ingredients and seasoning (I throw in salt, pepper, garlic powder, etc… Basically whatever I’m feeling or know I like.) Place the chicken breasts on top and cover. Cook on low for 8 hours or high for 6. A little before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, shredded cheese, and/or sour cream.
It might be one of the easiest/cheapest/tastiest recipes I keep in my favorites. Plus it lasts me for days which is great for a girl on a budget!
Give it a try and let me know what you think!