The. Best. Recipe. Of. All. Times.

Everyone.

I have found… MY MOST FAVORITE RECIPE OF ALL TIMES!!! Or, more accurately, I feel like maybe I should call it “my most favorite FALL recipe of all times” as it’s warm and delicious and makes your house smell like happiness. But if it was a hot summer day and you have no air conditioning… it would be just more hot. You’d be hot. It’d make your house hot. Hot. Hot. Hot.

But that’s neither here nor there… because it’s getting cold and FALL HAS ARRRRRRRRRRRRRRIVED! It’s true. The Pumpkin Spice Latte told me so.

And you guys… This. Is. So. Amazingly. Easy.

Here’s what I’ve learned… there’s nothing like throwing some stuff in a crock pot and coming home later to a perfectly prepared meal with no work to do before being able to consume it.

This whole adventure started because I’d been craving soup (because that’s just what happens to me when winter is coming) and decided to go on the hunt for a soup recipe. First stop, the lovely SkinnyTaste blog. Why? Because this lady is not only genius, but loves the crockpot. And I love her for that. And after a few clicks, I found it. I knew exactly what I wanted to make.

Crock Pot Chicken Taco Chili.

I mean, doesn’t that just sound like a cozy meal? Answer: Yes.

There’s 10 servings. Which means, you can eat it night one when you come home from work and then 9 days straight… OR you can place it in ziplock bags and throw it in the freezer to take out and easily throw it in the microwave at a later date. Or heck, you could probably make it for a group… but I just didn’t think ahead like that. And after tasting it, I was reluctant to share. It was that good.

Enough talking Betsy – get to the goods.

Crock Pot Chicken Taco Chili

Ingredients:

  • 1 onion, chopped
  • 1 16-oz can black beans (I made the executive decision to drain them)
  • 1 16-oz can kidney beans (I made the executive decision to drain them)
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.

No big deal. Just threw a whole bunch of stuff into a crock pot and stirred it. Done.

No big deal. Just threw a whole bunch of stuff into a crock pot and stirred it. Done.

Place chicken on top and cover.

Seriously. You just set it on top. No cutting. No dicing. Yeah, you want to try this right now don't you?!

Seriously. You just set it on top. No cutting. No dicing. Yeah, you want to try this right now don’t you?!

Cook on low for 10 hours or on high for 6 hours.

You come back... to this. Perfectly cooked, absolutely delish chicken.

You come back… to this. Perfectly cooked, absolutely delish chicken.

Half hour before serving, remove chicken and shred.

It just fell apart. Easily. With two forks. Perfectly. Cooked. Tender. Chicken.

It just fell apart. Easily. With two forks. Perfectly. Cooked. Tender. Chicken.

Return chicken to slow cooker and stir in  (I’m going to be perfectly honest here… I shred it. And then put it directly into my stomach. Ain’t nobody got patience to WAIT AROUND FOR FUN when the meal is ready… Just sayin’). 

If you're wondering if this is the point where I just dipped a cracker into the crock pot... you know... to just sample it... then you'd be wondering correctly...

If you’re wondering if this is the point where I just dipped a cracker into the crock pot… you know… to just sample it… then you’d be wondering correctly…

Top with fresh cilantro (Um… yeah… I skipped that). Also try it with low fat cheese and sour cream (Or high fat cheese. Or no cheese. Whatever strikes your fancy).

And are you ready to see the final product?!

Yuuuuuuuuuuuuuuum. Best meal I've ever made.

Yuuuuuuuuuuuuuuum. Best meal I’ve ever made.

I just put some on a plate. Added a little sour cream. A dabble of cheese and then scooped it up with crackers. She suggests rice or noodles as other alternatives (as in – put some rice at the bottom of the bowl and throw chili over it).

I will give you one quick PSA. I KNEW that when you opened cans you were supposed to be careful of the jagged edge. But this time, I really learned my lesson (scroll quick if blood makes you queasy!).

Ouch. Plain and simple.

Ouch. Plain and simple.

Here’s the trouble with hurting yourself in the kitchen. You’re working with food and suddenly you’re bleeding everywhere. It’s just a messy scenario. So don’t do it. Go ahead and just be careful with freshly opened cans and save yourself the frantic search for the Disney Princess bandaids. You’re welcome in advance!

It has honestly been my kitchen favorite and I can tell you right now, I’ll be using this often this winter. Group dinner? Check. Feeling cold because my windows leak cold air like it’s their job? Done. Feeling lazy and don’t want to make dinner every night for the week? Pray answered!

Got any great crock pot recipes I need to try on another cold day? I think this crock pot and I are going to have a very very happy fall together!

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11 thoughts on “The. Best. Recipe. Of. All. Times.

  1. Samalam says:

    Those nails!

  2. Sue Brumm says:

    So it might not be “skinny,” but I would totally eat this scooped up on tortilla chips.

  3. Lori says:

    YUM! I am going to try this!

  4. Paige Zehnacker says:

    I’ve made this from Skinny Taste before. Delish! 🙂

  5. YoitWeba says:

    The awesome person who currently shares your living space has a similar recipe — lots more kinds of beans and ground meat — but it would totally work with chicken.

  6. Becky says:

    do we need to drain the beans?

  7. […] was coming off of my Crockpot Taco Chicken Chili high and was thinking I was invincible. The poo. I could dominate and regulate any recipe I so […]

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