Do you use your crock pot much? I rarely use mine. John will sometimes use it to keep chili warm (he makes the best chili!!) but we don’t use it much for meals. I don’t often make recipes more than once because I like to keep trying new ones – but this is one that I thought was worth making a second time! Basically you just throw everything in the crock pot in the morning and then when you get home you have an awesome meal to eat with no prep work!
Tex-Mex Chicken Chili Serves 4, adapted from Martha Stewart
1 can black beans, drained and rinsed
1 jar mild or medium salsa
2 tablespoons chopped chilies (from a can, in adobo sauce)
2 tablespoons flour
1 cup chicken stock
1.5 lbs boneless, skinless chicken thighs
1 small red onion, diced
1 red bell pepper, seeded and diced
Stir together the beans, salsa, chilies, flour, and chicken stock in your crock pot. Place chicken on top, season with salt and pepper. Scatter onion and bell pepper on top. Cook on low for 8 hours. (Don’t open the lid or stir) Take out the chicken, and shred (using 2 forks) if desired, then return the chicken to the pot. Serve in bowls, topped with a little sour cream on top and corn muffins on the side. Enjoy this perfect dish for a chilly fall day!
I used some of the veggies to make potato leek soup and a zucchini and goat cheese pizza. For dessert I made apple dumplings, but they turned out looking more like “apple blobs” due to my horrible puff pastry skills. They were good though – it’s hard to go wrong with puff pastry, cinnamon, apples, and vanilla ice cream! Sorry there are no pictures this time!
