If I’m being completely honest, I have to say that I only enjoy a select few things about fall: pumpkin flavored coffee, perfect running weather, and crockpot dinners are at the top of my list. Go figure, 2 of my top 3 involve food…priorities people!! Anyway, I’m a creature of routine when it comes to preparing meals for my work weeks, but all routines seem to fly out the window in the summertime. I figured now is the perfect time for me to get back on track, so this past weekend, I did just that by dusting off my crockpot.
To me, crockpots are a saving grace. You can basically throw a slew of ingredients in there, add broth, and all of a sudden you have a dinner ready to eat in 6 hours. Whenever I decide to use my crockpot, I typically choose a Sunday. That way, I have a meal that lasts me throughout the work week. I rarely have enough energy to cook an entire meal for myself after a 12-13 hour day at the office, so by preparing a meal on Sunday, I avoid this hurdle, and avoid the urge to order out each night—and extremely hard obstacle to overcome when you live in the city of Boston!
In addition to providing a simple meal solution, I find crockpot meals to be cost effective, too. Cans of chicken broth, beans, corn, and chopped veggies are for the most part inexpensive. It’s the protein that can be pricey. However, if you wait for a sale, you’ll be able to make yourself a simple, inexpensive, delicious dinner. The ingredients for this crockpot dinner cost less than $13 in total, and this meal lasted me 3 lunches and 2 dinners…that is a budget-friendly dinner in my mind!
Crockpot Chicken Chili
1 can chicken broth
1 can diced tomatoes
1 can black beans, drained & rinsed ( I used white, I was out of black)
8 oz frozen corn
3 green onions, sliced (optional, I omitted these)
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon chili powder (more or less to taste)
Salt, to taste
2 large chicken breasts, or 4 thinner chicken breasts, thawed
Shredded cheddar cheese
1. Combine all ingredients from chicken broth to salt in crock pot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours.
2. Remove chicken breasts and shred with two forks. Return shredded chicken to crock pot, stir to combine, taste and adjust seasonings.
3. Taste the goodness straight from the pot…then serve over letttuce, cooked rice, or in tortillas. (I used whole-wheat tortillas).
This meal came together in less than 25 minutes. I placed all the ingredients in the crockpot at 1:00, and by 7:00, dinner was ready to serve. Plus, all I had to do was place my chicken chili on top of a whole-wheat tortilla, pile on the toppings, and dig in. SO GOOD. During the week, I brought the chili to work in a separate container and heated it up each day to top my salads. Make these this week…I promise, it will save you time in the kitchen and help you ease back into fall.. PROMISE!