Y’all, it’s winter. And winter, in my opinion, kind of sucks. In North Carolina the weather can change from being 20 degrees one day to a high of 65 the next and then go right back to being 20. It’s actually infuriating. Also, it makes me have a cold. Gross.
But you know what isn’t gross? This dish. It’s a slow cooker dish that is so simple and yet so delicious it’ll knock your socks right off. Which is a shame, because it’s cold out and you need to keep your feet warm! So get an extra pair of socks for when your first pair are knocked off and get ready.
First things first: the slow cooker. I’ve heard a lot of misconceptions thrown around about this little kitchen appliance. I think slow cookers are god’s gift to busy people who want a warm meal after a long day. So, I am here to dispel some of those rumors I have heard. Here we go.
This is my slow cooker. We haven’t been together all that long, but he’s phenomenal. LSF even loves him as much as I do. Well, almost.
Rumor 1: “Slow cookers are expensive, aren’t they?”
Me: No, they’re not. You can get crazy ones from Williams-Sonoma that cost $80 that will promise to do everything for you, but really? They’re not worth it. All you need is something that will keep heat at a constant low temperature for an extended period of time.
Rumor 2: “All you can make are soups.”
Me: Erroneous! You can make vast ranges of things in slow cookers! I’ve made cookies, pulled pork, stews, chilis, yes, soups, stuffed peppers, spaghetti, baked beans, pork loins, and really, anything under the sun. Your slow cooker is awesome. Use it.
And that’s all the rumors I have the energy to dispel. Seriously, people. Get a slow cooker. It’ll make you happy when you walk home after a day of work or being out so happy to know you don’t have to do ANYTHING. Bliss.
Now, for this dish. I got it from AllRecipes forever ago and have held onto it tightly. It makes a ton, but leftovers are phenomenal. First, your tool of necessity: your can opener!
And then also, the ingredients.
1 chopped onion (which was forgotten and missed this time around, but such is life), 1 can of chili beans, 1 can of black beans, 1 can of whole kernel corn, 1 8-oz can of tomato sauce, 1 can or bottle of beer, 2 cans of Rotel (your choice of hotness), 1 package of taco seasoning, 3 boneless skinless chicken breasts.
Now, I’ve talked before about “plop” recipes a la Buffalo Chicken Dip, and this is another plopper (must find new word, ASAP). “Plop” recipes are recipes in which the majority of work is done “plopping” in ingredients and then being amazed at how easy something that delicious was to make.
The most difficult part of this recipe is opening up cans.
Before anything else, we’re going to pretend that I hadn’t run out of onions accidentally and that I put a chopped onion in the slow cooker first. Are we pretending? Ok, good. So….
First, the chili beans.
Then, the black beans (drain these if you want…going back I think I would have. I always forget if I do or not. Either way, you’re fine).
Then the corn (do drain this one for sure)…
Two cans of Rotel…
Oh my lord, it’s ALIIIIIIVE!
The can or bottle of beer (funny how this isn’t an ingredient we had to buy especially for this dish…hm….)
And (almost) finally, the taco seasoning.
Mix all of this stuff together to form a big gloppy pile of delicious…
And then, when mixed, place (don’t plop or else you will end up with said gloppy pile of delicious all over you) the chicken breasts in the slow cooker until they are submerged.
I swear I tried to make this look somewhat appetizing and it was impossible. Just trust me on this one, ok?
Now, put the lid on the slow cooker, plug the slow cooker in if you’re at all like me and kept wondering why the light wasn’t turning on only to realized you forgot this step, and set it to low. And then step away for 8 hours.
(Psst, the recipe says to cook it on low for 5, then shred the chicken, and then leave it on for another 2 or so but that’s malarkey. Yeah, I said it: malarkey. You can totally leave it all day while you’re at work and it’s 100% delicious. But if you’re all into following directions and stuff, I say go for this method some time and let me know how it goes.)
Then, it’s 8 hours later, the sky is dark because it turns dark at approximately 3PM these days, and you come back to shred all that gloriously slow-cooked chicken.
Many thanks to LSF for being willing to document two-handed endeavors. He may have just been hungry, but sometimes he’s gotta click for his supper.
How do you shred chicken, you ask? Good question! You take two forks, and then pull the chicken with them in opposite directions. And that’s it!
Once all the chicken is shredded your chili will look something like this.
I serve it with scoopy tortilla chips. And maybe sometimes a cerveza too. (Hey, it’s a I’ve-had-a-long-day dish, right?)
Is it just me, or do those little scoops look scared and backed against the wall? Don’t worry, little tortilla chips, you’re going to be safe and sound in my belly in about .2 seconds. Yummo.
And that’s it! Enjoy, everyone!
Here’s the original recipe from AllRecipes. Do you have any favorite slow-cooker standbyes? Let me know in the comments!
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Just leave it in there for 8 hours, and then shred the chicken when you come home. It’ll still be awesome.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.