In our house, we often wish for little gnomes that go around getting all the shit done we don’t want to do. You know, clean the floors (at the top of my wish list), wash baseboards, wash the fridge, tidy up the playroom… I could go on and on. And while I’ve yet to come home and find an 18″ pudgy dude with a purple pointed hat going to town with a swiffer, I do have one secret weapon that helps out huge in the dinner prep department. The slow cooker.
The slow cooker is an amazing thing. It does the thing I don’t want to do – spend hours in the kitchen babysitting food while it cooks.
Well, just when I thought slow cooking couldn’t be any easier, one of my longtime best friends (and person extraordinaire) wowed a few of us friends with a simple chicken chili at her house one Tuesday night. For the past few years, I have been making it on the regular and it’s a home run hitter every time.
5 Ingredient + 4 Hour Chicken Chili
- Jar of green salsa. I use the Salsa Verde from Trader Joe’s.
- 1.5 pounds of chicken breasts or thighs. I prefer thighs for this recipe, plus they’re cheaper.
- 1 can of beans. I switch between black, cannellini (white) and pinto. Any of them taste great, but cannellini are my favorites because of their texture.
- 1 can of diced tomatoes. I use fire roasted with chilis for added flavor.
- 1 tablespoon of cumin
- Pour the jar of salsa into the bottom of the slow cooker.
- This is the best part… are you ready? Add the FROZEN chicken. Did you catch that? You can make this dish with frozen chicken!! I can hear the angels singing and it’s lovely.
- Add the can of diced tomatoes and cumin.
- Stir things up so the chicken is coated, not necessarily covered, but just coated in the salsa and tomatoes.
- Cook on high for 4 hours.
- After 3 1/2 hours, use a fork to shred the chicken up. Then add the can of rinsed beans and cook for 30 minutes more.
- Give it a good stir and dish it up over brown rice or just a la carte.
I top mine with a dollop of greek yogurt (don’t knock it until you try it), avocado and cilantro. For the Bodenettes, I also add shredded cheddar cheese.
This dish is great for large groups too. A few weeks ago my dad and his running buddy Keith came over for dinner. Knowing that they were going to have run 30+ miles over the course of two days leading up to dinner, I went ahead and doubled the batch and made 8 cups of brown rice. It was a good thing because these dudes showed up to my house (after running a marathon mind you) starving. This simple chili saved the day and those guys ate to their heart’s content. P.S. Keith, here’s the recipe you wanted.
Now, would you do me a solid? If you have a simple slow cooker recipe you love, would you share it with me?