So today is my first day back at school after an amazing two week vacation. Going back to reality is always hard, but especially harder when you spent your vacation in Hawaii and California and returned to VERY cold winter weather. As a result, all I want to eat are warm hearty meals, like pasta and pizza. But since I spent my time off eating way too much amazing food, today’s post attempts to achieve my goal of warm and hearty, while also staying somewhat healthy. And this dish is very versatile because you can serve it in a tortilla, on a salad, on rice, or on its own with some veggies on the side.
So here’s the deal. I am really trying to be better about cooking new things for dinner, but sometimes you have to just fall back on your easy standbys when things are busy. One of my favorites is chili. And when it’s made in the crock pot, it’s even better! So here’s one of the best and easiest crock pot chili recipes.
I used this recipe. My only recommended changes are:
- Use frozen chicken, otherwise it’s a little too mushy at the end. Also, wait to shred the chicken until you’re ready to serve. And I shred mine in my mixer with the paddle attachment (much easier than forks).
The best part about this recipe is it lasts well. So I tend to make a big batch on Sundays and then enjoy it all week!
Something you should know about me: I love my crock pot. But every year, I forget about it until it starts to get cold and windy outside. Then I remember how awesome it is and start using it all the time. One of my new favorite recipes is this honey chicken recipe I found on Pinterest. The original can be found here.
I served it for my parents when they visited, and it was a big hit. I’ve now made it several other times, and each time I love it. It’s cooking in my kitchen right now, and the smell is amazing! The best part is that it is ridiculously easy and healthy. To start you just throw everything in the crock pot. See below.
Then you let it sit for a few hours, and at the end you get to eat this: