Tuesday Recipe Blogging

Because it’s Tuesday which is my Monday and I am B.U.S.Y:

Easiest Ever Crockpot Chicken Chili

Get out the crockpot. Throw in:

• 2 large frozen skinless boneless chicken breasts
• 1 jar salsa
• 1 can corn, undrained
• 1 can beans, undrained (any kind – we use kidney or black, mostly)
• 1 can diced tomatoes, undrained
• 1 chicken bouillon cube
• 1 Tbsp chili powder

Set the crockpot on low and let it cook for at least 4 and up to 8 hours. Around the 4 hour mark, or when you get home, or right before you serve it, take the chicken breasts out of the pot with some tongs and use two forks to shred each breast. Put the shredded chicken back into the crock pot and let it cook until you’re ready to eat it. Serve with shredded cheese and sour cream. We like it with corn chips or corn muffins on the side. VEGETARIAN OPTION: leave out the chicken (obvs.) and replace the chicken bouillon cube with a veggie one. Add a package of frozen veggie burger-style crumbles. Or this might be good with that Quorn chicken replacer, but I’ve never tried it in a recipe like this, so I dunno.

Buon Appetito!