I'm in crockpot heaven these days. With the commencement of a new school year and now a new job, I've made some changes to help streamline our morning and evening routines. One simple change has been showering at night. Wow, has that freed up a good bit of time in the morning (translation: I can sleep a little later)! Second change has been eliminating almost all evening cooking. That doesn't mean we're eating out a lot or going with pre-fab meals. No, instead I've been pinning recipes left and right and then making meals on the weekends to freeze and have during the week or doing crock pot meals the night before and having Trey turn them on for me the next day.
I've recently shared a few great recipe discoveries here. The latest one though was a huge hit with Trey, who some of you may know as the King of Chili. I had no idea how he would receive this one. First of all, it's not a beef-based chili. Second, it's not his master recipe. Throwing caution to the wind, however, I made it anyway, and he LOVED it. Full disclosure, this recipe comes from Sweet Treats & More. It is incredibly easy to make and very healthy. Bon apetit!
adapted from Taste of Home
2-3 whole, boneless skinless chicken breasts (or 4-6 chicken tenders)
2 (15 oz) cans black beans, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes with green chiles, un-drained
1 medium green pepper, chopped
2 chipotle peppers in adobo sauce, chopped
2 tbs of the adobo sauce
2 garlic cloves, minced
1 tbs cumin
1/2 tsp salt
1/2 tsp pepper
Optional for garnishing: mozzarella or Monterrey jack cheese, sour cream, cilantro, lime wedges.
Place everything, aside from the chicken in a 4qt slow cooker and stir to combine. Lay chicken over the top and push down a little to cover with sauce. Cover and cook on low for 6-8 hours or until chicken is cooked and tender, or cook on high for 3-4 hours.