Sunday, January 16, 2011

Crockpot Chicken Taco Chili


When the hubby's away, the mommy will make the food she likes to eat.  With him away so much lately, we've had chili, beef stew, pot roast, and sweet potatoes.  Tonight was no exception.

This recipe has been going around, and I finally succumbed to the many rave reviews.  I know many people use their crockpots for busy worknights, but for me, it's becoming imperative on nights my husband isn't around to watch the boys while I cook.

It's super duper easy, which was great because my three year old did almost all of the pouring of ingredients.

Speaking of my three year old, I made a few modications for his sake.

First, I used a can of Rotel in place of the diced tomatoes with chiles, since it IS diced tomatoes with chiles.  Rotel is 10oz, though.  I also used a can of plain diced tomatoes, because that's what I had.  I figured this would decrease any spice for my boy.  I didn't measure out the spices, so when I tasted at the end of cooking, it was a bit spicy... and I knew he wouldn't eat it.  So, I stirred some sour cream into his chili, and also topped it with some shredded cheddar.  Not only did he not complain about the spice, he kept telling me how good it was, and that I should make it again tomorrow (and that he helped me cook it.)

I also used chicken thighs, because they are so much cheaper.  I actually prefer dark meat usually, but in this recipe you really can't even tell the difference if you DO prefer white meat.

I've seen lots of folks serve this over rice, over pasta, but we enjoyed it plenty on its own, in mugs.

So, this is yummy.  It's pretty easy to customize (you're vegetarian?  leave out the chicken!).  It's very easy to make, and it's pretty good for ya.  Do it, you know you want to.

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