Tonight, the Green Bay Packers are playing their long time rivals, the Chicago Bears. I have my fingers crossed and prayers said that "The Pack" plays well and beats the Bears with no one getting injured! I usually help "coach" the team by yelling at them from the comfort of my living room couch. The only thing that's better is being at the game.
Unfortunately, my book club is scheduled to meet tonight. I know, I know. Poor planning on our part. While I'm discussing Shanghai Girls by Lisa See (read it!), my husband and his buddies will be at our house in the "man cave" watching and "coaching" (aka yelling at the TV). Since I'm the kind of person who can't let anyone ever enter our house without being offered food, I made a big batch of crockpot chicken chili. It is seriously the easiest recipe I've ever made, and my husband and his friends LOVE it.
Crockpot Chicken Chili (adapted from Weight Watchers (R) Southwest Soup)
Makes 8 bowl-fulls or feeds 3-4 hungry men
3-4 Frozen Chicken Breasts
3 tbsp Wildtree Taco Seasoning
2 tbsp Wildtree Garlic Galore Seasoning
1 medium onion, diced
1 can crushed or diced tomatoes (the fire roasted ones are good, but I go for the low sodium ones)
1 can white beans (navy or northern)
1 can black beans
1 can kidney beans
1 can baked beans (don't use the maple kind; original, vegetarian or spicy are best)
1 can kernel corn
Directions: Put everything in the crockpot in order. Do not thaw the chicken. Do not drain the beans, tomatoes or corn. Do not stir. See how easy this is?! Cook on high for 4-6 hours or low for 8-10 hours. Before you serve it, remove the chicken and shred it with two forks or chop it up. Put the chicken back in and now you stir. Serve and enjoy!
|My lunch today|
This also freezes well, so I'm going to take some and put it in a bowl for my friend's sister who was just diagnosed with cancer. This way she has an easy delicious meal too!