I love my crockpot. There are lots of folks who think it's cheating to dump stuff in a slow cooker, leave it until evening and call it a home-cooked meal. I figure if I cooked it in my kitchen, it's a home-cooked meal. I'm not too proud to use break and bake cookies. I've used the breadmaker to kneed dough for cinnamon rolls. And the crockpot is my best friend some days.
Tonight we're having chicken-chili tacos. The recipe was just called "Chicken Chili," but my family doesn't go for chili in a bowl. In my house, chili is for topping a burrito or a hot dog. Anyway, here's the recipe:
3-4 large chicken breasts (we use the frozen-in-a-bag kind), cut up into small pieces
2 cans diced tomatoes DRAINED
1 large can or about 2 cups cooked pinto beans
1 packet taco seasoning
1 cup frozen corn
1/2 cup each of chopped onion, sliced black olives, and green peppers (in my version I use onion powder and omit the rest)
2 Tbs tapioca (dry, from a box)
Dump into crockpot. Stir. Cook 4 hours on low setting. Scoop into flour tortillas, sprinkle with cheese, wrap it all up. Eat.
If you really are looking for chili, you can use petite diced tomatoes instead and add without draining. Super easy. My kind of meal.