Because I never want any of you to have to admit that you are inept at cooking, I'll do it for all of us! I am on a mission to find fool-proof (emphasis on the "fool") recipes. If I can dump the ingredients in a slow cooker in the morning and forget about it til supper - all the better.
Well, here's one that fits the bill - and it has beer in it... Yay!
- 1 onion, chopped
- 1 (16 ounce) can chili beans (I used Ranch Style beans - I'm not sure if that's what they mean by "chili beans" or not. This confusion almost lost this recipe its "fool-proof" rating. But, Ranch Style beans turned out just fine, so peace was restored.)
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer (I used Shiner Bock)
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained (we call this Ro*Tel where I'm from...)
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts (I used four because, duh, that's what came in the package.)
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
I'm SO going to make this a crafty/recipe blog now because I've become so darn domestic. Up next: I might IRON something.