My favorite cooking vessel is the Crock Pot so I have officially renamed October – “Crocktober” since it is typically the season when we break it out again for warm hearty soups & stews.
One of the reasons I love the Crock Pot so much is all you have to do is throw in a bunch of veggies, protein, seasoning & liquid into it in the morning & you come home to the smells of dinner already made. Andy typically leftovers for the next day! It’s more of a method than an exact science but for those that prefer a more precise recipe, I managed to take some notes & pictures of some Chicken Chili to give you some guidance. We discovered the Chocolate Stout at a local harvest festival so I love to experiment – but please feel free to take some liberty. I do find in general a little beer or wine thrown into the slow cooker enhances the overall flavor but if you prefer to keep it alcohol-free try throwing in a tablespoon of chocolate chips!
Chicken Chili with Chocolate Beer2 lbs. boneless, skinless chicken breast 4-6 cups chopped veggies (see picture) 1 8 oz. jar salsa 2, 16.5 oz, cans of beans (black, pinto, navy, garbanzo, etc.) 1 32 oz. box chicken broth or stock (reduced sodium & preferably organic) 1 bottle Chocolate Stout 2-3 T. chili powder 1 t. dried oregano 1 t. salt 1 t. ground pepper
Place all the ingredients into the slow cooker & give a good stir. Turn to HIGH for 4-6 hours (or LOW for 6-8 hours). Serve & enjoy!
What is your favorite slow cooker recipe?