Now that I’m working full time, the time that I have to spend cooking has diminished. I feel like I’m only home for ten minutes before it’s time for bed. Luckily for me, I got a Crockpot for Christmas, which is kind of like having a mini chef to do all of my cooking for me. Plus I have meals for multiple days at a time, which is awesome for my laziness.
Well? Do you?
Going along with my New Year’s Resolutions, I’ve been trying to cook healthier things for myself that are still delicious. I have a bunch of recipes saved that I’m excited to try, so look forward to those! My first one is a Southwestern 2 Bean Chicken dish that I adapted from a picture I found on Pinterest. I have a smaller crockpot and was trying to avoid corn, so I changed up the recipe a bit.
The Crock Pot is my new favorite kitchen tool
Ingredients:
1 pkg chicken breast tenderloins from Costco (or 2 chicken breasts)
1 chicken-flavored bouillon cube (I use Knorr)
1 (15 ounce) can low-sodium kidney beans, drained
1 (15 ounce) can low-sodium black beans, drained
2 (15 ounce) cans fire-roasted diced tomatoes in juice (I use low sodium)
1 (12 ounce) jar of your favorite salsa (I used Newman’s Own Medium)
1/2 avocado, sliced
Instructions:
Line the chicken breasts on the bottom of your crock pot. Pour the beans, tomatoes, and salsa over the chicken and stir to mix. Cook on low for ~7 hours (mine cooked for about 8.5 hours and was perfect), or until the chicken easily shreds when you stir the pot. Serve and top with avocado or your other favorite toppings, like cheese or sour cream.
It kind of looks like a flower. A beautiful, beany, avocado-y flower.
The consistency kind of came out at a cross between a soup and chili. It reminds me a lot of the Chicken Chili from Five Loaves Cafe which is one of my favorite soups. Best of all, this recipe took me approximately 2 minutes to prepare, and most of that was opening cans. It cooked while I was at work, and when I got home, my apartment smelled AMAZING.
