I know I've been kinda MIA lately, but we made it through Hurricane Irene safe & sound!
The worst that happened was that we lost power until Tuesday night, and also had some flooding in our basement.
Thankfully nothing got ruined except for a few things I unfortunately forgot to take off the floor, and a lot of empty cardboard boxes we were storing for our next move.
But there was a decent bit of cleanup and a decent bit of me being in a really bad mood over the whole thing.
And... a decent bit of Mr. Vittles being in a bad mood because I was in a bad mood.
So I decided that yesterday I needed to make something nice.
I haven't made hardly anything in about 2 weeks, let alone any new recipes, but I saw this recipe for Slow Cooker Summer Chicken Chili on Friday evening and knew I had to try it.
Especially before summer is OVER! Can you believe it's Labor Day already? I have no idea where August went.
Maybe it got washed away in the storm?
McLoone's, Asbury Park Boardwalk 8/28/11 - © 2011 Reuters
(This picture was taken right up the street from my house! As I'm sure you can tell, waves are not supposed to be crashing onto the boardwalk.)
In any case, since the summer to fall transition is nearly upon us, this was actually a dual-season meal - I made a really fun & different fall-flavored cornbread to go with that I think you guys are going to like. But more on that soon!
Until then - enjoy these final days of summer and have a safe & happy Labor Day!
Slow-Cooker Summer Chicken Chili
- 8 oz. can tomato sauce
- 15-oz. can kidney beans, drained and rinsed
- 15-oz. can black beans, drained and rinsed
- 1 C. frozen corn
- 1 medium onion, diced
- 1 green pepper, diced
- 1 clove garlic, minced
- 1 jalapeno, seeds removed, finely diced
- 1 1/2 lbs. tomatoes, diced
- 3 T. chili powder
- 1 T. cumin
- 2 T. oregano
- 1 t. brown sugar
- Salt & freshly ground pepper, to taste
- 1/4 C. white wine
- 1/2 C. water
- 2 large, boneless, skinless chicken breasts (about 1 lb. total)
- optional : shredded cheese, sour cream, chopped cilantro for serving
Combine all ingredients except for the chicken breasts in the basin of a large slow cooker. Place chicken breasts on top, and cover slow cooker.
Cook on high for 4-6 hours or low for 8-10. Remove chicken 30 minutes before serving, and shred using two forks. Return to chili and stir well. Adjust seasonings if necessary, then continue cooking. Serve chili with sour cream, cheese, and/or chopped cilantro if desired.
Recipe Adapted from Back to Her Roots