I’m not really sure what happened to our summer weather. We started off really great, with a lot of days in the 80’s and 90’s. But for some reason the Pacific NorthWest forgot that it was Summertime and we have had a lot of rainy days sitting in the 60’s and 70’s. This is surely not what I am used to!
Sure, in Eastern Washington we have 4 seasons. And the weather is changing all of the time. But in July? I’m used to sunny days with 90 degree weather.
So a couple of weeks ago when I was heading out to my dad’s house to pit and can cherries, I knew it was going to be an ALL.DAY.JOB. I didn’t really know exactly how long, but I knew that I should put something in the crockpot so I didn’t have to worry about dinner later on. It was sort of a no brainer. Chicken Taco Chili would be perfect for a chilly, rainy day that I didn’t have time to cook anything!
This takes no time at all because I put the chicken in frozen, the corn was frozen (don’t mind that the corn was a little over frozen!), and the rest was cans that I opened and tossed in and some seasoning. The only “work” was chopping some onion.
Dump everything in and stir enough to mix in the seasoning. Don’t worry about your frozen chicken on the bottom of the crockpot!
I left it on low and headed out the door. And about 8 hours later when my husband got home he called me and asked what he needed to do. I told him to use 2 forks and shred the chicken and then he could eat anytime!
- 3 frozen chicken breasts
- 1 onion, chopped
- 1 can black beans
- 1 can kidney beans
- 1 can tomato sauce (I used an 8oz can but you could use more!)
- 10 oz package frozen corn
- 2 cans diced tomatoes w/chilies
- 1 pack of taco seasoning
- 1 Tbsp cumin
- 1 Tbsp chili powder
- shredded cheese (optional)
- tortilla chips (optional)
- Mix together all ingredients into the crockpot and cover.
- Cook on low for 10 hours or on high for 6 hours.
- Half hour before serving, use two forks and shred chicken.
- Top with optional ingredients and serve!
What is your go-to rainy day meal?