I’m totally winging it today everyone! I sat down last night thinking and thinking about how to use the leftover tofu I have in the fridge in a quick and fast meal that I could prep the night before. That way, when I came home from volunteering today I could do less cooking and more eating. Well, I failed. I couldn’t come up with a single simple and appetizing meal. So alas, the tofu will have to wait. I’m open to suggestions for a future quandary!
Anywho, what else is ready as soon as I walk in the door than a crockpot meal? I decided to go crockpot only and try a simple BBQ Beer chicken recipe with some odds and ends in my fridge.
BBQ Beer Chicken
2 boneless skinless chicken breasts
1/2 cup bbq sauce
1/2 cup beer
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/2 cup corn
1/2 cup black beans
Serves 2-3 people
Place chicken breasts at the bottom of crockpot. Season with onion powder, garlic powder, salt and pepper.
Whisk together bbq sauce and beer in a separate cup and pour over chicken.
Pour in beans and corn and lightly incorporate into bbq-beer mixture.
Cook on low for 6 hours or high for 3.5 hours. Mine wasn’t as shreddy as I was hoping for since somebody turned the crockpot off about a half hour early. Ehem, Paul.
To be fair, it came out great anyways!
We served this with sautéed kale and couscous.
The heat wave has finally broke, hallelujah! In a last ditch effort on Saturday night, we spent the night at my boyfriends parents house for some heat-related relief. We went out for some drinks, woke up in the morning and were pleasantly surprised to wake up to a beautiful Sunday morning, still hot but definitely doable. We came back to our apartment, (of course only after completing our three loads of laundry…for free!) and I was actually able to do a little cleaning and dinner preparation for the coming week.
After doing a lot of Pinterest searching, clean eating reading, and surveying our pantry I decided to string together a few different recipes and try my hand at my very own slow cooker chili. I created this wonderful sweet potato, chicken, bean and corn chili extravaganza that I prepared Sunday and cooked today while I was at work. I’ve been trying to investigate this whole “clean eating” thing and I could be wrong, but I think this recipe is mostly “clean!”
Sweet Potato, Bean, Chicken Chili
- 2 boneless, skinless chicken breasts
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup corn
- 1 small sweet potato, peeled and cubed
- 1 cup black beans, drained and rinsed
- 1/2 cup kidney beans, drained and rinsed
- 1 4-oz can diced green chilies
- 1 8-oz can tomato sauce
- 1/3 cup chicken stock
- 1/2 TBL chili powder
- 1/2 tsp salt
Place chicken breast on the bottom of your crock pot. Add onion, garlic, corn, sweet potato, black beans, kidney beans, and chilies
Pour tomato sauce and chicken stock over the top. Add chili powder and salt. Mix all ingredients well, leaving the chicken breasts on the bottom. Cook on low for 7 hours.
Once cooked, turn off crock pot and use two forks to shred chicken. Incorporate shredded chicken into the chili and serve. We enjoyed this with some delicious bread from a local bakery and topped it with cheese and chives. Enjoy!