This meal makes enough for a small country.  Adam and I had two big bowls and I am freezing the rest.  Freezer “take-out” is my kind of take-out. Total hands-on time for this dish was less than 10 minutes.  The hardest part was not slicing my finger on the top of the cans.  I failed at that.  If you fail at that, beware of the lime juice later.  Ouchie.

Crockpot Cheesy Chicken Chili

Ingredients:

• 3 whole chicken breasts, frozen or fresh
• 3 (15 oz) cans pinto beans, drained and rinsed
• 2 (15 oz) cans black beans, drained and rinsed
• 2 (15 oz) cans whole corn, undrained
• 2 (10 oz) cans Rotel, undrained
• 2 (1 oz) packets Ranch dressing mix
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon cumin
• 2 (8 ounce) packages cream cheese or Neufchâtel
• 1 bunch cilantro, chopped

Garnish:

• Tortilla Chips
• Limes
• Cheddar Cheese
• Lime
• Hot Sauce (If you’re feeling really saucy)

Instructions:

1. Place the chicken in the bottom of a large crock pot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
2. Add the cream cheese on top and put the lid on.
3. Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
4. Remove the chicken and shred with 2 forks – it may be tender enough to mix all the ingredients and shred the chicken in one motion!
5. Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
6. Turn off the heat and stir in the chopped cilantro.
7. Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.

*Inspired by Recipes Cookbook

Have you heard the news about the Siracha plant possibly being shut down due to the unbearable smells and stinging eyes it is creating for its neighbors?  Well, if not – be afraid, be VERY afraid – because if that happens, it’s about as close the apocalypse as we’ve come.  Screw the locus and earthquakes… no Siracha???  I might as well rip up my clothes and leave my car in the middle of the street while I walk to “Old New York” in search of water – because this, my friends, is the end of days.

In order to celebrate (read: possible MOURN) my favorite condiment, I went to the store and purchased 5 big bottles.  Don’t judge me… I consider myself more “Doomsday Peppper” than “Hoarder”.

After I rolled around on my bed with the bottles… I mean hid them under my bed in a locked box with a password only Gidget and I know… I put together a little dish I’ve seen swarming all over Pinterest recently, and now I know why. These Crockpot Korean Tacos are about as easy as it gets and wowzers,  they are gooooooooooooood.  I topped them with a tiny drizzle of sesame oil, some low fat cheese, asian pickled cabbage (or you could grab some kimchi at the store), a creamy umani sauce and Siracha (duh).

So many leftovers, so I froze almost all the rest for another quick meal down the road. Two meals, one night – VICTORY!!