That button makes me so incredibly happy! Last year BooMama hosted a Souptacular that I still go back to for great recipes. This year she's expanded it to include Crockpots, and I couldn't BE more excited!
I LOVE my Crockpot!
For four years we lived in an old, falling down farmhouse (this, America, is how to save for a down payment while growing close to God). There was ONE outlet in the entire kitchen. I chose to plug in my fridge. We also plugged in an extension cord with a power bar where we set up our microwave, toaster oven, crockpot, and hot plate. We had to be careful not to run more than one of those at the same time or crazy electrical things would happen.
(Meals were never prayed over with more fervor; before, during and after. We also had to drain our pipes and shut off the water every night in the winter because the basement AND ground floor froze. Good times.)
I had previously enjoyed the odd slow-cooked meal, but I came to GREATLY ADORE my Crockpot during this time and still clutch recipes to me the way some women do jewellry or shoes. Next to my beloved Canon, my Crockpot is the inanimate object that brings me the greatest joy.
All that to say: if you are posting a crockpot recipe today, I will be right over and I think we should be best friends. Bless you!
Here's our Sunday favourite! I can throw it together while the kids are getting dressed, let it simmer the day away while we do all our church stuff, and come home to happiness.
Taco Chili (adapted from Better Homes and Gardens)
1 lrg can of diced tomatoes (spicy if you like)
1 lrg can black beans, drained and rinsed
1 lrg can corn niblets, drained and rinsed
1 lrg can white kidney beans, drained and rinsed
1 lb ground beef, browned and drained
1 pkg taco seasoning
Throw it all in the slow cooker and bubble away about 2-3 hours on high or 5-6 hours on low. Serve with grated cheese(s), sour cream, green onion, chiles, and corn chips.
This recipe is easy to adapt to exactly the way YOUR family likes it. Go ahead, play with the beans! Use turkey or tofu instead of beef! Change up the toppings! It's fun! (but don't omit the taco seasoning or the corn, because then it's just chili, right?) My picky eaters love that THEY get to choose what actually goes in their bowl. We like to eat it with the scoop kind of corn chip and not use any spoons. It's a nice twist on a traditional chili, it's pretty, and it's yummy! It's also a fun and easy meal when you're having guests over.
(I didn't give can sizes because I've noticed that American and Canadian ones are different. Why, I'll never know. Here we use the 28 oz tomatoes and our beans and corn comes in 19 oz cans. I've also used frozen corn instead of canned, about 1 1/2 cups.)
Come back and tell me if you love it! Thanks BooMama!