How to Make Dinner in the Simplest Way Possible

There’s nothing quite like comfort food that’s easy to make!

Confession time: I used to love to cook! Now, I find that the time and effort is taxing. Yet, I don’t want to get takeout or eat lots of processed food too often.

Several years ago, someone introduced me to a recipe that I LOVE and it’s so easy to make. Although it’s a chili recipe, I make it year-round.

I thought I’d share the recipe and my short-cuts with you. You may find that, regardless of health conditions, you can easily make this and have a healthy meal. Or even better, you can easily delegate the cooking to someone else!

The recipe is below, and I’m going to share my quick tips with you first so you know how to simplify the prep. Short cuts are always your friend!

I buy the largest packages of boneless chicken breast with rib meat. I pick a time to trim the fat, repackage in smaller portions, and freeze. Then I just defrost prior to my cook day. To save more time, buy boneless chicken breast. The reason I choose boneless chicken breast with rib meat is cost.

I stock multiple cans of beans, corn, tomatoes, and chicken broth on an easily accessible shelf. I keep all the spices together, including the ranch dressing mix envelope. I always keep a couple of bricks of cream cheese in the refrigerator.

All of this makes assembling the recipe in the slow cooker very efficient.

SLOW COOKER BUFFALO CHICKEN CHILI

Prep Time: 10 minutes (using the tips I list above)

Cook Time: 8 hours

Serves: 6

I got the recipe here.

INGREDIENTS

• 1 1/2 pounds boneless chicken breasts
• 14.5 ounce can Great Northern beans, drained
• 14.5 ounce can fire-roasted diced tomatoes, drained
• 14.5 ounce can chicken broth
• 1/4-1/2 cup buffalo wing sauce
• 1 package ranch dressing mix envelope
• 14.5 ounce can sweet corn kernels, drained
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon salt
• 8 ounces cream cheese

INSTRUCTIONS

1. In a slow cooker, combine all the ingredients except the cream cheese and toppings.
2. Cook on high for 4 hours or low for 8 hours.
3. Shred the chicken in the slow cooker using two forks. You can also use a slotted spoon to remove the chicken to a cutting board, shred it, and then return to the pot.
4. Add the cream cheese and stir until it is incorporated.
5. If desired, serve with toppings. Suggestions include: tortilla chips, fresh cilantro, blue cheese crumbles, and additional hot sauce.

Feel free to customize according to your dietary needs. For example, regular diced tomatoes can be substituted for fire-roasted diced tomatoes and low-fat cream cheese can be used. Almost any type of beans could be used. If you eat a gluten-free diet, then double-check the brand of chicken broth and ranch dressing.

I realize that this post is about one specific recipe, however, similar short-cuts may help with other recipes. BTW, I have another slow cooker recipe that I “double” by putting all of the ingredients into a freezable container at the same time that I place the ingredients in the slow cooker. Then, a couple of months later when I need a fast meal, I defrost the container and cook according to the directions. Easy, peasy!

I’d love to hear your thoughts! If you try the recipe or make it with a substitution, share your experience below. If you have an easy recipe, feel free to post it as well.