My love for cooking once and eating multiple times has been expressed many, many times. It’s my favorite time saving tip! If you are going to be in the kitchen you might as well make it worth you time. When I was asked to review Slow%20Cooker%20Double%20Dinners%20for%20Two:%20Cook%20Once,%20Eat%20Twice!%20(Slow%20Cooking%20for%20Two)">Slow%20Cooker%20Double%20Dinners%20for%20Two:%20Cook%20Once,%20Eat%20Twice!%20(Slow%20Cooking%20for%20Two)" target="_blank">Slow Cooker Double Dinners for Two, I had to say yes. Crockpot and cooking once to eat twice? I am in. The key to doing this is crock pot liners, you can usually find them with the other baggies. You are cooking two seperate dishes at the same time with these. And your clean up is minimal. Genius. Seriously! I want to kiss the author Cynthia Graubart.
The favorite dish we made out of here was the Southwest Chicken and White Bean Chili. It was delicious. And we loved everything we’ve made out of this cookbook and it’s been at least 8 dishes since I went through a whole box of slow cooker liners. This chili has a good spice to it and is hearty. The chicken thighs give it great flavor and you can customize with the toppings of your choice. Just cheese for me, but Scott had to have jalapenos and tons of hot sauce.
- 4 chicken thights
- Salt/Pepper
- 1 small red onion, diced
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 10 ounce can diced tomatoes with green chilis
- 2 gloves garlic, mined
- 1 tsp cumin
- 1 tsp chili powder
- ⅛ tsp cayenne (or more to taste)
- Shredded Cheddar Cheese
- Sour Cream
- Jalapenos
- Insert liner into the slow cooker, fully opening the bag and draping the excess over one side. (Remember this cookbook has you making two things at once)
- Add chicken to the liner. Season with salt/pepper.
- Top chicken with onion, beans, diced tomatoes, garlic, cumin, chili powder, and cayenne.
- Move bag around to combine.
- Cover and cook on Low for 5 hours.