Busy days!
Here is a easy chili recipe for your crockpot on one of these busy days when you do not have time to spend in the kitchen! It will warm you up inside and keep you warmer on outside too, plus help you fight any winter bugs going around.

Crockpot Chicken Chili


1 lrg chicken breast (or 2 smaller ones)
3 c. cooked pinto beans
1 8oz. can El Pato jalapeno sauce
1 small can green chiles
1 12 oz can diced tomato and green chili (like Rotel)
1 8 oz. can tomato sauce
2-3 cloves minced garlic
2 c. water apx, I add more if it looks like it needs it
chili powder 2-3 t. apx.
salt
Sprinkle of oregano


Cook on low 8 hours in your crockpot.


Debone chicken, put back in chili, add 1/2 t. cumin and 1/4 c. chopped fresh cilantro. Serve topped with grated cheese and tortilla chips crushed.
Very filling and tasty!

For an easy dessert, follow it with:
Easy Peach Crisp
Peel and slice about 10 peaches (or use 1 large can or 2 jars of well drained peaches) Place in 9 x 13 pan with 1/2 c. sugar and 1 t. cinnamon if you are using fresh peaches (for canned ones sometimes I thicken the juice with cornstarch)
Meanwhile mix topping:
1c. Flour
2 c. oatmeal 1 t. cinnamon
1/2 c. sugar 1/2 c. melted margarine or butter
Mix all together until crumbly
Put on top of peaches and bake at 350 for about 40 min. or until topping is crunchy