Savvy with Abbie

Now that the Utah Jazz season has started, game nights need to have simple dinners. Kevin found this recipe for Slow Cooker Shredded Chicken Chili and it was perfect! This recipe was from Simply Recipes and we made this one our own. We don't use onion or garlic and instead we use onion and garlic powder, I also replaced tomato puree with tomato paste and we did not add any celery. We used Saltines to dip and it was so perfect! I will be making this again! Ingredients: 3 boneless, skinless chicken thighs 1 Tbsp onion powder 12oz tomato paste 1 cup chicken broth 1 Tbsp garlic powder 2 Tbsp chili powder 1 tsp cumin 1 tsp oregano 1 tsp salt 1 can black beans, drained and rinsed 1 cup corn, drained 1 Tbsp apple cider vinegar Directions: Combine the chicken, seasonings, chicken broth and tomato paste in the slow cooker. Cover and cook for three hours. Shred the chicken, add the can of black beans, corn and apple cider vinegar and cook for 45 more minutes. Enjoy

The weather here in Central California can't seem to make up its mind. This week we have received rain as well as 72 degree weather. The night we made chili, it was a gloomy night and, quite honestly, I didn't feel like cooking. We had chicken breasts in the refrigerator but I wasn't sure what to make with it. I looked up a crockpot shredded chicken chili recipe from Sally's Baking Addiction HERE and we made ours below. Besides the chicken breast, this recipe ended up being fairly reasonably priced. We also have a lot of leftovers and it was literally a recipe that you pour all the ingredients in and just leave for a few hours. Recipes like this are my favorite :) What is your favorite winter go-to recipe? Ingredients: - 2 14oz cans of diced tomatoes, drained - 2 8oz cans of tomato sauce - 3 boneless skinless chicken breast, about 1.5 pounds - 2 cups chicken broth - 1 tbsp onion powder, seasoning - 1 14oz can of corn, drained - 1 14oz can of black beans, dra