It’s funny, how when the week is upside down,
when we don’t eat what the meal plan prescribed,
when the car is in the shop and
the dentist appointments get missed and
we argue and
cry all the way home and
It’s when our love is Most Fierce.
Despite this being a slow cooker meal, there is a minor bit of finagling in this recipe.
It’s the word of my month.
This entire month feels fussy, like the end of this recipe when you retrieve the chicken thighs from the chili, remove the skin and shred the chicken off the bone.
Between taxes, work, 40 handmade valentines (Insert Meaningful Look), weather that’s a drag and random childcare outages, the February Finagle is ON.
Good thing we have this cheap slow cooker black bean and chicken chili to come home to.
P.S. Sorry Pinterest. I tried a bunch of photos but they all looked gross. Good thing it tastes something awesome.
Great thing about this recipe, if you’re squeezed for time in the morning, you can prepare the whole mess the night before. Soak the black beans and add the ingredients (except the stock) to a large storage bag. In the morning of the day you’re cookin’, dump the bag into the slow cooker and call it a day. Or the beginning of a day.
Slow Cooker Black Bean and Chicken Chili
16 ounces dried black beans
28 ounce can of diced tomatoes
3 cloves garlic, chopped small
1 onion, chopped small
6 cups chicken stock
3 tablespoons chili powder
2 bay leaves
2 teaspoons cumin
2 tablespoons oregano
6 chicken thighs – 1 teaspoon salt and 1 teaspoon pepper to sprinkle over the thigh meat
2 teaspoons salt (or to taste)
Mild Cheddar, shredded
Cilantro, destemmed and chopped
Green Onions, chopped small
Hot sauce to taste
Right before you go to bed on the night before you want to make the chili, soak the black beans. Put the beans in a large bowl, fill the bowl with water up to about 1-2″ over the beans. Let the beans soak until the next morning.
The day of the cooking, drain and rinse the beans. Put them in the slow cooker.
Add the tomatoes, chicken stock, garlic, onion, chili powder, bay leaves, cumin, oregano and stir the mix together.
Peel the skin back from the chicken thighs. Salt and pepper the thigh meat. Cover the thigh meat back up with the skin. Set the chicken thighs on top of the bean mixture.
Turn slow cooker on low for 8-10 hours, if you can, stir through every 2 hours. If you can’t, that’s okay, I love you just the same.
Roughly 1 hour before serving, remove the thighs from the chili, shaking off any beans that stuck to the skin. Set the thighs carefully on a cutting board, let cool for about 15 minutes.
After they’re not going to burn you, peel the skin off of the thighs. Then, pull the meat off the bone and set aside. Chop the chicken into bits. Then, stir the chicken back through the slow cooker. Add the salt.
Just before serving, chop and set out all the fixins.
My bowl of chili has cheese, sour cream, green onions, cilantro and a splash of Cholula (proudly served at Dennys! Your bowl will probably look a little different.
(But I bet it’ll be super tasty.)
One of the perks of being a dissatisfied child of the 1980′s was the development of a rich fantasy life.
The oldest 10 year old in the universe, I dreamed of a career in advertising, of arguments with my handsome, of my bearded husband and dinner parties where everyone told the truth.
(P.S. Go me!)
Some of the most exciting parts of all that dreaming included the introduction of sun dried tomatoes and feta cheese as mainstream ingredients. Add them to bagels! Add them to your mixed green salads! They’re exotic! They’re for yuppies!
As always, eager to jump on culinary trends, this was one of the first dishes I made on my own.
80′s Stuffed Chicken Recipe
6 boneless, skinless chicken breasts
1/2 tsp kosher salt
1/2 tsp pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, chopped fine
3 cups bread crumbs
2 garlic cloves, minced
2/3 cup of sun dried tomatoes, chopped small
1 tsp kosher salt
1 tsp dried oregano
1 tsp pepper
1/4 tsp red pepper flakes
1 cup shredded Parmesan cheese
3/4 cup crumbled Feta cheese
Pound the chicken breasts to a uniform 1/2 inch thickness. Salt and pepper them on the inside with 1/2 the pepper and 1/2 the salt (1/2 tsp, 1/2 tsp). Fold in half and put on a cookie sheet, set in the fridge while you make the stuffing.
In a large saute pan, melt the butter and the olive oil over medium high heat until they start to bubble, add the chopped onion and stir through – keep stirring for about 3 minutes, or until the onions start to become translucent.
Add bread crumbs, stir through.
Add the garlic, stir through.
Add the sun dried tomatoes, stir through.
Add the salt, oregano and red pepper flakes and stir those through too.
When the bread crumbs are a nice toasty brown color (about 5 minutes), turn off the heat and let mixture cool for about 15 minutes. Then stir through the shredded Parmesan cheese and the crumbled Feta cheese.
Take the chicken breasts out of the fridge. Unfold each breast, put about 3/4 cup of the stuffing mixture into the middle, and then fold the rest of the breast over the top of the stuffing. Put back in the fridge.
Wash out the pan you made the stuffing in (any extra stuffing is yours, by the way)
Preheat oven to 350°.
Over medium-high heat, melt the other 3 tablespoons butter and 1 tablespoon oil in the large, clean sauté pan.
Remove as many chicken breasts from the baking sheet that fit comfortably in the saute pan and put them in the sauté pan.
Brown the stuffed chicken on each side, being careful not to spill too much stuffing out of the folded breast. It’s a little bit of a messy process, but it’s worth it.
Clean off the baking sheet and cover it with foil.
When the chicken breasts are browned, put them on the baking sheet in the oven for 20 minutes.
After I put the chicken breasts in the oven, I heat up water to cook the angel hair pasta I serve alongside. (And now I have The Angel Song in my head. Thanks Great White.)
We served 80s Stuffed Chicken Breasts with this Girard Sauvignon Blanc. But I bet a light red would have also done the trick.
My handsome bearded husband put on the Diana Krall Pandora Station, because there’s something about lady jazz that screams sophisticated eighties dinner party.
Pinot, no, you can’t have any.
Happy 80′s Stuffed Chicken Day!