Cooking is cathartic for me; I love it. Baking, cooking, it doesn’t matter. I love being in the kitchen over a hot stove making a delicious meal for my family. When I have the time, of course. But lately? Time has been something of an oddity. By the time dinner rolls around I’ve been working all day, baking for some of that time, and the last thing I feel like doing is making dinner. These are the times that my slow cooker becomes my best friend.
Slow cooker dinner nights are my favorites because I can get dinner prepped and ready in the morning - before I’m too tired. Before my baking starts and my dishes marathon begins, I prep a few things for dinner, throw them into the slow cooker, and presto, dinner is done when everyone is hungry ... even if I’m too tired to cook.
I have a few favorite recipes I routinely make in the slow cooker, and chili is one of them. My husband is a chili fanatic, so I try to make it at least a few times in the winter. And, if you make it in the slow cooker, it’s so easy to do, and it makes a ton. This is perfect for the next night - top a baked potato with chili and you have a fast leftover meal!
Really, this chili is one of the easiest ones I’ve made. Why? Because of the rotisserie chicken. The meat is added at the end of the cooking - no browning needed. When you begin this chili, all you have to do is chop an onion, then throw everything into the pot.