Dinners are perhaps one of the easiest things to spend a lot of money on. Think about it, you have just finished work, you’re tired, you want to put your feet up and the last thing that you want to do is slave away in the kitchen to make a meal. Before you know it, you’re buying take out for $20+ a serve or you’re grabbing a premade, frozen meal for $5+ a serve. The latter might seem like a good deal, but today I’m going to show you a recipe that I use that ends up costing me less than $2 a serve and it’s even easier than grabbing a frozen meal because this recipe only takes about 15 minutes of preparation and then it’s set and forget!
A great investment for those who don’t have one is a slow cooker. These bad boys are as simple as they come, you just put your meat and veggies in the pot, set it to the right temperature and you leave it alone for 8 hours. This recipe is great because I can put it on before I go to work, come back after a long day and I’ve got a delicious, home-cooked meal waiting for me when I get back. So here’s the recipe:
Pulled Chicken Chilli – Here’s what you’ll need for the recipe and their rough prices based on how much it cost me when I grabbed this exact list a few days ago.
Note: This recipe is great because it is so interchangeable. Everything in this recipe can be replaced or subbed in with another food depending on your preference. If you don’t like chicken, beef topside works well, as does lamb. If you are vegan/vegetarian, you can replace the meat with additional beans. If you don’t like the vegetables or herbs mentioned, sub them out for ones that you prefer. If you don’t like rice, sub it out for pasta etc. Also, if you’re not a fan of spicy food, you can use the same recipe without the chillies. If you do like spicy food, feel free to add your personal touches like hot sauce and curry powder. It’s entirely up to you.
Step 1 – Remove any additional fat from the meat and then add the meat to the bottom of the slow cooker.
Step 2 – Dice/chop your vegetables and then add the onions, snow peas, capsicum, chilli, ginger and garlic on top of the chicken
Step 3 – Drain and rinse your beans, then add them to the slow cooker
Step 4 – Pour your simmer sauce and can of chopped tomatoes on top, so that they are covering everything evenly
Step 5 – Add any additional herbs that you want to put in like salt, pepper, curry powder etc., then put the lid on your slow cooker and set it to low for 8 hours.
Step 6 – After 7 and a half hours, start adding your rice to the rice cooker and putting it into containers/bowls. You can make roughly 12-15 meals depending on how much rice you want to use. I use a cup of rice per container. If you don’t eat that much rice you can get away with using ½ and ¾ cups.
Step 7 – After 8 hours, open the lid to your slow cooker and pull apart the meat using two forks. If the mixture is too runny for your liking, add a few tablespoons of flour to thicken the mixture.
Step 8. Add anywhere from ½ cup to 1 cup of rice and the chilli chicken to your meal prep containers and add your favourite garnish and voila.
Once your recipe is done, you will now have around two weeks worth of dinners. You can eat one that night and leave three in the fridge to eat over the next three nights. Alternatively, you can leave six in the fridge and enjoy it for lunches as well. Store the rest in your freezer and enjoy your meals. If you want added variety, you can also freeze servings of the chilli chicken and use them with other things. You can add it to nachos, serve on burritos, take them into work as lunch wraps etc.