2 Nights, 2 Meals, 30 minutes prep, for real.

While it is probably no secret to most of you reading (is there anyone besides James out there reading?), I love my crockpot. It's so handy, I love the way it makes the house smell good all day, and really, who doesn't love a one-pot, forget-its-there-until-dinners-done sort of appliance. Anyway, you get my point, I love me a good crock-pot recipe and I'm always looking for more (so if you have a good one send it my way, please).

On Wednesday I found a whole new way to combine two crockpot meals into a tasty, cheap, and fast 2-for-1. So I thought I'd share:

Day 1: Beer-Roasted Chicken (I served this with microwave baked potatoes and a salad, but you could do whatever is fast and suits your personal fancy)

You need:

1 (3-4lb) whole fryer chicken

1 (12oz.) can beer (or substitute equal amount beef broth if you don't have or would prefer not to use)

1/2 t. garlic powder

1/2 t. salt

1/2 t. black pepper

1/2 t. paprika

To prepare:

Remove any extra parts (neck, organs) from inside cavity of chicken and place bird in crockpot. Pour beer/broth over and into the chicken. Sprinkle with seasonings and place lid on. Cook on medium high for 4 hours, or low for up to 8. This chicken was fall-off-the-bone tender and nicely flavored, yum! Serves 4.

Serve and store for tomorrow:

Remove skin from chicken, carve and reserve meat needed for dinner as desired. Remove the remaining meat from bones. Lightly shred extra chicken and place in a storage dish in refrigerator. Discard bones and strain broth to another refrigerated container.

Day 2: Chicken Taco Soup, adapted from this recipe (serve with tortilla chips for dipping or crumbling on top or over instant brown rice)

You need:

Leftover Chicken from Day 1

Leftover Stock from Day 1

1 medium onion coarsley chopped

1 (15 oz.) can chili-style beans, undrained

1 (15 oz.) can black beans, drained

1-2 cups water (depending on how this you want it)

1 (15 oz.) can diced chili-style or mexican-style tomatoes, undrained

1 (15oz.) can corn, drained OR 1 (1lb.) package frozen corn

1 (8 oz.) can tomato sauce OR 2 cups tomato juice

1 package taco seasoning or 1/3 this recipe

1/2 t. chipotle chili powder (optional)

Shredded cheddar cheese (optional)

Sour cream (optional)

Cilantro, chopped (optional)

To prepare:

Remove reserved chicken stock from fridge, using a spoon, scrape layer of fat off the top and discard. Remaining stock will be thick like jello. (Don't worry, it will return to a normal consistency as it warms)

Add all ingredients through chili powder (if using) to a crockpot and cook on high for 1 hour, or on low for up to 8.

Top bowls of soup with cheese, sour cream, and cilantro as desired. Serves 8.

Tips:

If you don't think you'll have enough chicken for both meals you could cook two whole birds at the same time and use all of one for dinner, and all of the the other for the soup.

If you just want to make the soup but didn't roast the chicken the previous day, substitute 3 bonless, skinless chicken breasts for leftover meat and 1 can of beer/broth in place of the water called for. (Basically, just follow the recipe I linked to as written.)