Crock Pot Chicken Taco Chili

Earlier this year I posted about a Chicken & White Bean Chili that I just adore. However, no matter what time of year we can never have too much chili. I levitated to this recipe on Skinny Taste for two reasons. 1. it’s healthy 2. you cook it in the crockpot. Need I say any more… Why not give it a try… right? Well, as always I’m glad I did because not only was this full of flavor but easy enough to put together before work in the morning, and best of all when you arrive home after a busy day of work not only does it smell like someone has been cooking in your house, but your dinner is ready! 

Prep: 5 minutes
Cook: 10 hours
Serves: 4-6

Ingredients:

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans rotel
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 0z. (3) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • chopped fresh cilantro, sour cream, and avocado (for topping)



Directions:

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 

2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, sour cream, and wedges of fresh avocado. 


Serving Suggestions: rice & tortilla chips

1 Comment

  1. Anonymous

    I was lucky enough to taste this one after stopping over Katie's one evening. Yummy!
    Edie

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