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
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)
1. Combinebeans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.Placechicken on top and cover.
2. Cookon 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.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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