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Saturday, September 17, 2011

Crock Pot Chicken Taco Chili - Recipe and Rave


SERIOUSLY... eat this.



Crock Pot Chicken Taco Chili


1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used paste - worked fine)
10 oz package frozen corn kernels (used 2 small cans of corn kernels and some frozen - the kids love corn)
2 14.5-oz cans diced tomatoes w/chilies (used 1 with chilies and one without - not too hot then!)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts (used a bit more to stretch it a bit)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Also try it with low fat cheese and sour cream.


Mine was topped with cheese and I wish I had sour cream in the house... next time!

I actually also made baked tortilla bowls with a set I bought at a yard sale for a buck. They came out great!!! the kids LOVED the "chip" bowls :) you just take a regular tortilla and put it in between the pan molds and bake for a few mins. sooo delicious

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