Here is one of the easiest and yummiest recipes that I made like once a week last fall and winter.
Crockpot Chicken Taco Chili
(originally a Weight Watchers Recipe)
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can tomato sauce
10 oz package frozen corn kernels (or 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies or jalapeños
1 can olives (optional, but I love black olives)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
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. Also try it topped with avocado, cheese and/or sour cream. Or as Nate loves, over white rice.

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