19 September 2014

Crockpot magic

Last Fall, I got bit real hard by the crockpot bug. (that's a real thing) Nate and I eat out way more than we should (we don't eat fast food, though),  but I do honestly try to grocery shop for meals so that we can eat at home. Especially with me working a lot longer hours this upcoming fall, I am going to definitely rely on the crockpot more and more.

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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