Inside the Life of Me.....

Saturday, August 6, 2011

Slow Cooker Chicken Taco Chili by Sprinkled with Flour

Another great winter recipe~

Slow Cooker Chicken Taco Chili

1 onion, diced (optional)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 8-oz can corn
2 (14.5-oz) cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese

~ Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
~ Place the chicken on top and cover.
~ Cook on low for 8-10 hours or on high for 6-8 hours.
~ Before serving, use a fork to shred the chicken, and stir to mix.
~ Serve over cooked rice and top with shredded cheddar cheese.

Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos.  It keeps very well in the refrigerator and tastes even better the next day.  For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir. Note: I buy chicken breasts that are naturally raised, so they tend to be on the small size. If your chicken breasts are large, you may only want to use 2-3 chicken breasts.

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