Once fall came into full swing and we got super busy, the crock pot came right out. And let me tell you, I was so excited! I love making crock pot creations, and this one was new to me. Can you believe that I'd never had chicken chili? I guess I've always been more of a red meat chili kind of girl. This dish turned out great and we had leftovers for a week! There are a few different ways of serving it, and when you're eating it often, it's nice to change it up a bit. Each time, I topped it with salsa, sour cream and shredded cheese and served it over rice, in a tortilla or just plain! Simple, cheap, and delicious!
Crock Pot Chicken Chili
Adapted from Skinny Taste
Ingredients:
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 diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro (optional)
Directions:
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 9-10 hours or on high for 4-5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro if you wish. Also try it with low fat cheese and sour cream.
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