💕Crock Pot Chicken Taco Chili

posted in Recipes on 3/24/2014

You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home.

INGREDIENTS: ① 1 16 oz. can black beans, drained ② 1 16 oz. can kidney beans, drained ③ 2 garlic cloves, minced ④ 1 medium onion, chopped ⑤ 1 jalapeno pepper, minced ⑥ 1 green bell pepper, chopped ⑦ 10 oz. package (1 1/4 cups) frozen corn kernels ⑧ 1 8 oz. can tomato sauce

Continued...., ⑨ 1 28 oz. can diced tomatoes, drained ⑩ 1 tbsp. cumin ⑪ 1 tbsp. chili powder ⑫ 1 tsp. dried oregano ⑬ 1 tsp. kosher salt ⑭ 1/2 tsp. freshly ground pepper 2 boneless, skinless chicken breasts, uncooked 1/4 cup chopped fresh cilantro

If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer the whole pot at 350 degrees, stirring occasionally, for 3 hours. Using either, you’ll end up with a delicious result and find that leftovers are even better the next day.

DIRECTIONS: 1.Combine ingredients 1 through 14 in a slow cooker*.Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours,stirring occasionally. 2.thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking.

Serve with Honey Jalapeño Cornbread, if desired.

Enjoy!

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