Wednesday, February 9, 2011

Slow Cooker Wednesday: Chicken Taco Chili

(sans fixings on top, I was hungry!)
In my quest to utilize my slow cooker more often I have realized that I seem to be in a slow cooker rut. Meaning almost everything I make is some sort of soup/chili/stew. But I decided, screw the rut because I wanted to make this chili. Such a simple, healthy, comforting meal to come home to on a cold night. And even better, this hardly took any time or effort to prepare. I mixed everything up (except chicken) in a big Tupperware the night before, kept it in the refrigerator, and in the morning all I had to do was dump it in the slow cooker and add the chicken. And obviously because I can't get enough, this is healthy enough for me to add extra cheese on top:)

Slow Cooker Chicken Taco Chili
Source: Adapted from Skinny Taste

1 onion, chopped
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies (Rotel)
chili peppers, chopped (optional)1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3-4 boneless skinless chicken breasts

For garnish: chopped fresh cilantro, sour cream, shredded cheese

Combine all ingredients through chili powder in 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, cook for remaining 30 minutes. Top with your desired garnishes.


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