(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
Ingredients:
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
Directions:
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.
Enjoy!
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