April 18, 2013

Slow Cooker Chicken Taco Chili

This recipe is so easy I think a chimp could put it together. Well, maybe that is overstating it a bit; BUT it is really easy...and delicious. This Pinterest find was another perfect remedy for a busy t-ball night at our house. I served it over tortilla chips (a la nachos), with some Greek yogurt (standing in for sour cream) and diced avocados for toppings. It was totally yummy! This would make for great burrito filling, or just as a stand alone chili, too.

Slow Cooker Chicken Taco Chili
Adapted From: Pinterest (not sure of original source)

1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 (14 oz.)can of Rotel original
1 (14 oz.)can of fire roasted diced tomatoes
1 (16 oz.) can of tomato sauce
1 small bag of frozen corn
1 packet of taco seasoning
1 tbsp of chili powder
3 boneless skinless chicken breasts
salt and pepper to taste
(I also added a pinch of the following: garlic powder, cumin, coriander. This is totally optional)

Tortilla chips
shredded cheese of your choice (I used sharp cheddar)
diced avocados (marinated in lemon and lime juice, with a pinch of salt)
sour cream or Greek yogurt

Add all ingredients into the slow cooker, with exception of toppings. Cook on high for 4-6 hours OR low for 8 hours. Shred chicken with forks once cook time is over. Serve over tortilla chips and toppings of your choice.

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