Tasty Tuesday: Crock Pot Chicken Taco Chili

As a working mom, the Crock pot is probably the best invention for making dinners at home.  I remember when they first came out and there was only soup recipes and other basic recipes to cook inside them.  Thankfully with sites like Allrecipes, Pinterest, and Facebook there are so many more recipes to try. 
Photo courtesy of Pinterest

One of my family's favorites is Crock Pot Chicken Taco Chili.  

1 small onion (chopped)
1 can black beans (drained)
1 can kidney bean (drained)
1 can tomato sauce (8 oz)
1 package of frozen corn
2 cans diced tomatoes with chilies (10 oz cans)
1 can of chopped green chili peppers (4oz)
1 packet of low sodium taco or chili seasoning
1 tbsp of cumin
1 tbsp of chili powder
3 boneless skinless chicken breasts (can be fresh or frozen)
1/4 cup chopped cilantro (fresh)

Combine all ingredients (excluding the chicken) and mix until slightly heated and lay the chicken on top. Cook on high for 4-6 hours.
Shred the chicken once cooked and leave on warm until ready to serve.

Can serve over brown rice, white rice, or in a soft or hard taco shell.

It does provide about 10 serving sizes and only 220 calories.
I hope you love it as much as we do.

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