What would I do without Pintrest? Last week after getting in late from California on Saturday night, I was pleased to have a chilly fall day to wake up to on Sunday. I have been so ready for fall! I wanted to pull out my crockpot and have something delicious to eat while watching the Raven's and the Orioles games while I relaxed in my comfy clothes.
This Chicken Taco Chili was the perfect meal! I through it all in the crockpot and served with some baked Tostitos and we were in game land! Pretty healthy, super delicious, and warmmm meal!
1 onion chopped (I always just buy frozen chopped onions, as I HATE cutting up onions with tears running down my face)
16 ounce black beans (I always drain and rinse, as you know I'm not a fan of salt)
16 ounce can of kidney beans
8 ounce can tomato sauce
10 ounce package of frozen corn
2 14.5 ounce cans of tomatoes with chilies
1 packet taco seasoning (I always use the 50% less sodium)
1 Tbsp cumin
1 Tbsp chili powder
3 boneless chicken breasts
chopped chili peppers (I just used one small can)
Chopped fresh cilantro
I also added two fresh zucchinis for some added veggies, diced
1. I like to place chicken in first, as I think it keeps it more moist.
2. Top with remaining ingredients, except for cilantro.
3. Cook on high for 6 hours (or low for 10 hours).
4. A half hour before serving, take out chicken, shred, and place back in pot. Top with cilantro.