Chicken Taco Chili - Crockpot Dinner

If you've been online lately, then you've probably noticed that "crockpot cooking" is all the rage!!!

And no wonder!  I'm amazed at what you can do with a crockpot!  

For instance, I've made "Chicken Taco Chili" a couple of times now.  It is quickly becoming one of our favorite meals - healthy, nutritious, and oh-so-simple to dump in the crockpot and come home to a hot & ready meal.

Here's all you need......

1 onion, chopped 

1 16-oz. can black beans (do not drain)

1 16-oz. can kidney beans (do not drain)

10 oz. package of frozen corn kernels (we love the super sweet variety!)

2 14.5-oz. cans diced tomatoes w/chilies

1 8-oz. can tomato sauce

1 packet taco seasoning (use the reduced salt variety for healthier results)

1 Tbsp. cumin

1 Tbsp. chili powder

24 oz. (3-4) boneless skinless chicken breasts (stock up when these are on sale!!!) 

chili peppers, chopped (optional) 

1/4 cup chopped fresh cilantro (optional)

Combine beans, onion, chili peppers, corn, diced tomatoes, tomato sauce, cumin, chili powder and taco seasoning in the crock pot.  Stir to combine well.  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 the crock pot and stir well, cooking for the last half hour.  Top with fresh chopped cilantro, if desired. 

 
Now, here's how we dress it up at our house ~ crumble a few tortilla chips on top.......

Top with a dollop of low-fat sour cream.....

And who can resist a little grated cheese on top???  Obviously, I can't!!!

This super-simple recipe is sure to become one of your family's favorites!  It makes a lot of food and the leftovers reheat easily and are even better after a day or two.  So, when you're looking for some comfort food inspiration on these dreary winter days, give this one a try!

**And just a quick note here ~ I've even thrown my chicken breasts in on top, still frozen....and it still turned out perfectly!**

Bon appetit, y'all!