It was my turn to make dinner! If you don't realize I read probably somewhere around 20 different cooking blogs regularly and I found another one yesterday, as I was looking through what they had made before this little number jumped out at me and sounded delicious (or as my roommate likes to say DE-LISH!). I ran to the grocery store and grabbed the ingredients this morning and threw it in the crock pot before I left for work. Because it was my first time trying the recipe I followed it exactly and didn't make any changes. It was really good but there are a couple of things that I would do a little differently next time I make it, it was really meaty, I would scale it back to 2 or 3 chicken breasts instead of 4; and it felt like there wasn't a lot of it besides the meat so I would probably put in another can of corn and at least one more of beans. This recipe was really good but I think it could be made even better by making those little changes.
Recipe came from Sprinkled With Flour
Slow Cooker Chicken Taco Chili
Prep: 5 min; Cook: 8 hr; Servings (1 cup): 10
1 onion, diced (optional)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 8-oz can corn
2 (14.5-oz) cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
4 boneless skinless chicken breasts
1 package shredded cheddar cheese
~ Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
~ Place the chicken on top and cover.
~ Cook on low for 8-10 hours or on high for 6-8 hours.
~ Before serving, use a fork to shred the chicken, and stir to mix.
~ Serve over cooked rice and top with shredded cheddar cheese.
Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos. It keeps very well in the refrigerator and tastes even better the next day. For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir.
Prep: 5 min; Cook: 8 hr; Servings (1 cup): 10
1 onion, diced (optional)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 8-oz can corn
2 (14.5-oz) cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
4 boneless skinless chicken breasts
1 package shredded cheddar cheese
~ Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
~ Place the chicken on top and cover.
~ Cook on low for 8-10 hours or on high for 6-8 hours.
~ Before serving, use a fork to shred the chicken, and stir to mix.
~ Serve over cooked rice and top with shredded cheddar cheese.
Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos. It keeps very well in the refrigerator and tastes even better the next day. For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir.
Beth, what are you doing to me!!!? This looks delicious. I'm totally saving it to make sometime next week.
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