Crockpot taco chicken chili

Crockpot taco chicken chili
Mmmmm… Another delicious crockpot meal success. I really do have a deep love and obsession for my crockpot! I remember for so many years, I had no clue how to use it and how to make delicious food with it. Oh how times have changed! I use it at least once a week (often 2-4 times!), have 3 different sizes of slow cookers, and make some of our favorite, most delicious meals in the crockpot. So glad I figured out how to use this magnificent kitchen appliance!

 

This was a fun meal. Kind of like a thick taco soup. We served it over rice, topped it with cheese, and it was delicious!

 

Ingredients:

 

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans
  • 1 (15.5 oz) can kidney beans
  • 1 (8 oz) can tomato sauce
  • 1 can of corn
  • 2 cans diced tomatoes w/chilies
  • 1 packet or 1/4 cup taco seasoning or homemade
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1-2lbs boneless skinless chicken breasts
  • Rice – if desired
  • Cheese

Directions:

Put all the ingredients, except rice and cheese, in your slow cooker. Cook on low for 8-10hrs or on high for 4-6 hours. Shred the chicken before serving. Serve over rice and top with cheese – if desired.

Crockpot taco chicken chili

Ingredients

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans
  • 1 (15.5 oz) can kidney beans
  • 1 (8 oz) can tomato sauce
  • 1 can of corn
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 1 packet or 1/4 cup taco seasoning or homemade
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1-2lbs boneless skinless chicken breasts
  • Rice - if desired
  • Cheese

Instructions

  1. Put all the ingredients, except rice and cheese, in your slow cooker.
  2. Cook on low for 8-10hrs or on high for 4-6 hours.
  3. Shred the chicken before serving.
  4. Serve over rice and top with cheese - if desired.
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