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
- 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.
