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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crock Pot Chicken Taco Chili Recipe

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This recipe for Crock Pot Chicken Taco Chili is from Kathryn "Moss" Skelly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small chopped onion,
1 can black beans
1 can kidney beans
1 can tomato sauce (8oz)
10 oz package of frozen corn kernels
2 cans diced tomatoes w/ chilies (10oz)
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning
1 tsp cumin
1 tbsp. chili powder
24 oz boneless, skinless chicken breasts (3-4)
1/4 cup chopped fresh cilantro
Directions:
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on Low for 8 to 10 hours on High for 4 to 6 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings
Number Of Servings:
Number Of Servings:
10 (1 Cup)
Preparation Time:
Preparation Time:
4 to 10 hours

 

 

 

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