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I love coming home to the delicious smell of something simmering in the crock pot. It is great to know dinner is already prepared. This was an easy recipe to throw together and you may have most of the ingredients on hand. I ran across this recipe on Pinterest and it will be one we add to our rotation. Leftovers were yummy and I almost wished I would have made a double batch to freeze some for another dinner. Enjoy this chili on a cold, winter day.
Crock pot Chicken Taco Chili
1 onion, chopped
1- 16oz can black beans, drained
1- 16oz can kidney beans
1- 8oz can tomato sauce
1- 10oz package frozen corn kernels
2- 14.5oz cans diced tomatoes with chilies
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
3 boneless, skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
Combine onions, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, and chili powder in slow cooker. Place chicken on top and cover. Cover and cook on low for 10 hours or high for 6 hours. A half hour before serving, shred chicken. Serve with cheddar cheese and sour cream. Add jalapenos for extra spice.
Recipe Adapted from Photo A Day.