Crock Pot Chicken Taco Chili

**I've been making this weekly for months now. Makes great leftovers as well!


Crock Pot Chicken Taco Chili

Source: skinnytaste


1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce 
10 oz package frozen corn kernels 
2 14.5-oz cans diced tomatoes w/chilies 
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 
  
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).  

White Bean Chili

This recipe was given to me by my friend, Cayleen, and now I'm obsessed!

White Bean Chili

1 pound boneless, skinless chicken breast
1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
48 ounces Great Northern Beans (drained and rinsed)
14.5 ounces chicken broth
8 ounces chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream

Boil chicken and shred.  Saute’ onions in oil with Garlic Powder.  Add beans, broth, chiles and seasonings.  Bring to a boil, reduce heat and simmer for 30 minutes (uncovered).  Remove from heat, stir in sour cream and whipping cream.  Serve

Chicken Curry in a Hurry

Chicken Curry in a Hurry 

By Mark Bittman Quick and Easy Recipes from the New York Times

• 1 Tbsp corn, grapeseed, or olive oil
• 1 medium onion, sliced
• Salt and freshly ground pepper
• 1 1/2 teaspoons yellow curry powder, or to taste
• 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
• 1 cup sour cream
• Minced fresh cilantro or parsley for garnish

1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

Serves 4.