Monday, December 5, 2011

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).  

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