Crock pot meals are so awesome. Especially when you have sick baby. I was able to put it all together in 20 minutes then spent the rest of day rocking Sweet Baby and tending to his needs. I love chili especially in the winter time. My mother-in-law makes delicious elk chili and I have this yummy veggie chili. But my husband loves meat! It has perfect flavor but we think it could’ve been a bit spicer. But I did want Sweet Baby to have some, so I didn’t put as much of a kick to it as I normally would. What I also love about this meal is there is no cream of something in it!
This recipe & photo is from The Comfort of Cooking. Check out this website for more delicious meals, like honey jalapeno corn bread that would go great with this meal!
Crock Pot Chicken Taco Chili
① 1 16 oz. can black beans, drained
② 1 16 oz. can kidney beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked (mine was frozen)
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.
Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.