This is a recipe from my friend Jennifer. It makes plenty, filling my crock pot to the top. This is absolutely delicious, with just the right amount of zing. If you’re love chili, this recipe offers you a little something different, using chicken and zesty taco seasoning rather than the traditional beef and chili seasoning. Try it with jalapenos on the top if you want some extra yum! Serve with the time-honored sides of corn chips and/or baked potatoes, or keep the taco theme going with sides like Black Bean Nachos or Taco Salad.
Ingredients
- 1 onion, chopped
- 1 16-oz. can black beans
- 1 16-oz. can kidney beans
- 1 8-oz. can tomato sauce (used a 16 oz. can instead)
- 10 oz. package frozen corn kernels (or 2 small cans of corn kernels)
- 2 14.5-oz. cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 Tbsp. cumin
- 1 Tbsp. chili powder (I use a bit more if the tomatoes don’t have chilies)
- 24 oz. (3) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- chopped fresh cilantro
Instructions
- 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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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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My name is Kelly and I am a wife to the most amazing and wonderful husband in the world, and mommy to a boy and a girl under the age of 6. I love to cook, shop for amazing deals and share what I do with others. God has faithfully provided for our family to allow me to stay home and raise our children and make the most of our income. I love to teach and encourage others who want to do the same!
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