Friday, August 6, 2010

Crock Pot Chicken Chili

Julie A.

2 cans (15oz) black beans
1 can (15oz) chili beans
1 can (8oz) tomato sauce
1 can (15oz) corn, drained
2 cans (14.5oz) diced tomatoes w/green chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
1 onion, chopped
4 cloves of garlic, minced
3 boneless skinless chicken breasts

Combine all ingredients except the chicken and mix well in slow cooker. Place the chicken on top and emerge it just so it's covered into the mixture. Cook on low for 8-10 hours. Half an hour before serving, remove chicken and shred. Return chicken to slower cooker and stir in.

You can have this as a chili and put sour cream and cheese on top, or serve over rice, or even better serve as a burrito filling and put in tortillas with sour cream and cheese and whatever else you like. This recipe makes a TON! So any leftovers freezes wonderfully.

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