I love those traditional Sunday dinners, but because we were away on Saturday, I had little prep time. So, this meant it was time to pull out a new recipe that was fast and easy! I made Crock Pot Chicken Taco Chili that I found here. Another good thing about this recipe is that it’s low in fat!
This is a great dish for a busy day, because you literally just dump everything into the crock pot and go! With beef chili, you have to take the time to brown the hamburger, but with this chicken chili, the raw chicken is placed on top of the beans, so even that step is eliminated!
Here’s the recipe with my spin:
- 1 onion, chopped
- 2 16- oz cans chili beans
- 10 oz package frozen corn (I added frozen black beans and corn that have a seasoning)
1 small can tomato paste and 1 cup water
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- 1/4 cup 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 (it took my crock pot 5 hours on low because it cooks pretty fast) or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. The recipe suggests serving it with rice. That was very good with it! Also try it with low fat cheese and sour cream.
It made a crock pot full, so now we have a nice meal for lunches this week!
What was cooking in your kitchen this weekend?
From my parsonage kitchen,