11/07/2013

CROCK POT CHICKEN TACO CHILI

So it's been cold here for a few weekends straight and I'm LOVING it! When it is cold, there is nothing like curling up on the couch with a really big heavy blanket, the remote and a big bowl of something warm. That something warm for me a lot of times is chili. So two weekends ago, I was really craving it, yet didn't have a lot of time to babysit it while it cooked. So of course I turned to the Internet and searched for a chili that could be made in the Crock Pot. I wanted a recipe that only required three steps: chopping, dropping, and turning on the Crock Pot. That is it. No extra pots, no extra work. Luckily I found this recipe that met those requirements. And it was SO stinkin' good!!! It's so easy to make, well seasoned, and chunky. That's how I like my chili. :)

Here is what you need:

1 16 oz can black beans, rinsed and drained
1 16 oz can kidney bean, rinsed and drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalepeno pepper, minced
1 green bell pepper, chopped
1 package frozen corn (doesn't need to be thawed)
1 8 oz can tomato sauce
1 28 oz can diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts 

Here is what to do:

Add all of the ingredients, except the chicken, to the Crock Pot. Stir until everything is combined. Place the chicken breasts on top of the mixture and cover the pot. Cook on low for 6 hours or on high for 4 hours. Stir occasionally. I cooked my chili on high. After about 2 hours, I submerged the chicken into the chili to make sure the chicken would be well seasoned! 

Thirty minutes before you serve the chili, shred the chicken breasts apart using two forks or your clean fingers. Stir the chicken back in a cook for another 30 minutes. NOTE: I actually just used one chicken breast in my chili. I thought that was plenty! I saved the other chicken breast for salads for the next week! Just a tip! 

Serve the chili with your favorite toppings. Freshly grated cheddar cheese, pickled jalepenos, sour cream, green onions, and cilantro are my faves!

Enjoy!

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21 comments:

  1. This looks delicious, and I can't wait to try, since it is no unquestionably chili season! Here is my favorite recipe: http://www.primarycookies.com/2013/10/jules-bretons-easy-weeknight-chili.html

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  2. needed this. my guys think i'm a goddess when i make chili. and it's the easiest!

    hope you'll have a moment to stop by and see what i have been creating: http://hellolovelyinc.blogspot.com/2013/11/new-art-giveaway.html

    smiles to you.

    michele
    hello lovely

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  3. Oh this totally looks scrumptious and I love heat so I will have to try this very soon. It's a tradition to make chili while watching football with the hubs so I think that's when I'll try this!

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  4. Yum. The perfect fall meal. This looks scrumptious.

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  5. Trying this tonight - chop and drop is perfect. And it makes the house smell great.

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  6. This is going on my menu this week! xo

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  7. Made this over the weekend (though ended up strapped for time and just did a modified version on the stove). It was amazing! xo, vmac

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  8. So lovely dish. Planned to prepare this weekend.
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