Seriously, this is by far one of my favorite dishes to make. I made this recipe the other day so Tony could have something to take for lunch at work. I hate when they work him 12-13 hour days, but on a positive note I get to experiment with my cooking ;) It definitely tastes better the 2nd and 3rd day, when the chicken has had time to soak up some of the extra juices...then again chili is ALWAYS better the 2nd day! I'm sure this recipe would be good with ground beef or turkey too.
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
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 (I omitted this as I HATE cilantro. Blegh!)
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.
-One change I did make while making this recipe is I boiled my chicken before I put it in the crock pot. I don't like the taste of the "chicken juice" that comes out of raw chicken when you cook it (weird I know lol), so I preferred to boil the chicken and shred it before placing it in the crockpot. It also reduced the cooking time greatly
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