I do love cooking in my crock pot, (with a crock pot liner of course.)There is nothing better than a hot meal with minimal effort.
This recipe made a lot of chili. We all had a big bowl with corn bread muffins the first night and then served the left overs over baked potatoes on another night. (My mom served her leftovers on a salad and said it was pretty good that way too…)
Southwest Chicken Chili
- 3 to 4 boneless skinless chicken breasts
- 1/2 onion, diced
- 1 can black beans
- 1 can kidney/pinto beans drained and rinsed
- 1 8-oz can tomato sauce
- 1 can corn
- 2 14.5-oz diced tomatoes (chili style if you can find them)
- 1 4 oz can of diced green chilies
- 1 cup of chicken broth
- 1 packet taco seasoning
- 1 tsp garlic
- 1 tbsp cumin
- 1 tbsp chili powder
- pinch of salt and pepper
- optional: sour cream, avocado and shredded cheese
- Place chicken in the slow cooker.
- Add the rest of the ingredients to the slow cooker, stirring together, making sure the spices are mixed in and the chicken is covered.
- Cook on low for 8 hours.
- Remove chicken from the chili, shred and return to the crock pot, stirring the chicken in completely and cook for just a few more minutes.
- Serve with optional sour cream, avocados and shredded cheese if desired.
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