| This recipe is liked by 1 person(s). |
Crock pot taco chili.
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| crock pot chicken taco chili February 20, 2012 | 85 comments There’s nothing better than lazing around on a Sunday and being finished preparing dinner by noon. This chicken chili was so delicious, full of flavor, and super simple to boot! Just combine a bunch of basic ingredients, including kidney and black beans, chopped peppers, corn, tomatoes and spices, then top it all with whole chicken breasts, set it and forget it. On days when I don’t want to make a big fuss (otherwise known as every Sunday), that’s my kind of meal! You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home. If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer the whole pot at 350 degrees, stirring occasionally, for 3 hours. Using either, you’ll end up with a delicious result and find that leftovers are even better the next day. I also love to serve this chili with my one-bowl Honey Jalapeño Cornbread (recipe below), which is so moist and fluffy you might devour more than the chili itself! But, that’s okay… I’ve been known to have a piece or two for breakfast myself. Yum! Crock Pot Chicken Taco Chili Printable Recipe (includes Honey Jalapeño Cornbread recipe) Ingredients ① 1 16 oz. can black beans ② 1 16 oz. can kidney beans ③ 2 garlic cloves, minced ④ 1 medium onion, chopped ⑤ 1 jalapeno pepper, minced ⑥ 1 green bell pepper, chopped ⑦ 10 oz. package frozen corn kernels ⑧ 1 8 oz. can tomato sauce ⑨ 1 28 oz. can diced tomatoes ⑩ 1 tbsp. cumin ⑪ 1 tbsp. chili powder ⑫ 1 tsp. dried oregano ⑬ 1 tsp. kosher salt ⑭ 1/2 tsp. freshly ground pepper | |
| 2 | boneless, skinless chicken breasts |
| 1/4 cup | chopped fresh cilantro |
| Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc. Directions Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings. Serve with Honey Jalapeño Cornbread (recipe below), if desired. Enjoy! * Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours. __________________________________________ Honey Jalapeño Cornbread Serves 6 Ingredients | |
| 1 | jalapeno |
| 1/3 cup | sugar |
| 1 Tbsp. | honey |
| 1/4 cup | melted butter |
| 1 large | egg |
| 1/4 tsp. | baking soda |
| 1/2 cup | buttermilk |
| 1/4 tsp. | salt |
| 1/2 cup | yellow cornmeal |
| 1/2 cup | flour |
Directions
Preheat the oven to 350 degrees. Remove the seeds from and slice jalapenos finely. Set aside.
In a medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno.
Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 28-30 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.
Enjoy!
Chicken chili adapted from Skinny Taste; Cornbread is an original recipe.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe