I have found… MY MOST FAVORITE RECIPE OF ALL TIMES!!! Or, more accurately, I feel like maybe I should call it “my most favorite FALL recipe of all times” as it’s warm and delicious and makes your house smell like happiness. But if it was a hot summer day and you have no air conditioning… it would be just more hot. You’d be hot. It’d make your house hot. Hot. Hot. Hot.
But that’s neither here nor there… because it’s getting cold and FALL HAS ARRRRRRRRRRRRRRIVED! It’s true. The Pumpkin Spice Latte told me so.
And you guys… This. Is. So. Amazingly. Easy.
Here’s what I’ve learned… there’s nothing like throwing some stuff in a crock pot and coming home later to a perfectly prepared meal with no work to do before being able to consume it.
This whole adventure started because I’d been craving soup (because that’s just what happens to me when winter is coming) and decided to go on the hunt for a soup recipe. First stop, the lovely SkinnyTaste blog. Why? Because this lady is not only genius, but loves the crockpot. And I love her for that. And after a few clicks, I found it. I knew exactly what I wanted to make.
Crock Pot Chicken Taco Chili.
I mean, doesn’t that just sound like a cozy meal? Answer: Yes.
There’s 10 servings. Which means, you can eat it night one when you come home from work and then 9 days straight… OR you can place it in ziplock bags and throw it in the freezer to take out and easily throw it in the microwave at a later date. Or heck, you could probably make it for a group… but I just didn’t think ahead like that. And after tasting it, I was reluctant to share. It was that good.
Enough talking Betsy – get to the goods.
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans (I made the executive decision to drain them)
- 1 16-oz can kidney beans (I made the executive decision to drain them)
- 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
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 (I’m going to be perfectly honest here… I shred it. And then put it directly into my stomach. Ain’t nobody got patience to WAIT AROUND FOR FUN when the meal is ready… Just sayin’).
Top with fresh cilantro (Um… yeah… I skipped that). Also try it with low fat cheese and sour cream (Or high fat cheese. Or no cheese. Whatever strikes your fancy).
And are you ready to see the final product?!
I just put some on a plate. Added a little sour cream. A dabble of cheese and then scooped it up with crackers. She suggests rice or noodles as other alternatives (as in – put some rice at the bottom of the bowl and throw chili over it).
I will give you one quick PSA. I KNEW that when you opened cans you were supposed to be careful of the jagged edge. But this time, I really learned my lesson (scroll quick if blood makes you queasy!).
Here’s the trouble with hurting yourself in the kitchen. You’re working with food and suddenly you’re bleeding everywhere. It’s just a messy scenario. So don’t do it. Go ahead and just be careful with freshly opened cans and save yourself the frantic search for the Disney Princess bandaids. You’re welcome in advance!
It has honestly been my kitchen favorite and I can tell you right now, I’ll be using this often this winter. Group dinner? Check. Feeling cold because my windows leak cold air like it’s their job? Done. Feeling lazy and don’t want to make dinner every night for the week? Pray answered!
Got any great crock pot recipes I need to try on another cold day? I think this crock pot and I are going to have a very very happy fall together!