5 Killer Slow Cooker Meals

Chicken Taco Chili

Think chili cook-off, in your kitchen! To properly make a chili you are looking at a grocery list a mile long followed by hours of fretting over the stove taste testing. Why do that when you can toss it all in the crockpot before you leave the house and come home to hot little number ready for you to devour? Exactly, this is one of those recipes you have just got to try! It will make the weekly menu for sure.

Ingredients:

1 onion, chopped
1: 16 oz can black beans, drained
1: 16 oz can red kidney beans, drained
1: 16 oz can tomato sauce
10 oz package frozen corn kernels
2: 14.5 oz cans of diced tomatoes w/green chilies
1 packet taco seasoning
1 tbsp ground cumin
1 tbsp chili powder
3-4 boneless skinless chicken breasts

Directions:

Place all the ingredients into the insert of the slow cooker except the chicken breasts.
Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they're covered.
Cook on low for 10 hours or cook on high for 6 hours.
minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.
After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.
Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.
Store leftovers in an airtight container in the refrigerator for up to 1 week.