Foodie Friday: Taco Chicken Chili

 

            I love slow cooker recipes. They are such life-savers on busy days. I feel like fall and winter lend themselves more to slow cooking. The plus side? Throw everything in first thing in the morning, and you’re all set at dinnertime. The downside? If you work at home, you smell it cooking all day! I made this recipe on Boot Camp day this week and am pretty sure my stomach growled all the way through the workout.

            I found this recipe here and made a few tweaks to it for us. It made a hearty slow cooker full of multiple servings. We’ve eaten it several days this week and since I have souper cubes, I can always freeze leftovers for later if we get tired of eating it now. You can check the link for the original or you can follow my changes below.

Taco Chicken Chili

1 onion, finely sliced
2 cans black beans, rinsed and drained
1 8-ounce can tomato sauce
1 12-ounce package frozen corn
2 cans diced tomatoes
1 can chopped green chilies
1 packet taco seasoning (or equivalent of homemade seasoning mix)
1 Tablespoon cumin
1 Tablespoon chili powder
2 pounds chicken tenders
Greek Yogurt, Shredded Cheese, Avocado for garnish

Place everything in a slow cooker except the chicken and the garnish items. Mix well. Put fresh or frozen chicken on top and cook for 6 hours. Shred chicken and serve with garnishes as desired.

·         The original recipe called for less chicken, but I wanted this to make more meals, so I used a full bag.

·         You could also serve this with chips or rice if you want.

·         You could make this spicier by choosing hot chilies instead of mild.

We love this one and I think it will be a staple in our house this fall and winter!