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Thursday, February 23, 2012

Crock Pot Chicken Taco Chili

  • 1 medium onion chopped
  • 1 16-oz can black beans (do not drain and rinse)
  • 1 16-oz can kidney beans (do nut drain and rinse)
  • 1 8-oz can tomato sauce
  • 10 oz package of frozen corn kernels
  • 2 14.5 oz can diced tomatoes 
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 3-4 boneless skinless frozen chicken breasts
optional: shredded cheese and greek yogurt (sour cream substitute)

Directions: Combine beans, onion, chili peppers, corn, tomato sauce, cumin chili powder and taco seasoning in a slow cooker. Place frozen chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Before serving, remove chicken and shred. Return chicken to slow cooker and stir in. After dishing out dinner serving, add a dab of plain greek yogurt to your bowl of chili, stir it in, top it off with a sprinkling of cheese and crumbled tortilla chips! Yum! 

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