01 August 2011

crockpot chicken taco chili

I changed so much about this recipe that I'm not even going to bother posting the original... but if you'd like to see it, you can do so here.

I neglected to take a picture of the finished product but did manage to take a picture of a Tostito's chip with the chili on it + sour cream, lettuce, and tomato (sorta like a mini taco).

P.S. I recently downloaded the Instagram app on my phone & I'm obsessed!

Once I started making this chili, I was semi-concerned I wasn't going to like it. I don't like kidney beans or black beans by themselves and that was making me a bit nervous. The original recipe is a Weight Watchers recipe, but of course, I had to fatten it up.


1 16-oz can kidney beans
1 16-oz can black beans
1 8-oz can tomato sauce
12-oz package of frozen corn
1 14.5 can of Rotel diced tomatoes
1/2 pk of taco seasoning
1/2 pk of chili seasoning
3 boneless skinless chicken breasts
1 bag of Mexican blend shredded cheese (I added the cheese.)


First of all, the original recipe says to dump all of the ingredients into the crock pot and place the chicken on top. However, I don't know about y'all... but I am extremely nervous/picky when I cook chicken. My grandma instilled a deathly fear of Salmonella poisoning in me, and I don't take any chances. With that being said, I roasted the chicken in the oven and shredded it prior to putting it in the crock pot with the other ingredients.

1. Combine beans, corn, tomato sauce, tomatoes, and seasonings.
2. Dump the combined ingredients into the crock pot.
3. Cover and cook on high for 3-4 hours.
4. Half hour before serving, add the shredded chicken and cheese. 

My recipe turned out pretty tasty, but I don't think I would have liked it as much without the added cheese. The ingredients made A LOT, so I put half of the combined ingredients (minus the cooked chicken and cheese) into a Tupperware bowl and froze it for later.

Here is a picture of the chili from the original recipe posting website (photo a day blog).

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