August 1, 2011

RECIPE: Crockpot Chicken Taco Chili

I changed so much about this recipe that I'm not going to bother posting the original, but you can find it here.

I forgot to take a picture of the finished product... but I took a picture of a chip with the chili on it, plus sour cream, lettuce, and tomato (like a mini taco)!

I was semi-concerned I wasn't going to like this chili at first. I don't like kidney beans or black beans, by themselves, so that made me a little nervous. The original recipe is from Weight Watchers, but (of course) I had to fatten it up a bit.


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 this ingredient to the original.)


The recipe instructs you to dump all of the ingredients into the crock pot and place the chicken on top. I don't know about you guys, but I'm extremely mindful about cross-contamination when chicken is involved. So, I roasted the chicken in the oven, shredded it, AND THEN I placed it on top of 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. Thirty minutes before serving, add the chicken and cheese. 

My version turned out pretty tasty, but I don't think I would've enjoyed it without cheese. This recipe makes A LOT of chili, so I froze half of the combined ingredients (minus the cooked chicken and cheese) for later.

Here's a picture of the original recipe:

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