And your organic veggies.
And your recipe.
Crock Pot Chicken Taco Chili
1 16 oz. can black beans, drained
1 16 oz. can kidney beans, drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
10 oz. package frozen corn kernels
1 8 oz. can tomato sauce
1 28 oz. can diced tomatoes
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.
Combine ingredients 1 through 14 in a slow cooker. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.
It is so delicious.
I actually put double the chicken in mine which is why it is so hearty.
This recipe is part the crock-pot recipe exchange link-up series with Jane and Andrea. We are bringing you new recipes every 2nd second Sunday during the Fall and Winter months.
So grab the button in my sidebar and join in the fun.