Crock Pot Chicken Taco Chili
For an extra nutritional punch, switch out the corn for edamame and make your own taco seasoning mix (recipe below) without the high salt content.
Ingredients:
o 1 onion, chopped
o 1 16-oz can black beans
o 1 16-oz can kidney beans
o 1 8-oz can tomato sauce
o 10 oz package frozen corn kernels or edamame
o 2 14.5-oz cans diced tomatoes w/chilies
o 3 TBS of taco seasoning mix (recipe below)
o 1 tbsp cumin
o 1 tbsp chili powder
o 24 oz (3-4) boneless skinless chicken breasts
o chili peppers, chopped (optional)
o 1/4 cup chopped fresh cilantro
o 1/4 cup avocado
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and avocado.
Taco Seasoning Mix
o 1 TBS Chili Powder
o ¼ tsp Garlic Powder
o ¼ tsp Onion Powder
o ¼ tsp Red Pepper flakes
o ¼ tsp Oregano
o ½ tsp Paprika
o 1 ½ tsp Cumin
o 1tsp each Salt and Pepper
Mix together and use 3 TBS per 1 lb of meat.