RECIPE: SkinnyTastes Crockpot Chicken Taco Chili

Recently I've been trying to be more thoughtful about the things I eat.  Susan recommended the blog - Skinnytaste and I've been trying some recipes off there.

Last week I made her Crockpot Chicken Taco Chili

Anyone who knows me... or has read this blog knows I love chili.  And if you don't I'm saying it now - I love chili!  I could eat it all the time it's just delicious.  So I've been trying to branch out from my traditional chili (maybe I should do a post on my chili) and try new ones.  You may remember my post on cream cheese chicken chili which I think I may like better than my 'traditional' chili... but I digress... this Skinnytaste recipe is very similar to that just without the cream cheese.

It was so tasty and delicious!  I'll be making it again I'm sure.

Look I even took a picture!

I love when you can just put everything in the crock pot and let it all cook - so easy!

Here's the recipe with my notes - good for future use!

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels I used more than this, just b/c I had a bigger bag and why not?
• 2 14.5-oz cans diced tomatoes w/chilies I usually use one can of hot and one of original
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional) Didn't add them this time, but I would in the future
• 1/4 cup chopped fresh cilantro I do not like cilantro - so will never be adding it to my recipes

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 hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).