Sunday, October 30, 2016

Crock Pot Chicken Chili

I do not like to spend a lot of time in the kitchen.  I love to eat, but I hate cooking!  So, I am always on the lookout for easy, delicious, healthy meals.  I thought I'd share one of my favorite dinner meals with you!

I find a lot of goodies on www.skinnytaste.com.  Her recipes are awesome and you can search for gluten free, vegan, dairy free, snacks, breakfast, etc... I believe she has a new cookbook as well, but I haven't looked at that yet.  I like to use my iPad....it's cheaper ;-)

One of my favorite crock-pot recipes from that site is Taco Chicken Chili.  It's easy, healthy, and lasts all week.  Here is the original recipe - I make a few substitutions.

Ingredients:
1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (6 oz) can tomato paste
10 oz package frozen corn kernels (I use organic)
2 (14.5 oz) cans diced tomatoes, fire roasted (organic)
Homemade taco seasoning (see below)
24 oz (3) Boneless skinless Chicken Breasts

Homemade Taco Seasoning:
1 1/2 TBS cumin
1 1/2 TBS chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1/2 tsp black pepper

Directions:
Combine beans, onion, corn, tomato paste, canned tomatoes, and taco seasoning in a slow cooker and mix well.





Nestle the chicken in to completely cover and cook on low for 8 to 10 hours or high for 4 to 6 hours.  I use a dutch oven and will cook for 3 - 31/2 hours on 325F - it might be different for your oven.



Shred the chicken in the bowl before serving.



You can top yours with cilantro, avocado, cheese, non-fat greek yogurt (instead of sour cream).  I top mine with vegan mozzarella cheese.

The recipe calls for rice, I just eat mine in a bowl - no rice.  No need for the extra carbs.   You can freeze it or it stays fresh in the refrigerator for up to a week.  Enjoy!





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