February 20, 2011
I have a soft spot for baked goods. I think this fact is a little obvious by the majority of what I bake and post about here. Give me some sugar and flour and I'm a happy camper. However, I can enjoy a good salad or a perfectly roast chicken too, and I'd like to bring a little balance to my recipe box. A quick look at my recipe box shows my main course selection as a tiny blip, compared to the ever increasing list of cakes, pies and cookies.
I must admit that I find my enthusiasm for making dinner dwindling, when I have to work around a husband who is just a tad picky. There's only so many times a girl can make tacos or spaghetti before getting bored. I refuse to give in though, and continually present my family with new dishes, hoping with fingers crossed that I have found an acceptable variable to throw into the weekly mix. Sometimes my efforts are met with a thumbs down, but sometimes I'm given an astonishing thumps up.
This was the case when I came across a recipe I wanted to try. I was looking for something healthy but flavorful, something that would fit in with our healthy eating attempts. This dish is a hodgepodge of flavors that happens to work very well. I adapted it a little to suit our tastes, and the result was a new favorite dish for my husband. I call that a success! This Slow Cooker Chicken Taco Chili can be served over rice, tortilla chips, or you could even use it as a filling for a burrito. I bet it would make killer nachos too!
(adapted from skinnytaste)
Prep: 5 min; Cook: 8 hr; Servings (1 cup): 8
1 onion, diced (optional)
1 8-oz can pinto beans
1 8-oz can kidney beans
1 8-oz can black beans
1 8-oz can tomato sauce
1 8-oz can corn
1 (14.5-oz) can diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (can reduce this amount for less spiciness)
2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese
Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot. Place the chicken on top and cover. Cook on low for 8-10 hours or on high for 6-8 hours. Before serving, use a fork to shred the chicken, and stir to mix.
Serve over cooked rice and top with shredded cheddar cheese.
Tip: This is also great topped with fresh cilantro, sour cream, and jalapenos. It keeps very well in the refrigerator and tastes even better the next day. For additional flavor, squeeze a little fresh lime juice (to taste) into the meat and stir. Note: I buy chicken breasts that are naturally raised, so they tend to be on the small size. If your chicken breasts are large, you may only want to use 2-3 chicken breasts. Enjoy!