Tuesday- Crock Pot Chicken Taco Chili (this happens to be a Weight Watchers friendly recipe and wheat-free)
Here's the link to original recipe, skinnytaste. I actually got it from another blog which you can check out here. I changed the recipe just a bit, to suit our family. The changes I made are in red.
1 onion, chopped (didn't use, YUCK)
1 16 oz can black beans, drained
1 16 oz can kidney beans, drained
1 8 oz can tomato sauce (used 2 8 oz cans)
10 oz package frozen corn kernels
2 14.5 oz cans diced tomatoes w/chilies (one was with garlic/onion and one was plain)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (used a teeny bit more)
24 oz. (3) boneless, skinless chicken breasts
chili pepper, chopped (optional) (clearly is stated OPTIONAL)
chopped fresh cilantro (what's cilantro?)
This is what I used...
Combine beans, onion, chili peppers,
corn, tomato sauce, diced tomatoes, 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.
I also got some shredded cheese, sour cream, and tortilla chips to go with it.
This is what mine looked like in the crock pot when it was almost done. Not quite as pretty as the other pics, but hopefully it will taste the same.
Satisfied customers!
So, I did it. I probably wouldn't have added the extra tomato sauce, only because it was a little runny, but other than that, it tasted great! Even Banner liked it, who is a very picky kid. And with each new recipe I try, I gain a teeny bit more cooking confidence.
Tomorrow's dinner, French Toast Bake. Until next time....
I love this, Sutton! Keep trying things, and you might find that it's not as hard or bad as you've thought. Cilantro is an "herb". It's found around the parsley and heads of lettuce at any major food store like Kroger, Walmart, Food Lion, etc. It comes in a bunch, and you pick the leaf off the stem and can chop it up. Adds a ton of unique flavor. TMI, I know! = )
ReplyDeleteActually, I do know what cilantro is...I was being sarcastic :)...but I didn't know it really added much flavor. I'm bad about that sorta stuff :). Thanks though!!
ReplyDeleteCilantro is a major player in Mexican dishes. It's the flavor that makes salsa, salsa. However, I usually leave it out, too because it's strong. This is one of my favorite easy crock-pot meals and it's actually on our menu this week, too! Give the onion a chance!! I grew up hating onions and used to leave them out, too, but now I LOVE cooking with them. They add so much good flavor. Here's the key: chop them to smithereens and make sure they're in a dish that's going to cook for a while. In the chicken taco chili you can't even see them when it's done :) (I do leave the chili peppers out, too)
ReplyDeleteI have a food chopper that should get the onions smashed pretty good...besides, there were teeny onions from the diced tomotos I used and I was fine :). It was certainly spicy enough, but, and I hate to admit this, the onions might have added something good to it. It is so funny how similar we are!
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