Post by Kathy on Aug 28, 2016 20:16:37 GMT
Crockpot Taco Chicken Chili
So very good! Hubby said excellent after 2 bites or so and then when he went for his 2nd bowl he said "Keeper" so he has been listening to me when I talk cooking lingo! Yes, "Keeper" is cooking lingo in my house!
I got this recipe from a blog So, Say..You and she called it "For The Skinny Girl" chili because she used low sodium, organic and no sugar ingredients but I used regular products but you can very easily make this the "skinny girl" way!
This cooked in my crockpot all day and the house smelled so good! It was chilly outside so I couldn't have picked a better recipe to make than this! We loved it and I found out we love Mexi-Corn! I think I'll buy it every time that I buy can corn! The beans, tomatoes and taco seasoning were perfect! The cream cheese gave it a little creaminess which was the right amount! The Fritos gave just the right amount of salty crunch to the chili! I left my Fritos whole but hubby crushed his up! Delicious!
2 pounds bonless skinless chicken breast, semi frozen
1 cup chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans
1 (15 ounce) can Mexi-Corn
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
3 tablespoons cream cheese
1 packet of taco seasoning
Fritos for topping if desired
Spray or use liner in crockpot.
Add chicken broth to crockpot and then chicken, leaving space between chicken to cook evenly.
Add remaining ingredients thru taco seasoning and mix well.
Cook on low 6-8 hours depending on your crockpot.
Remove chicken only and shred chicken. Place back in crockpot and cook another 30 minutes.
Serve in bowls topping with Fritos if desired. Sour cream would be good too.
www.sosayyou.com/chicken-taco-chili-for-the-skinny-girl/
