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💕Crock Pot Chicken Taco Chili
Food & Drink
You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home.
① 1 16 oz. can black beans, drained
② 1 16 oz. can kidney beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package (1 1/4 cups) frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes, drained
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro
If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer the whole pot at 350 degrees, stirring occasionally, for 3 hours. Using either, you’ll end up with a delicious result and find that leftovers are even better the next day.
1.Combine ingredients 1 through 14 in a slow cooker*.Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours,stirring occasionally.
2.thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking.
Serve with Honey Jalapeño Cornbread, if desired.
💕Enjoy § please be kind and like or share-Double tap on the picture to get the full view.💕
💕"Living frugally allows you to live richly in ways that you choose."💕