crock pot chicken taco chili

I've developed a pretty good bond with my crock pot these days.  Really it is the best way for me to cook dinner for both Christopher and I.  I can eat at a normal time, he can eat whenever he manages to make it home, and we both get a hot meal.  Of course I'm terrible at finding crock pot recipes, because, well, I'm picky and I want them to be healthy.  Not always the most fun search.  Thankfully I'm slowly but surely expanding the things I'll try.  This week we enjoyed some chicken taco chili that I found on skinnytaste.com.

I opted to serve it over rice, and we decided personally, we felt it would be strange to just eat it like chili.  I have no idea why but I felt like it needed the rice.  Nonetheless it was pretty good.  Chris wasn't wowed, he said it wasn't a meal he would request for dinner.  But he said he would definitely eat it again and would most likely eat the leftovers.  Because quite frankly that is the real test, a lot of times he will eat stuff I make, but won't touch the leftovers.

I'll include the recipe exactly as she has written it, but we didn't use cilantro, cheese, chilis or sour cream.  And it tasted just fine.  I am curious as to how it would taste with cheese and cilantro.  Maybe if I make it again...  Oh, and I think my cans of beans were only 15 ounces, but does that really matter?

If you're on the hunt for some healthy recipes you should definitely check out Gina's Skinny Recipes (skinnytaste.com).  She has a slew of healthy ones and includes the weight watchers points if that is a bonus to you.

Crock Pot Chicken Taco Chili
from Gina's Skinny Recipes

Ingredients

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/ chilies
• 1 packet taco seasoning
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions

1. Combine beans, onion, chili peppers, corn, tomato sauce, 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.
2. Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir in.  Top with fresh cilantro.  Also try it with low fat cheese and sour cream.

Enjoy!