Chicken Taco Chili

After an exhausting weekend (read why here), the thought of cooking and cleaning up a meal sounded impossible until this crock-pot chicken taco chili appeared on my Pinterest board.  With the weather slowly warming up, I wanted to seize one last opportunity to make a stomach-warming meal of chili.  Although the ease of the recipe (adapted from here) is extremely easy to begin with, I simplified even more by using frozen chopped onions to erase any need for a knife!

Prep Time     5-10 Minutes
Bake Time     6 Hours on Low
Makes           10 Servings


1 onion, chopped
16-oz can black beans
16-oz can kidney beans
8-oz can tomato sauce
10 oz package frozen corn kernels
28 oz can diced tomatoes
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3-4 boneless skinless chicken breasts

for topping (optional):
chips to scoop
sour cream
fresh cilantro


Combine beans, onion, diced tomatoes, frozen corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 6 hours. A half hour before serving, remove the chicken breasts, shred, return to slow cooker, and stir. Top with any optional toppings, we love to scoop up the chili with tortilla chips.

**Recipe Source:  Photo a Day**


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