Crock Pot Chicken Taco Chili

nvm i see the 1 1/4 cup sry

mmmmm that looks so good. I'm going to try it!

id add either avocado into it or black olives

Wow that sounds amazing!! Sooo gonna make this.....love using my crock pot. Thanks for the recipe! :happy:

yum!

bumping to keep as a bookmark

Sounds delicious!

Thank you! I'm always looking for something new to make. I'm going to make it this weekend. It sounds great!!!

Ths is one of my go-to favorites for the week. But I made some changes to reduce the sodium content and add more veggies and flavor and protein...
Modified Crockpot Chicken Taco Chili:

1 onion, chopped
4-6 garlic cloves, diced or minced
1 16-oz can black beans – Drained & rinsed
1 16-oz can kidney beans – Drained & rinsed
1 16-oz can tomato puree, low sodium. Make sure only ingredient is tomatoes.
2 15oz diced tomatos - Chili Style OR for lower sodium you can use 2C of chicken or veggie stock instead with more roma tomatoes and seasoning to make up the difference.
4 roma tomatoes cut in chunks
10 oz package frozen corn kernels
4 carrots sliced
4 cellery stalks sliced
1 green bell pepper diced
1 red bell pepper diced
3 green onion diced
½ taco seasoning packet (or make your own for lower sodium)
1-2T chili powder
1 Jalapeno pepper – diced
3T cornstarch
1 drop of Daves Insanity Sauce OR a chopped habanero pepper.
4 boneless skinless chicken breasts
4 boneless skinless chicken thighs
(you could use a meaty ham bone instead of the chicken which gives the chili an awesome smokey flavor)

Directions: Sauté onion for 5 minutes, then add garlic and sauté for another minute. Whisk tomato puree, seasonings and cornstarch together. Combine beans, corn, tomatoes, celery, carrots, peppers and onion/garlic mixture in a 7QT slow cooker. If you have a 5QT slow cooker, you may need to leave the beans out and stir them in afterwards (since they are already cooked). Top with sauce mixture. 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.

In a bowl I toss some spinach and add 1.5 cups of chili, then heat up in microwave. I serve mine with a homemade whole wheat corn muffin (I like to dice mine up and mix in with the soup).

Whole Wheat Corn Muffin:
1 3/4 cups stone ground cornmeal
3/4 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
2 tablespoons butter, melted
8oz can cream corn

Directions: Line 15 muffin tins with paper liners and grease each paper liner. Preheat oven to 425°. Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl. IN another bowl, whisk together the eggs, buttermilk and cooled melted butter. Pour the buttermilk mixture into the dry mixture and stir until all ingredients are moistened. Fill muffin cups about 3/4 full. Bake for 15 to 20 minutes, or until browned and firm to a light touch.

The soup is about 300 calories per serving plus 100 calories for the corn muffin.

YUM! THANKS!~