Most of you know by now that I’m a huge fan of the crock pot.  It’s so easy to just put the ingredients in there, turn it on, forget about it and have dinner ready when Adam comes home from work.  I tried the Crock Pot Chicken Taco Chili Recipe from Skinny Taste and really liked it!

Start by putting 3 or 4 large Boneless Skinless Chicken Breasts in your Crock Pot.

Then rinse a can of black beans and a can of kidney beans.

Put them in the crock pot.

Pour in one 8 oz can of tomato sauce.

Then add two cans for Diced Tomatoes.

Pour in a packet of Taco Seasoning.

Add 1 Tbs Chili Powder and 1 Tbs Cumin.

Add one chopped Onion and mix it together a little bit.

Cover and cook on High for 6 hours or Low for 10.

Shred your chicken and return to crock pot. Mix it well.
Serve with Rice, Chips, Cheese, Cilantro, Avocado.

It was so good! I preferred it with Frito’s and Cheese, but it was pretty good with the rice too.

Here’s the Recipe:
3-4 chicken breasts
1 can black beans
1 can kidney beans
8 oz can tomato sauce
two 14.5 oz cans of diced tomatoes (I used one with dice onions and bell pepper and the other chipotle style)
1 package taco seasoning
1 Tbs chili powder
1 Tbs Cumin
1 chopped onion

Put all the ingredients in the Crock Pot. Cover and Cook on High for 6 hours or Low for 10 hours.