What I love most about a crock pot is the “set it and forget it” mentality. That feeling you get after a long day of work, and realize you have a warm dinner waiting for you when you walk into your house. The crock pot is a magical thing. You can make breakfast, lunch, dinner, and desserts for a family of four or for yourself for the week! This chicken taco chili is delicious as well – basically a taco without the shell.
Although the ingredient list looks daunting, it’s pretty easy to make. We adapted it from The Comfort of Cooking. This spicy chili is best after cooking all day. I let it sit all day. Add a dollop of sour cream and enjoy; it’ll warm your tummy.
- 1 16 oz. can black beans, drained
- 1 16 oz. can kidney beans, drained
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 jalapeño pepper, minced
- 1 green bell pepper, chopped
- 10 oz. package frozen corn kernels
- 1 8 oz. can tomato sauce
- 1 28 oz. can diced tomatoes
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- Boneless chicken strips or cutlets
- Toppings (optional): sour cream, cheese, chives, etc…
- Combine all ingredients (except from the chicken-down. And your toppings) in a crock pot. You want to mix everything up so it has a chance to blend together.
- Place your uncooked chicken inside and stir. We bought raw chicken strips and mixed it into the crock pot (the original recipe called for 2 breasts sitting on the top).
- Cook at your desired length of time. Our crock pot only has options for 4hrs, 6hrs, 8hrs, and 10hrs. I prepped and popped it into the crockpot before work, so I chose the 8hr. option.
- Top with cheese, sour cream, cilantro, etc. Basically whatever you want!