My Life as a Dog

Tuesday, February 11, 2014

Crock Pot Chicken Taco Chili

I've been wanting to try cooking more this year. I had considered making it one of my monthly goals but kind of forgot when it came time to writing them down. In any case I had seen this crock pot chicken taco chili recipe on Pinterest. It looked good. I might have been influenced by the photo. (I just barely looked at the original recipe posting on and I'm not sure I would have made it if I looked at that photo. lol) Last night I bought all the ingredients except for the chicken and spices which I already had. Everything else was around $7 total. I had kind of gotten excited about cooking until I got home and realized I was hungry then. This is my problem with cooking! So I might have had a peanut butter and jam sandwich. So grown up, I know! Later that evening I decided to prepare the chili so I could put it in the crock pot before I went to bed. Here's all the prep I had to do: cut an onion up and open several cans! :) I put everything in the crock pot on low and headed to bed. I was a little nervous given that I had never cooked in a crock pot and then that I was going to be in bed while it was cooking. I woke in the middle of night and could smell it cooking. I think I had a few dreams about it. Mostly of the dreams involved things going wrong. Needless to say my night wasn't that restful. But when I got up the next morning and went to check on it, I found that it was doing great! The chicken was so tender that it was just falling apart as I stirred the chili. I put in the fridge before heading to work and when I got home I didn't need to make  peanut butter and jam sandwich! It was so easy and quite tasty. I'm thinking that I will have to try another recipe soon.

Oh and I forgot to mention that this is a Weight Watcher's recipe. I don't really know what that means but I'm assuming that it must be healthy! Here's the recipe:

  • 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 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro
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. 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 (extra points).

I didn't follow the recipe exactly. Instead of chili peppers I added a small can of chopped green chili peppers. (I wasn't sure what they meant.) I didn't add the cilantro either but just because I was at a grocery store where it was ridiculously expensive for what it is. Lastly, I cooked it on low for 10 hours which I think helped make the chicken so tender.