Recipe: Not-Quite-Taco Chicken Chili

Crock Pot Taco Chicken Chili over Rice

Before I get to the recipe, I need to give props to the root of this recipe.  A friend of mine on FaceBook posted this link to Gina’s Skinny Recipes Crock Pot Chicken Taco Chili.  I made a couple small changes… for instance, I forgot the taco seasoning packet.
The Ingredients
1 pack of boneless skinless chicken breasts (mine was almost 2 pounds)
1 can kidney beans
1 can black beans
1 can corn (mostly drained)
1 cans of diced tomatoes with green chilies
1 can of diced tomatoes
1 8oz can of tomato sauce
Chili powder1 and 1/4 tablespoon cumin
fresh cilantro (yes, it must be fresh — I hadn’t used fresh before. It is a completely different experience than the flakes out of the bottles)
shredded cheese
sour cream
Prep and Cooking
1.  Mix all the tomatoes, sauce, beans, corn, taco seasoning, cumin, and chili powder in the crock pot.
2.  Place the chicken breasts on top of the mixture
3.  Cook on low for 10 hours or high for 6 hours  (cooking on low, the chicken was done in our crock pot within 7.5 to 8 hours)
4.  30 minutes before ready to eat, take the chicken out, shred it, and mix it back in with the chili
5.  Serve by itself or over rice with sour cream, shredded cheese, and garnish with cilantro
Notes
With the leftovers, I served the chili with cheese and sour cream over a couple potatoes I nuked in the microwave.
I highly recommend hitting Gina’s Skinny Recipes to check out what she’s got.  She also provides Weight Watchers points, calorie, etc. counts for her recipes.  She also has better pictures of the food.
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