Chicken Taco Chili
Cream Cheese Chicken – recipe for the slow cooker
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge
Used 6-quart slow cooker
Chicken Taco Chili - A tasty recipe for the slow cooker.
- 1 Can Diced tomatoes
- 2 Cans Rotel tomatoes
- 1 Can Tomato sauce
- 1 Can Black beans, rinsed and drained
- 1 Can Kidney beans, rinsed and drained
- 1 Can Hominy or 1 can wholeÂ kernelÂ corn
- 1 Package Taco seasoning
- 1/2 Teaspoon Ground cumin
- 1 Med onion, chopped
- 1 Pound Chicken breasts, boneless, skinless (2-3 pieces)
Put all ingredients, except chickenÂ breast, into slow cooker. Stir well.
Place uncooked chicken breast on top.
Cook on low for 8 hours, high for 4 hours.
30 minutes prior to serving, pull chicken out and shred.
Return to crock pot and stir. Cook 30 more minutes.
Can be served with rice, chips, flour tortillas. Garnishes can include sour cream, avocados, jalapenos, cheese.
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