Chicken Taco Chili

I tend to make most dishes using chicken as you may have noticed. I think besides chicken being an inexpensive meat to feed my family of four on a budget, we want to eventually have enough chickens here on the farm to eat, breed, and produce eggs for baking and eating. So, when I came across this dish, I knew I had to try it out. The blog it's from i no longer active so I can't link back to it for you.

I did adapt it by cutting the seasoning in half and adding an onion. It was really good and a keeper for sure. It  is a chili, but if you use a slotted spoon you could easily adapt it into taco fillings.

      Chicken Taco Chili

Ingredients:

1 can black beans (I make mine from dry and have them frozen in the freezer...2 cups)

1 can kidney beans (I make mine from dry and have them frozen in the freezer...2 cups)

1 can corn

16oz tomato sauce

28oz diced tomatoes

1/2 Tbsp taco seasoning

1/2 Tbsp chili powder

1 onion

5 chicken breasts (3 of mine were small and 2 were large)

Directions:

1. Spray your crockpot with cooking spray (believe me...it will make clean up a breeze)

2. Place chicken breasts in pot (I use frozen ones)

3. Cover with beans, corn, seasoning, onion, tomato sauce, and diced tomatoes.

4. Cook on low for 6-8 hours.

5. Remove the chicken and shred...return to pot and serve.

This is addicting in such a way that I have eaten leftovers of it for three days in a row and could still eat more.