Crock Pot Chicken Taco Chili
- 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
- 3 tsp Basiks at Home Taco Blend (can subsitute Authentic Southwest Blend)
- 3-4 boneless skinless chicken breasts 24oz or so
- Chili peppers, chopped (optional)
- 1/4 cup chopped fresh cilantro
- Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and BAH Taco Blend 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.
- Servings: 10
onion, black beans, kidney beans, tomato sauce, corn kernels, tomatoes, basiks, chicken breasts, chili peppers, fresh cilantro
Taken from www.epicurious.com/recipes/member/views/crock-pot-chicken-taco-chili-52831081 (may not work)