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Crock Pot Chicken Taco Chili Recipe

   
 

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     Crock Pot Chicken Taco Chili

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
1 16 oz. can black beans
1 16 oz. can kidney beans
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, minced
1 green bell pepper, chopped
10 oz. package frozen corn kernels
1 8 oz. can tomato sauce
1 28 oz. can diced tomatoes
 
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro

Instructions
Optional toppings- Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.
Combine ingredients 1 through 14 in a slow cooker. Stir until combined. Place chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally. Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.


Originally Submitted
4/13/2012





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