Tuesday, December 14, 2010

Crock Pot Chicken Taco Chili

This is a recipe that is actually a modified Weight Watchers recipe. I have made it twice and have tweaked it for my tastes..

    * 2 tablespoons olive oil
    * 1 tablespoon minced garlic
    * 1 onion, chopped
    * 1 orange pepper, chopped
    * 1 green pepper, chopped
    * 1 8oz package mushrooms, sliced

    * 1 16oz can chili beans
    * 1 16oz can black beans
    * 1 16oz can kidney beans
    * 1 28oz can tomato diced tomatoes
    * 10 oz package frozen corn kernels
    * 1 packet taco seasoning
    * 1 tbsp cumin
    * 3 tbsp chili powder
    * 2 tbsp Lawry Seasoned salt
    * 24 oz (3-4) boneless skinless chicken breasts
    * 1/4 cup chopped fresh cilantro

Saute oil, garlic, onion, peppers and mushrooms until tender.
Combine sauteed veggies with beans, corn, diced tomatoes, cumin, chili powder, Lawrys and taco seasoning 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, hot sauce and mexican cheese. Enjoy.

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