Friday, May 8, 2009

Crock Pot Shredded Chicken Chili

Awesome!!! This is soooo fantastic. The flavor is amazing and the chicken is so tender and delicious. The next day for leftovers I served this over baked potatoes and that was awesome too! -Kristin

1 onion, diced
16 oz. can black beans, drained and rinsed
16 oz. can kidney beans, drained and rinsed
16 oz. can tomato sauce
2 (14.5 oz.) cans diced tomatoes with mild green chillies
4-6 t. chili powder
5 t. paprika
3 t. ground cumin
2 t. onion powder
2 1/2 t. garlic powder
1/8 t. cayenne pepper
1/2 t. salt
3 boneless, skinless chicken breasts

Optional toppings:
sour cream
green onions
tortilla chips, crushed
  • Combine and mix in the crock pot the beans, onion, sauce, diced tomatoes and all of the seasonings. (I have not tried this, but the original recipe I adapted this one from said that a package of taco seasoning could be used in place of the seasonings.)
  • Place chicken on top and cover.
  • Cook on low for 10 hours or on high for about 6 hours.
  • A half and hour before it is finished take the chicken out and shred it and then return it to the chili and stir in.
  • Serve with optional toppings.

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