'Tis the season to make the best comfort food. We're kicking off the first snow of the season with a shredded chicken chili straight from Pinterest. I tend to toss spices and seasonings in without following a recipe, but here is the structure of what we made tonight. Add and subtract as you see fit for your and yours.
INGREDIENTS
- 1 small onion, chopped
- 1 (15.5 oz) can black beans
- 1 (15.5 oz) can kidney beans
- 2 (10 oz) cans diced tomatoes (w/chilies - but not for my picky kids)
- 4 oz can chopped green chili peppers, chopped (optional)
- homemade chili seasoning (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3) boneless skinless chicken breasts
Seasoning from skinnytaste.com:
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
DIRECTIONS
Combine beans, onion, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Place the chicken on the bottom of the crock pot, completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with your favorite toppings!
Combine beans, onion, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Place the chicken on the bottom of the crock pot, completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with your favorite toppings!
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