Gina at Skinny Taste recommends that you make your taco seasoning from scratch, and she has a wonderful recipe that is sugar free and gluten free (you have to check the labels on your seasonings to guarantee that it is gluten free. Check out her blog for the recipe. We use our favorite Penzey taco spice.
Slow Cooker Taco Chicken Chili
1 can tomato sauce
1 can black beans, rinsed and drained (15 oz)
1 can kidney beans, rinsed and drained (15 oz)
1 pkg of frozen corn
2 cans of diced tomatoes with chiles (10 oz)
1 small can of chopped green chiles (4 oz)
1 onion, chopped
1.5 pounds of boneless, skinless chicken breast
3 T taco seasoning
Toppings
sour cream
cilantro
shredded cheddar
chopped avocado
In the slow cooker combine the beans, tomato sauce, corn, chopped tomatoes, green chiles and onions. Sprinkle on taco seasoning and stir into the ingredients. Put the chicken on top and cover. Cook on high for 6 hours or on low for 10. Thirty minutes before serving, remove the chicken and shred it with two forks. Return the chicken to the pot and stir well.
To serve: line up your toppings and bowls of chili. Let your eaters top their own chili. I like to serve it with Jiffy cornbread squares.
Check out these other delightful slow cooker recipes. These are perfect winter foods that will make your house smell amazing!
Check out this recipe by Lauren at Mom Home Guide: Slow Cooker Baked Ziti
And this recipe by Nikki at Tikkido: Pulled Pork
