Wednesday, October 16, 2013

Crockpot Chicken Taco Chili

This is my 1st crockpot recipe on the blog! 
Very easy & feeds a crowd. Great for a cold weather day & with leftovers there are so many options: enchiladas, tacos, a topping for nachos....the list goes on.


3-4 Boneless Skinless Chicken Breasts
   4-6 servings of Kraft Velveeta Cheese With 2% Milk, diced in large chucks (about 1/4 or more of a 16 oz block)  
1 can Bush's Best Black Beans, Seasoned Recipe  
1 can Bush's Best Kidney Beans, Dark Red
1 can Old El Paso Enchilada Sauce, Green Chile, Medium
1 can Ro-Tel Diced Tomatoes & Green Chiles, Original   
1 can Hunts Tomatoes, Diced, Spicy Red Pepper
1 small can green chilies


1 tsp of each: onion powder, garlic powder, cumin, chili powder, and ancho chili powder
1 Tbsp onion flakes


Place all ingredients in crockpot except for the Velveeta Cheese. I use a  liner inside the crockpot for easy clean up. Cook on low temp for 6-8 hours, or on high temp for 3-4 hours. With an hour or so remaining  place the Velveeta cheese in the crockpot. 

After cooking time, remove chicken breast and shred. I placed the chicken breast in my mixer & used a paddle attachment to shred the chicken. Return chicken to crockpot & enjoy. 

Toppings: sour cream, cheese or avocado. 

You can serve over rice or tortilla chips.

Leftovers can be made into enchiladas or draining off some of the juice & making it into a topping for nachos.


Dana Rae

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