Cost per serving: $0.93
Cost per meal: $7.44
Prep time: 10 minutes
Estimated calories per serving: 200
It’s been pretty cold here in Charlottesville recently, so I’ve been craving comfort food. This recipe has been on my “to-cook” list for quite awhile. It’s so easy to make, especially if you have a busy day ahead of you. You can throw everything in the crock pot before you leave for class and dinner will be ready to go once you get home!
I took down the spice level by a few notches, but if you’re feeling brave, you can head over to Skinnytaste (where this recipe’s been adapted from) to give the full-spice version a try.
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes
- 1/4 cup marinara sauce
- 1 packet taco seasoning
- 1/2 tbsp chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
1. Combine onion, beans (dump the entire can in), tomato sauce, corn kernels, diced tomatoes, marinara sauce, taco seasoning and chili powder into crock pot. Place chicken on top and cover the pot.
2. Cook on low for 10 hours or high for 6 hours.
3. Half an hour before serving, take the chicken out and shred it. It should easily shred (you can either pull it apart with your fingers or just use two forks). Put the shredded chicken back into the crock pot and stir in.
4. Enjoy! You can pair this with so many things. Rice is a good option, or even multigrain chips (like I did).
P.S. If you’re in the mood for dessert afterwards, Trader Joe’s Vanilla Cake Mix is a great option. I served it with powdered sugar on top and strawberries on the side.