. Recipes: CROCK POT CHICKEN TACO CHILI

CROCK POT CHICKEN TACO CHILI


CROCK POT CHICKEN TACO CHILI

INGREDIENTS:
50 gm Can Black Beans,
50 gm. Can Kidney Beans,
2-3  Garlic Cloves, minced,
1  Onion, chopped,
1 Jalapeno Pepper, minced,
1 Green Bell Pepper, chopped,
250 gm Package Frozen Corn Kernels,

3 tbsp Tomato Sauce3 tbsp Can Diced Tomatoes,
1 tbsp. Cumin Seed,
1 tbsp. Red Chili Powder,
1 tsp. dried Oregano,
1 tsp. Kosher Salt,
1/2 tsp. Freshly Ground Pepper,
2 Boneless Chicken Breasts,
1/4 cup Chopped Fresh Cilantro.

PREPARATION:

Combine ingredients Black Beans, Kidney Beans, Garlic Cloves, Onion, Jalapeno Pepper, Green Bell Pepper, Corn Kernels, Tomatoes, Cumin Seeds, Red Chilli Powder,Oregano, Kosher Salt, Pepper and Chicken Breasts  in a slow Cooker. Stir until combined. Place uncooked chicken on top and cover. Cooker on low for 6 hours or on high for 4 hours, stirring occasionally. 30 Minutes before serving, pull Chicken Breasts apart with two forks. Stir and continue cooking. Top with fresh Cilantro or any other desired toppings. CROCK POT CHICKEN TACO CHILI is ready to serve. Serve with Honey JalapeƱo Cornbread.

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