I really love cooking with the slow cooker!!!! I can throw it in before work and when I come home, dinner is ready for the whole family!!!!
In the winter months, nothing tastes better than a warm chili. When I make one of the chili recipes, we have featured on our blog, seriously, my girls do the happy dance!!! Little do they know that this chili is such a healthy choice for dinner.
1 onion, chopped
1 to 2 garlic cloves, minced
1 16 ounces can black beans, do not drain
1 16 ounces can kidney beans, do not drain
1 8 ounces can tomato sauce
1 10 ounce package frozen corn kernels
2 cans diced tomatoes w/chilies
1 packet taco seasoning
1 teaspoon cumin
1 Tablespoon chili powder
3 to 4 boneless, skinless chicken breasts
- Combine beans, onions, garlic, beans, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning.
- Place chicken on top and cover with the lid. Cook on low for 10 hours or on high for 6 hours.
- About half an hour before serving, remove the chicken and shred. Return the chicken to the slow cooker and stir.
- Garnish with fresh cilantro, low-fat cheese, and sour cream.