Crockpot Chicken Taco Chili

I wish spring would hurry up and make its way here! We’re supposed to get between 8-12″ of snow today and with living in the DC-metro area, they’re of course calling this storm the “Snowquester.” Almost a foot of snow is totally not fun at all. I’m praying my power doesn’t go out. I charged everything last night including my battery packs. Haha, I sound like the world is coming to an end. I honestly thought winter was practically over considering we’re into March, but I guess I should’ve learned that that doesn’t really happen until April, and even then, the warmer weather doesn’t happen til May. I just want to be on a beach with my toes in the white sand and turquoise blue water, basking in the sun. Man, that sounds REALLY good right about now.

Speaking of winter, yesterday morning, I decided to take a look at winter jackets online. I have a floor length down jacket (which people call a sleeping bag, and Jason calls it my Eskimo jacket, but it’s seriously the warmest thing, ever, for walking around in the city) but I don’t wear that all the time – only on work days because let’s face it, going to hang out with friends and wearing a floor length down jacket – not so fun to hang it on the back of a chair or anywhere for that matter. Anyway, I digress. So I have this shorter down jacket that I’ve had since college, which to be honest, I think I’ve had it for 7 years now. I’ve put it through the ringer and it’s now definitely showing the wear and tear. I decided it was time to look for a new one and I specifically made sure to look for one with a hood because I’m a fan of hoods in the winter. Right now is the perfect time to look for winter gear ’cause it’s end of the season for most winter sports so hello sales! I picked up a super cute Patagonia hooded down jacket in a pretty turquoisey color (which so fittingly is named Curacao, sigh, I want to be on an island) for $165! To me, that was a steal. Why? Well, for one, it’s 800 down fill. Which is like super warm and two, on backcountry.com they were selling it for $195 but I got it on this other ski/snowboarding site for $165. Winner!!

Okay, sorry. I totally just gave an entire schpeal on a winter jacket. I know, I’m silly. I just super excited to get it, but too bad I can’t have it to wear in this impending snow storm ;)

However, I DO have all the ingredients for this super comforting and hearty crockpot chicken taco chili. I didn’t think this would be nearly as good as it really was. It’s got great flavor and it has so much punch in every bite. You have chicken, beans, corn, and the flavorful broth in every spoonful. I loved having this for leftovers. The flavors just got even better the longer it sat. It was really easy to put together too (such a plus!) and it made A LOT! Oh, and guess what? It’s ass-friendly :)

Here are the deets (I didn’t calculate this myself so please do not hold me accountable): serving size: 10 oz, calories: 202 , WW points: 4

Crockpot Chicken Taco Chili

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Yield: 10 servings | Prep Time: 5 minutes | Cook Time: 10 hours on low, 6 hours on high | Source: Skinnytaste via Photo a Day

Ingredients:

1 onion, chopped

1-16 oz. can black beans, drained

1-16 oz. can red kidney beans, drained

1-16 oz. can tomato sauce

10 oz. package frozen corn kernels

2-14.5 oz. cans of diced tomatoes w/green chilies

1 packet taco seasoning

1 tbsp. ground cumin

1 tbsp. chili powder

3-4 boneless, skinless chicken breasts

Instructions:

1. Place all the ingredients into the insert of the slow cooker except the chicken breasts.
2. Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they’re covered.
3. Cook on low for 10 hours or cook on high for 6 hours.
4. 30 minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.
5. After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.
6. Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.
7. Store leftovers in an airtight container in the refrigerator for up to 1 week.