Recipe: Slow Cooker Chicken Chili

After 9+ years working at the same nonprofit organization, I start at a new job tomorrow.  I am excited...and a little bit nervous.  I am sharing this update here as a disclaimer that if I am posting less often for a little while, it is because I am busy getting acclimated to my new work environment. 

Through my new job transition period, I am already planning on putting some tried and true recipes in our dinner rotation, along with some easy prep recipes, like this slow cooker chicken chili recipe that I made for the first time last week.  Coming home, after a long work day, to a house that smells like chili is one of the best things ever.   Oh, and the chili was delicious.  Yum.

This recipe is adapted from a version posted on the blog, Skinny Taste.  Yes, it is easy, delicious AND healthy!  So I totally justified putting light cheese and sour cream on top...

Slow Cooker Chicken Chili Ingredients.

Ready to cook.

Cooked chili.

Chili with cheese.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 2 14.5 ounce cans diced tomatoes with chilies
• 1 8-ounce can tomato sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 packet taco seasoning
• Optional toppings: cilantro, shredded cheese, sour cream, Tabasco

Directions:

1. Combine onion, black beans, kidney beans, diced tomatoes, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker and stir to combine.
2. Lay the chicken on top.  
3. Cook on low for 10 hours or on high for 6 hours.  
4. 20 - 30 minutes before serving, remove chicken and shred.  Return shredded chicken to slow cooker and stir. 
5. Spoon chili into bowls and add toppings of your choice.