Sunday, February 17, 2013

Chicken Chili Taco Meat

1 onion, chopped 
1 16-oz can black beans, drained
1 16-oz can kidney beans, drained
2 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder
24 oz. (3) boneless skinless chicken breasts 
1 small can chili peppers, chopped
1 package hard taco shells

1.Combine beans, onion, chili peppers, corn, tomato sauce, rotel, cumin, chili powder and taco seasoning in a slow cooker
2.Place chicken on top and cover. 
3.Cook on low for 10 hours or on high for 6 hours. 
4.A half hour before serving, remove chicken and shred (mine shred while I was just stirring it)
5.Return chicken to slow cooker and stir

*Serve in the taco shells.We liked it better on lettuce as a taco salad meat with salsa ranch dressing.

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