Sometimes I want a hot dinner ready even though I have a busy day and/or evening. I am pretty picky about what I’ll dump in the Crockpot, though. No Campbell’s soups, no ground beef. Kristin sent me this one that fits the bill. It’s just like the ever-popular slow cooker taco soups, but no ground beef! Perfect for a Monday!
1 onion, chopped
1 15-16 oz. can black beans, rinsed and drained
1 15-16 oz. can of kidney beans
1 15-16 oz. can of corn (drained), some like Mexicorn. I used a cup or 2 of frozen corn bc that’s what I had on hand.
1 8 oz. can tomato sauce
2 14.5 oz. cans diced tomatoes w/ chiles (can use plain diced tomatoes if you are avoiding spicy foods)
1 1.25 oz. packet taco seasoning (had to measure my homemade seasoning with a shot glass!)
1-2 boneless, skinless chicken breasts – I used 3.
Mix everything together in a slow cooker except chicken. Lay chicken over top and cover. Cook on low for 6-8 hours or on high for 3/4 hours. 30 min. before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Can top with cheese, sour cream, or tortilla chips.
Number of servings: 14.
Orig. found on SparkRecipes.