Crock Pot Chicken Taco Chili

Let me begin by saying I LOVE my crock pot! It is seriously the best invention ever! I am always on the lookout for amazing recipes to try out because let's face it, crock pots are just so darn handy.

I originally found this recipe off of Skinny Taste. As you can probably guess I changed it up, and it is to die for yummy! Honestly this is probably my favorite crock pot meal. Here's the recipe for 10 servings. 

Ingredients:

- 2 10 ounce cans of diced tomatoes and green chilies

- 15 ounce can of tomato sauce

- 15 ounce can of corn

- 15 ounce can of kidney beans

- 15 ounce can of black beans

- 1 onion, chopped

- About 1 tablespoon chili powder

- 3 tablespoons taco seasoning (warning: some taco seasonings are spicier than others!)

- 3 boneless, skinless chicken breasts, precooked and shredded

- Fresh cilantro, chopped
- Cheese of your choosing

Directions:

1. In your crock pot combine: tomatoes and green chilies, tomato sauce, corn, beans, onion, chili powder, and taco seasoning. Add the precooked, shredded chicken on top, do not stir in. I have used both precooked and uncooked chicken, and I think precooked comes out better. I usually just whip up a bunch of chicken over the weekend to use in recipes throughout the week. :)

2. Cover and cook on low for 10 hours or on high for 6 hours. 

*If using uncooked chicken: half an hour before serving, remove the chicken from the crock pot, shred, and return to pot. As a side note, I used uncooked chicken once and it actually came out drier and not as flavorful. I suggest using pre-cooked chicken, but to each his (or her) own! 

3. Top chili with fresh cilantro and cheese! 

If it sounds easy, that's because IT IS!! This is a great dish for when guests come over. It has been a real crowd pleaser in our house, and has saved me from cooking elaborate meals! Pairs perfectly with corn bread as well! I am planning on making this with leftover Thanksgiving turkey this year. I feel like it will be SUPER yummy!

What is your favorite crock pot recipe?? Be sure to share it in the comments below! :)

Black Bean Quinoa

Quinoa seems to be all the rage these days. Not only is is super yummy, it is also really good for you! It actually beat brown rice in a health food face-off. You can see those results here. I have tried making quinoa a couple of times now and each time it came out a little.. crunchy, under cooked, however you want to say it. So I gave up on it for a while. Then the other day a genius idea popped into my head, rice cooker.

My sweetie bought one that has just been sitting in our kitchen unused for the past year, so I pulled that puppy out and gave it a try. Let me tell you, I am now a huge supporter of rice cookers. The quinoa cooked perfectly, and it was so easy to prepare! Just throw it in with some vegetable broth and let it sit! Easy peasy.

Now that I can actually get the quinoa properly cooked I plan to use it more. The great thing about quinoa is it can be served as a side dish, but with the right combination of ingredients it can also be a main course. I cooked this Black Bean Quinoa as a main course and it not only filled me up, but my honey as well. So without further ado, here is my recipe for Black Bean Quinoa, enjoy!

Ingredients:

- 1 cup uncooked, organic quinoa (a little goes a LONG way!)

- 2 cups organic vegetable broth

- 1 small red onion, peeled and chopped

- 3 cloves of garlic, minced

- 1 can of black beans, rinsed and drained

- 1 can of corn, drained

- 1 green bell pepper, chopped

- Savory Spice Shop: El Diente Peak Southwestern Seasoning (you can purchase some here) to taste

- Salt and Pepper to taste

- 1/2 cup chopped cilantro

Directions: 

1. Rinse your quinoa to remove the powder. Place quinoa in your rice cooker with your organic vegetable broth. 

*If you are not using a rice cooker, follow the instructions on the bag to cook on your stove top. 

2. Stir in onions and garlic. Season with El Diente Seasoning, salt, and pepper. Set the time for your quinoa to cook and let the rice cooker do it's magic! I always cook on the "Quick Cook" setting ;)

3. Steam your green peppers in the microwave (I use a little olive oil and cook them for about 1 minute), and heat up your beans and corn as well.

4. Once your quinoa is done, combine all ingredients and mix well. Stir in freshly chopped cilantro and add more seasonings if needed. 

There you have it! Super easy, super healthy, and SUPER yummy! This one will definitely be one of my "stand-by" recipes for when I don't feel like cooking! ;) Have a great day everyone, and thanks for stopping by!