|Kate (24 months) stirring the spices into her Chicken Taco Chili|
In my most recent “What’s In Kate’s Lunch Bag?” post I shared how much Kate loves chili, and this Chicken Taco Chili is one of her favorites. It’s incredibly simple to make, and easy to customize with what your family likes. Plus it’s a crock pot recipe so you can fill it up before you leave for work, and dinner will be ready when you get home!
30 oz tomato sauce
3 T. homemade taco seasoning* (or 1 store bought packet)
30 oz black beans
2 chicken breasts
Pour tomato sauce and taco seasonings in crock pot. Using your emptied tomato sauce cans, add 30oz of water. Stir to mix well. Stir in black beans. Lay the two raw chicken breasts on top.
Cover crock pot and cook on low for 8 hours.
30 minutes before serving, remove chicken breasts, shred on a plate (the chicken is really tender at this point so it will practically fall apart), and stir shredded chicken back into the crock pot.
Serve with your favorite sides and toppings. We like to eat our Chicken Taco Chili with a little bit of cheese sprinkled on top. We also like to scoop it up with our favorite Archer Farms Flax Seed Tortilla Chips.
Tip: I like to make a double batch of Chicken Taco Chili and freeze the extra in salsa jars. It’s a great way to store smaller portions of chili for daycare and work lunches!
|Chicken Taco Chili in a salsa jar–a single serving grab and go lunch!|
This is a very basic recipe, so feel free to customize it with ingredients your family likes. You can add corn, diced tomatoes, diced chili peppers, onions…your options are endless!