THRIVE Crockpot Chicken Taco Chili
From: http://www.thecomfortofcooking.com/2012/02/crock-pot-chicken-taco-chili.html
Adapted by: Rebecca Gagnier
2 C THRIVE Instant black beans
1 16 oz. can kidney beans, drained
2 garlic cloves, minced
1/2 C THRIVE FD Chopped Onions
1 jalapeno pepper, minced
1/2 C THRIVE FD green bell pepper
1 1/4 c THRIVE FD Corn
8 oz. can tomato sauce
1 28 oz. can diced tomatoes, drained
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. THIVE oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 16 oz. can kidney beans, drained
2 garlic cloves, minced
1/2 C THRIVE FD Chopped Onions
1 jalapeno pepper, minced
1/2 C THRIVE FD green bell pepper
1 1/4 c THRIVE FD Corn
8 oz. can tomato sauce
1 28 oz. can diced tomatoes, drained
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. THIVE oregano
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1 Pkg Taco Seasoning
1 1/2 CUP Water
1 1/2 CUP Water
3 T THIVE Cilantro
Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.
DIRECTIONS:
Combine first 14 ingredients in a slow cooker. Stir until combined. Place uncooked chicken on top, sprinkle taco seasoning over the top of chicken and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.