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Old man winter has finally stopped by to pay Dallas a visit and I thought it’d be a great opportunity to bust out the crock pot and make some chili and cornbread. I absolutely LOVE crock pot recipes because it does all the work for you and makes the house smell SO GOOD you get home from work! And other than baking and shredding the chicken, the most effort I exerted in putting this together was opening a can or bag and dumping it in!

Chaco Chili (Taco Chicken Chili)

You’ll need:

1 lb boneless, skinless chicken breast

1 can diced tomatoes, drained

2 cans chicken broth

2 cans diced green chiles

1 bag of frozen corn

1 can of white beans

1 package taco seasoning

Bake chicken in 400 degree oven for about 25 minutes, or until no longer pink. Shred chicken using two forks and place in crock pot

Add all other ingredients, stir well, and cook on low for several hours.

Sprinkle ALOT some shredded cheese on top, serve with cornbread and…Enjoy!!