This summer I worked on compiling a Fall menu for our family. I wanted dinners that were simple and utilized, for the most part, whole foods and a big plus, if they could be made in the crock pot. I planned five dinners - we eat at church on Wednesday nights and Friday and Saturday are our nights out.
Tonight we tested out Crock Pot Chicken Taco Chili - a recipe I found on Pinterest.
Ingredients:
1 - 16 oz can black beans
1 - 16 oz jar salsa
1 - 10 oz package frozen corn
1 - packet taco seasoning
1 - cup water
3 - boneless skinless chicken breasts
Directions:
Pour salsa in the bottom of crock pot.
Lay Chicken on top of salsa - sprinkle with taco seasoning.
Layer rest of ingredients in crock pot.
Cook on Low for 8 hours. {Note: I stirred everything at about 4 hours in}
When ready to serve - shred chicken and stir.
Optional: Serve with Sour Cream and Shredded Cheddar Cheese {we used Low Fat}
I prepped everything before church this morning and by the time we arrived home this afternoon the house smelled wonderful. Dinner was a big it and we had enough left to bag up some individual servings to give to a friend, who is single, and grieving the loss of her mom. It will be easy for her to defrost these overnight and warm up for lunch.
1 comment:
YUM! That looks so good and so easy! Thank you for sharing!!!
And thank you for stopping by my blog. It's nice to hear other homeschoolers who feel or go through the same things that I am going through as still a rather new homeschooler. I feel good about us starting up next week and I enjoyed reading about your first week back!
Happy Homeschooling. And I hope you have a blessed week!
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