Our Texas Crockpot Chicken Chili is delicious and different, and we think your family will love it!
3 whole skinless, boneless chicken breasts
1 onion, chopped
1 16-oz can of chili beans (drain)
1 15-oz can of black beans (drain)
1 15-oz can of corn, drained
1 cup of Texas Bird Bath
1 cup tomato sauce
2 cups of diced tomatoes
1/2 cup green chilis
1 can of beer
shredded Cheddar cheese
What to do:
Put the onions, chili beans, black beans, corn, Texas Bird Bath, tomato sauce, beer, and diced tomatoes in the crockpot, and stir well. Place the chicken breasts on top of the mixture and press down slightly until barely covered by the mixture.
Put the lid on the slow cooker, set the dial on low, and don’t give it another thought for 5 or 6 hours.
After 5 or 6 hours, remove the chicken breasts, let them cool just enough to be handled, and shred the chicken.
Stir the shredded chicken back into the mixture and continue cooking for two more hours.
Serve hot, topped with the cheese and sour cream if desired. My kids prefer crushed crackers, but my husband loves the cheese and sour cream. He also wants more diced onion sprinkled on his.
And there you have it: an easy, nutritious, delicious hot meal that doesn’t compromise your home’s air conditioning even on the hottest summer days!