Thursday, May 21, 2015
Oh the crock pot - easily one of my favorite kitchen appliances! It is a life saver on those days when you are busy right up until supper and you don't want to have to scramble to make a home made meal for you family! I especially like recipes that are an open and dump type meal, but still relatively healthy! This recipe is just that... easy to throw together (Cause I know my mornings aren't all that non-hectic either) and nice to come home to! I paired this with the pumpkin cornbread muffins - delish!
Slow Cooker Chicken Taco Soup
(Recipe found on isthisreallymylife.com)
1 1/4 pounds boneless, skinless chicken breasts
1/2 of a white onion, chopped
2 (15 ounces each) cans great northern beans
1 (15 ounces) can white or yellow corn
1 envelope taco seasoning
1 (4.5 ounces) can chopped green chilies
1 (10.75 ounces) can cream of chicken soup or use this recipe.
1 (14 ounces) can chicken broth
1/2 cup sour cream
Sliced green onions
Layer white onion in the bottom of a 4-quart slow cooker and add chicken. Top with beans and corn. In a medium bowl combine taco seasoning, chilies, soup and broth. Pour over ingredients in crock pot. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Before serving, use a fork to break up chicken and add sour cream. Serve topped with your choice of cheese, sour cream, guacamole, tomatoes, olives, green onions and tortilla strips or chips.