Chicken Taco Chili

Mmmmm! Oh man do I love a good tomato based, slow cooked anything!!

I made this in the slow cooker and it was FANTASTIC. We ate it for dinner two nights in a row and it pained me to pack the rest of it up and freeze it for lunches (but I'll be thankful for that at work).

I haven't used the slow cooker since my Chicken Cacciatore post in February. I still think it isn't the best slow cooker around, and that it runs hotter than the average one. I bought it originally because it was the only 3 qt one around, which is why it runs hotter and I'm not sure why it took me so long to figure out. Since its just me and Clutterbuck we didn't need a massive 7 or 8 qt machine. However, now that I've gotten into the groove I think a larger one would be just fine for leftover lunches. Plus it probably would run at the same heat as the recipes call for.

Anyway, thanks are in order to my dad for turning the slow cooker on at 12pm so it would be perfectly done at 7ish when we were ready to eat after a long day at the office. I used two boneless skinless chicken breasts and shredded them about 30 minutes before I served this up. I also used a can of green chillies which really added a nice flavour and texture.

I really love the sharpness of an old cheddar with a good chili or the nutty flavour of a good Parmesan with a nice white wine....yummy!

The corn was another star ingredient of this dish. I mentioned my love of celery in a previous post and corn has to be right up there with it at the moment. I'm so enjoying fresh (frozen) corn and peas currently.

I will be making this again, and soon. The only thing I will do differently is to cut the onions smaller, they were much too large this time around and disproportionate to the rest of the ingredients.