Chicken Taco Chili

It's fall, it's football season, and I need meals that are easy to prepare and can feed a crowd!  This one fits the bill perfectly!

It's easy to make, and can be tweaked and topped in many ways, but is good just like it is too.

Ingredients:

1 small onion
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) package frozen corn kernels
2 (10 oz) cans tomatoes w/green chilies
1 (4 oz) can chopped green chili peppers, chopped
4 Tbsp (or 1 packet) taco seasoning
24 oz boneless skinless chicken breasts

optional toppings:
fresh cilantro
sour cream
mexican cheese

Combine all ingredients except chicken in a slow cooker and mix well.
Set the chicken into the cooker and completely cover with the mixture.
Cook on low 8 to 10 hours or on high 4 to 6 hours.
Remove chicken and shred with a fork (the chicken should pretty much fall apart).
Return the chicken to the slow cooker and stir-in to let sit for 30 minutes or so.
Top with your favorite toppings and serve!

Makes about 10 servings.

Slow Cooked Meatballs with Broccoli

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Meatballs:

2 broccoli crowns
1 cup fresh wheat bread cut into 1/2 inch cubes (discard the crust)
3 tbsp milk
1 lb lean ground meat (beef, turkey or half of each)
1/2 cup grated parmesan cheese
1 large egg, beaten
2 cloves garlic, crushed

2 tsp Italian seasoning (or to taste)
1/2 tsp salt
1/4 tsp pepper

1.  Bring a pot of salted water to a rolling boil.  Add the broccoli and cook 1-2 minutes to blanch.  Drain well and set aside in a colander to cool.  Finely chop 3/4 cup of the florets and set aside the rest for later.

2.  In a medium bowl, combine the bread with milk, tossing to coat.  Let stand, tossing occasionally until the bread is moist, about 10 minutes.  Make sure there are no dry spots - add a little milk if needed.

3.  Add the meatball ingredients together and mix well.  Gently form into about 15 meatballs, about 1/4 cup each (about 1 1/2 inch diameter) and place on a baking sheet.  Broil on the second rack from the top of the oven for 8-10 minutes until the tops are golden.

Sauce:
1 tsp olive oil
3 cloves smashed garlic
1 bay leaf
28 ounces crushed tomatoes
salt
pepper

1.  In a small skillet, heat the oil over medium, add the garlic and cook until golden.

2.  Pour the crushed tomatoes in a slow cooker.  Add salt and pepper, bay leaf and garlic.  Gently place the meatballs into the sauce, cover and cook low 4-6 hours or high 2-3 hours.

Adapted from: skinnytaste