Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Ingredients
- ▢1 small onion, chopped
- ▢15.5 oz can black beans, drained
- ▢15.5 oz can kidney beans, drained
- ▢8 ounce can tomato sauce
- ▢10 oz package frozen corn kernels
- ▢2 cans diced tomatoes w/chilies, 10 ounces each
- ▢4 oz can chopped green chili peppers, chopped
- ▢1 packet reduced sodium taco seasoning or homemade, see below
- ▢1 tbsp cumin
- ▢1 tbsp chili powder
- ▢24 oz 3 boneless skinless chicken breasts
- ▢1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
- ▢1 1/2 tablespoons cumin
- ▢1 1/2 tablespoons chili powder
- ▢1/4 teaspoon garlic powder
- ▢1/4 teaspoon onion powder
- ▢1/4 teaspoon dried oregano
- ▢1/2 teaspoon paprika
- ▢1 teaspoon kosher salt
- ▢1/2 teaspoon black pepper
Instructions
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
- Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
- Top with fresh cilantro and your favorite toppings!
Nutrition
Serving: 1 scant cup, Calories: 220 kcal, Carbohydrates: 28 g, Protein: 21 g, Fat: 3 g, Cholesterol: 44 mg, Sodium: 729 mg, Fiber: 8.5 g, Sugar: 6 g