Description
A hearty and flavorful crock pot chicken taco chili that’s packed with beans, corn, and just the right amount of spice.
Ingredients
Scale
- 1 small onion, chopped
- 15.5 oz can black beans, drained
- 15.5 oz can kidney beans, drained
- 8 oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 cans diced tomatoes with chilies (10 oz each)
- 4 oz can chopped green chili peppers
- 1 packet reduced sodium taco seasoning or homemade
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3 boneless skinless chicken breasts)
- 1/4 cup chopped fresh cilantro
- Homemade Taco Seasoning (optional):
- 1 1/2 tbsp cumin
- 1 1/2 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Add all ingredients except the cilantro into the crock pot.
- Stir well to combine.
- Place the chicken breasts on top and press them slightly into the mixture.
- Cover and cook on low for 6–8 hours or on high for 4 hours.
- Remove the chicken breasts, shred them using two forks, then return to the crock pot.
- Stir to mix the shredded chicken evenly throughout the chili.
- Cook for an additional 10–15 minutes.
- Garnish with chopped fresh cilantro before serving.
Notes
Serve with your favorite toppings like sour cream, shredded cheese, or crushed tortilla chips for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 65mg
Keywords: crock pot, chicken, taco chili, slow cooker, beans, easy dinner