Crock Pot Chicken Taco Chili

Introduction

Crock Pot Chicken Taco Chili is a hearty and flavorful dish that’s perfect for busy days. You can set it up in the morning and let it cook all day, filling your home with delicious aromas. This chili combines tender chicken, beans, and spices for a comforting meal that everyone will love.

Why Make This Recipe

Making Crock Pot Chicken Taco Chili is a great choice for several reasons. First, it’s easy to prepare, requiring minimal effort and cleanup. Second, it’s a nutritious meal packed with protein and fiber. Lastly, it’s versatile! You can customize it by adding your favorite toppings, making it a hit for both families and gatherings.

How to Make Crock Pot Chicken Taco Chili

To create this tasty chili, gather your ingredients and follow these simple steps.

Ingredients

1 small onion, chopped
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) package frozen corn kernels
2 cans (10 oz each) diced tomatoes with chilies
1 (4 oz) can chopped green chili peppers, chopped
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

Directions

Combine the black beans, kidney beans, chopped onion, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning in a slow cooker. Mix everything well.
Nestle the chicken breasts into the mixture, ensuring they are completely covered.
Cook the chili on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
About half an hour before serving, take out the chicken, shred it, and then return it to the slow cooker. Stir everything together.
Top with fresh cilantro and any of your favorite toppings.

How to Serve Crock Pot Chicken Taco Chili

Serve your Crock Pot Chicken Taco Chili in bowls. You can top it with shredded cheese, sour cream, diced avocados, or tortilla chips for added crunch. Pair it with cornbread or rice for a complete meal.

How to Store Crock Pot Chicken Taco Chili

To store leftovers, let the chili cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Crock Pot Chicken Taco Chili

For more flavor, sauté the chopped onion before adding it to the slow cooker.
Adjust the spice level by adding more chili powder or using a spicier version of diced tomatoes.
Use other beans like pinto or navy beans if you prefer.

Variation

You can make a vegetarian version by omitting the chicken and adding more beans or vegetables. Try bell peppers, zucchini, or even sweet potatoes for a delicious twist!

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to extend the cooking time if they are frozen at the start.

2. Can I add more vegetables?
Absolutely! Feel free to add any of your favorite vegetables, such as bell peppers, zucchini, or carrots.

3. Is it spicy?
The spiciness depends on the type of diced tomatoes and taco seasoning you use. For less spice, seek mild options or use fewer jalapeños.