Crock Pot Chicken Taco Chili
A hearty and flavorful chili featuring tender chicken, beans, and spices, perfect for busy days and customizable for your taste.
Ingredients
Chili 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 10 oz cans 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 boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro For garnish
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve your Crock Pot Chicken Taco Chili in bowls topped with fresh cilantro and any of your favorite toppings like shredded cheese, sour cream, diced avocados, or tortilla chips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can enhance flavors by sautéing the onion beforehand or adjusting spice levels with more chili powder.