Essentially, this is the chicken version of taco soup. Brilliant! For a while there Steve and I were having taco soup ALL the time and I got burnt out. If only I had known back then about this recipe I could have switched things up. As with all crock pot meals, I love just throwing everything in the crock pot and forgetting about it. I put this together before work and when I got home for lunch the place smelled wonderful and it was ready to be devoured. We added shredded cheese and sour cream. The only thing we were missing were the chips! On the source site she used a bed of rice on the bottom for hers and I think I will try that next time.
Crock Pot Chicken Taco Chili
Put this Chicken Taco Chili in the Crock Pot before you leave for the day and come home to this perfectly delicious dinner! Serve it with your favorite toppings!
Ingredients
- 1 onion chopped
- 1 16 oz can black beans
- 1 16 oz can kidney beans
- 1 8 oz can tomato sauce
- 1 10 oz package frozen corn kernels
- 2 14.5 oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz. boneless skinless chicken breasts
- chili peppers chopped (optional)
- chopped fresh cilantro
Instructions
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Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
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Cook on low for 10 hours or on high for 6 hours.
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Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
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Top with fresh cilantro. Also try it with low fat cheese and sour cream.
Recipe Notes
[My 2 Cents]
I didn't have an onion (crazy I know!) so I just used minced onion. Enough that I felt good about it. I didn't have frozen corn so I just used two regular sized cans. My diced tomatoes didn't have chilies and that was fine. I only used a half tbsp of chili powder, I'm not a spicy person. I didn't have tomato sauce so I substituted with enchilada sauce and it worked just perfectly!
Adapted from Source: Skinny Taste
RuthE
My family loves this recipe!! I use three cans of Hanover chili beans- one kidney, one black and one white. We also add way more corn than it calls for because my son says there’s never enough corn.😂 I don’t use cumin(just don’t care for it) and I’ve used frozen diced onion, fresh or dried minced…whatever I had on hand.😉💙😋
Heather
The best part of this whole recipe is your “My 2 Cents” at the bottom. Cracked me up! That’s exactly how I cook, too. I love how you make no apologies even though you substituted/changed up FIVE of the ingredients. Great job. Your recipe is on my list for this week’s meals. Thanks!
Yvonne
Ha! That’s funny! Looking back now, it may have been easier to list the things I DIDN’T change (hee hee)! Let me know what you think when you make it this week (and what changes you make to it ;) )
Yvonne mullins
I would use yellow hominy instead of corn. Makes it yummy
gwen rogers
I made this dish tonight. As of now it is still simmering in the pot; however, I had to sneak a bite and it is tasty. I also sliced beef smoked sausages, chopped celery, and frozen fresh corn off the cob. Looking forward to tomorrow’s dinner. An even harder decision is wheter to top the meal off with tostitos chips, crackers, grilled cheese sandwich, or corn bread. Gucamolle, sour cream, and cheese..uhhh, hmm…
Nychelle
trying it today!!! Don’t have kidney beans so I am trying it with Great Northern Beans. :)
Nychelle
Made it! Thanks for sharing this recipe!!! We have something new to make in this house! My hubby AND the girls all loved it. :) (the white beans worked well will with this recipe :) )
Kristy
This looks amazing!! I can’t wait to try this one!!
This looks delicious! I love a good crock pot meal. I’m going to have to try this for sure.