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!
Course
Main Course
Cuisine
American, Mexican
Keyword
Crock pot Chicken Taco Chili
Prep Time10minutes
Cook Time6hours
Total Time6hours10minutes
Servings6
Calories145kcal
AuthorYvonne
Ingredients
1onionchopped
116 oz can black beans
116 oz can kidney beans
18 oz can tomato sauce
110 oz package frozen corn kernels
214.5 oz cans diced tomatoes w/chilies
1packet taco seasoning
1tbspcumin
1tbspchili powder
24oz.boneless skinless chicken breasts
chili pepperschopped (optional)
chopped fresh cilantro
Instructions
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
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!