Ingredients for Crock Pot Chicken Taco Chili
- 1 medium onion, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- Kidney Beans
- Tomato Sauce
- 1 (15-ounce) can whole kernel corn, drained
- Tomatoes And Green Chilies
- 1-2 jalapeño peppers, minced (remove seeds for less heat)
- 1 (1.25 ounce) packet taco seasoning mix
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1.5 lbs boneless, skinless chicken breasts
- fresh cilantro, for garnish
- Garlic Powder
- Onion Powder
- Dried Oregano
- Paprika
- Kosher Salt
- Black Pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- shredded cheese, for topping
- sour cream, for topping
- avocado, for topping
- tortilla chips, for topping
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How to Make Crock Pot Chicken Taco Chili
- Brown 1.5 lbs boneless, skinless chicken breasts in a skillet over medium-high heat until browned on all sides. Set aside.
- In your slow cooker, combine: 1 (15-ounce) can of beans (drained and rinsed), 1 medium onion (chopped), 1-2 jalapeño peppers (minced, remove seeds for less heat), 1 (15-ounce) can of corn (drained), 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes (undrained), 2 tablespoons chili powder, 1 tablespoon cumin, 1 packet taco seasoning.
- Nestle the browned chicken breasts into the slow cooker, ensuring they are mostly submerged in the sauce.
- Cook on low for 8-10 hours or on high for 4-6 hours, or until chicken is cooked through and easily shreds.
- 30 minutes before serving, remove the chicken from the slow cooker and shred using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Top with fresh cilantro, shredded cheese, sour cream, avocado, and your favorite taco toppings!
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
22g
Fat
2g
Carbs
13g
