Crock Pot Chicken Taco Chili
"Slow Cooker Chicken Taco Chili is a simple and convenient dump meal that relies on ingredients you likely already have in your freezer and pantry! Since its debut in 2008, this dish has become a favorite among my readers!"
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Ingredients
- 1 small onion
- 10 oz package frozen corn kernels
- 2 cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers
- 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
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 15.5 oz can kidney beans, drained
- 8 ounce can tomato sauce
- 15.5 oz can black beans, drained
Instructions
- 1
In your slow cooker, combine the beans, chopped onion, diced chili peppers, corn, tomato sauce, and diced tomatoes. Sprinkle in the cumin, chili powder, and taco seasoning, then stir everything together thoroughly.
- 2
Place the chicken pieces into the mixture, ensuring they are fully submerged, and set the cooker to LOW for 8 to 10 hours or to HIGH for 4 to 6 hours.
- 3
About 30 minutes before you plan to serve, take out the chicken and shred it using two forks.
- 4
Return the shredded chicken back into the slow cooker and mix it in well with the other ingredients.
- 5
Garnish with fresh cilantro and any additional toppings you prefer!