Crockpot Chicken Taco Chili
This chili is hearty, super comforting, and packed with flavor!
Servings: 10
Equipment
Ingredients
- 1 onion chopped
- 16 ounce (453 g) can black beans drained
- 16 ounce (453 g) can red kidney beans drained
- 16 ounce (454 ml) can tomato sauce
- 10 ounce (284 g) package frozen corn kernels
- 29 ounces (822 g) diced tomatoes w/green chilies (two 14.5 ounce cans)
- 1 packet taco seasoning
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 3-4 boneless skinless chicken breasts
Instructions
- Place all the ingredients into the insert of the slow cooker except the chicken breasts.1 onion, 16 ounce can black beans, 16 ounce can red kidney beans, 16 ounce can tomato sauce, 10 ounce package frozen corn kernels, 29 ounces diced tomatoes w/green chilies, 1 packet taco seasoning, 1 tablespoon ground cumin, 1 tablespoon chili powder
- Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they're covered.3-4 boneless
- Cook on low for 10 hours or cook on high for 6 hours.
- minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.
- After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.
- Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
Source: Skinnytaste
Nutrition
Serving: 1 serving | Calories: 198 kcal | Carbohydrates: 25 g | Protein: 23 g | Fat: 2 g | Fiber: 7 g | Sugar: 4 g
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