Slow Cooker Chicken Taco Chili Recipe
Total time
Author: Slow Cooker Society
Recipe type: Main
Cuisine: American/Mexican
- 1 small onion, chopped
- 1 (15.5 oz) can black beans, drained
- 1 (15.5 oz) can of kidney beans, drained
- 1 (8 oz) can tomato sauce
- 10 oz package of frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers, chopped
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3) boneless skinless chicken breasts
- ¼ cup chopped fresh cilantroWanna prepare your own taco seasoning, simply omit the packet, cumin, and chili powder above and use the below instead:
- 1½ tablespoons cumin
- 1½ tablespoons chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, and taco seasoning in a slow cooker and mix well.
- Nestle the chicken completely to cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
- Optionally, top with cheese or alternatively with fresh cilantro and your favorite toppings!
Recipe by Slow Cooker Society at https://slowcookersociety.com/slow-cooker-chicken-taco-chili-recipe/
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