Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Ingredients
1small onion(chopped)
115.5 oz can black beans, drained
115.5 oz can kidney beans, drained
18 oz can tomato sauce
10ozpackage frozen corn kernels
210 oz cans diced tomatoes w/chilies
4ozcan chopped green chili peppers(chopped)
1packet reduced sodium taco seasoning or homemade(see below)
1tbspcumin
1tbspchili powder
24oz3 boneless skinless chicken breasts
1/4cupchopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2tablespoonscumin
1 1/2tablespoonschili powder
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoondried oregano
1/2teaspoonpaprika
1teaspoonkosher salt
1/2teaspoonblack pepper
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Instructions
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 in to completely 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.
Top with fresh cilantro and your favorite toppings!