Crock Pot Chicken Taco Chili
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Wednesday, June 11, 2014


Crock Pot Chicken Taco Chili

Kelly Mike - Wednesday, June 11, 2014


  • 1 onion, chopped 
  • 1 16-oz can black beans 
  • 1 16-oz can kidney beans 
  • 1 8-oz can tomato sauce (used a 16 oz can)
  • 10 oz package frozen corn kernels (used 2 small cans of corn kernels)
  • 2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
  • 1 packet taco seasoning 
  • 1 tbsp cumin 
  • 1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
  • 24 0z. (3) boneless skinless chicken breasts 
  • chili peppers, chopped (optional)
  • chopped fresh cilantro 


Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream


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