Crock Pot Chicken Taco Chili

crock-pot-chicken-taco-chili

Photo from Gina’s Recipes

I was so glad to have the crock pot going today with this yummy concoction because I was late getting home this evening … walked in the door … and smelled yummy smells of Crock Pot Chicken Taco Chili coming from the kitchen. With out-of-town company visiting, it was a perfect match. I doubled the batch which filled my crock pot to the tippy top and, though I was a little worried it would bubble over, it stayed safely in the pot.

I made absolutely no adjustments to this recipe … took the easy way and used packets of taco seasoning. Tomorrow it will be even better after the flavors meld overnight. First time for this recipe and it’s a keeper. Enjoy!

Crock Pot Chicken Taco Chili

Ingredients:

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package 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
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 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

Directions:

  1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  3. Half hour before serving, remove chicken and shred.
  4. Return chicken to slow cooker and stir in.
  5. Top with fresh cilantro and your favorite toppings!

Nutrition Information

Yield: 10 servings, Serving Size: About 1 cup

  • Amount Per Serving:
  • Calories: 209
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: 50mg
  • Sodium: 867mg
  • Carbohydrates: 26g
  • Fiber: 7g
  • Sugar: 4g
  • Protein: 23g
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