09 Feb Crock Pot Chicken Taco Chili

PREP TIME: 5 mins.

COOK TIME: 6 hrs.

TOTAL TIME: 6 hrs.

COURSE: Dinner

CUISINE: Mexican

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

• 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

Instructions

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!

Serving: 1 scant cup

Calories: 220 kcal, Carbohydrates: 28g, Protein: 21g, Fat: 3g, Cholesterol: 44mg, Sodium: 729mg, Fiber: 8.5g, Sugar: 6g

Skinnytaste: https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/