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Crock Pot Chicken Taco Chili

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Rate this recipe 4.3/5 (20 Votes)
Crock Pot Chicken Taco Chili 1 Picture

Ingredients

  • ① 1 16 oz. can black beans
  • ② 1 16 oz. can kidney beans
  • ③ 2 garlic cloves, minced
  • ④ 1 medium onion, chopped
  • ⑤ 1 jalapeno pepper, minced
  • ⑥ 1 green bell pepper, chopped
  • ⑦ 10 oz. package frozen corn kernels
  • ⑧ 1 8 oz. can tomato sauce
  • ⑨ 1 28 oz. can diced tomatoes
  • ⑩ 1 tbsp. cumin
  • ⑪ 1 tbsp. chili powder
  • ⑫ 1 tsp. dried oregano
  • ⑬ 1 tsp. kosher salt
  • ⑭ 1/2 tsp. freshly ground pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc

Details

Adapted from thecomfortofcooking.com

Preparation

Step 1

Directions

Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.



Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

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