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Crock Pot Chicken Taco Chili

By

from 'The Comfort of Cooking' Blog

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Ingredients

  • 1 16 oz. can black beans
  • 1 16 oz. can kidney beans
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 jalapeno pepper, minced
  • 1 green bell pepper, chopped
  • 10 oz. package frozen corn kernels
  • 1 8 oz. can tomato sauce
  • 1 28 oz. can diced tomatoes
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 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

Preparation

Step 1

Combine first 14 ingredients in a slow cooker. Stir until combined. Place chicken on top and cover. Cook on low for 6-8 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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