Description
This Crock Pot Chicken Taco Chili is a hearty and flavorful slow-cooked dish perfect for a cozy meal. It combines tender shredded chicken with black beans, kidney beans, corn, diced tomatoes, and a blend of taco spices for a savory chili with a Mexican twist.
Ingredients
Scale
Vegetables and Beans
- 1 small onion, chopped
- 15.5 oz can black beans, drained
- 15.5 oz can kidney beans, drained
- 10 oz package frozen corn kernels
- 2 cans diced tomatoes with chilies (10 ounces each)
- 4 oz can chopped green chili peppers
Liquids and Sauces
- 8 ounce can tomato sauce
Spices and Seasonings
- 1 packet reduced sodium taco seasoning or homemade taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 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
Meat
- 24 oz 3 boneless skinless chicken breasts
Garnish
- 1/4 cup chopped fresh cilantro
Instructions
- Mix Ingredients: Combine the drained black beans, kidney beans, chopped onion, chopped green chili peppers, frozen corn kernels, tomato sauce, diced tomatoes with chilies, 1 tbsp cumin, 1 tbsp chili powder, and the taco seasoning in a slow cooker. Mix all components thoroughly to blend the flavors and spices evenly.
- Add Chicken and Cook: Nestle the 3 boneless skinless chicken breasts on top of the mixture in the slow cooker, ensuring they are completely covered by the mixture. Cover the slow cooker and cook on LOW setting for 8 to 10 hours or on HIGH for 4 to 6 hours. This slow cooking will make the chicken tender and allow all the flavors to meld together.
- Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the slow cooker carefully. Using two forks, shred the chicken into bite-sized pieces.
- Combine Shredded Chicken: Return the shredded chicken to the slow cooker and stir well to combine it evenly with the chili mixture.
- Garnish and Serve: Just before serving, top the chili with freshly chopped cilantro and your favorite toppings such as sour cream, shredded cheese, or sliced jalapeños for added flavor and texture.
Notes
- Use reduced sodium taco seasoning to keep the sodium content lower.
- For a spicier chili, add extra chopped green chilies or a sprinkle of cayenne pepper.
- Feel free to substitute chicken thighs for extra juiciness.
- This chili reheats well and tastes even better the next day.
- Serve with tortilla chips, rice, or warm tortillas for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
