Everyone loves a recipe that they can make so many other meals from. This Slow Cooker Chicken Taco Chili can feed a hungry family and leave you with leftovers. Store in the fridge for your next day lunch, or make a casserole, tacos or salads for dinner. Just set the clock and go!
Add drained black beans, and kidney beans in crockpot. Top with the tomato sauce, diced tomatoes, chili peppers, frozen corn, chopped onion, and seasonings. Stir all together.
Place chicken breast into the mixture, completely cover the chicken.
Set crock pot to cook 8-10 hours on LOW or 4-6 hours on HIGH.
Pull chicken breasts out about 30 minutes before serving, shred with a fork and return to the crockpot stirring well.
Serve chili with fresh chopped cilantro.
Tip: Recipe makes for a large crowd or great for leftovers. Pack for your next day lunch, store in the refrigerator for up to 4 days, or freeze in individual airtight containers for up to 3 months for an easy reheat meal.
**If using your own homemade taco seasoning, leave out the chili powder from this recipe.