Slow Cooker Chicken Taco Chili
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Slow Cooker Chicken Taco Chili
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| Servings |
| 10 |
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Ingredients
- 115 ounce can low sodiumblack beans, drained
- 115 ounce can low sodiumkidney beans, drained
- 18 ounce can tomato sauceunsalted
- 210 ounce cans diced tomatoes with chilies
- 14 ounce can chopped green chili peppers
- 112 ounce package frozen yellow corn
- 1 small yellow onionchopped
- 1 package 30% less sodium taco seasoningor make your own (see notes for recipe link)
- 1tablespoon chili powder
- 1.5pounds chicken breastskinless, boneless
- 1/4cup cilantrochopped
Instructions
- 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.
Recipe Notes
