CROCK POT CHICKEN TACO CHILI
220 Cals 21 Protein 28 Carbs 3 Fats
PREP TIME:
5 mins
COOK TIME:
6 hrs
TOTAL TIME:
6 hrs
YIELD:10 SERVINGS
COURSE:Dinner
CUISINE:Mexican
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
INGREDIENTS
1 small onion, chopped
1 15.5 oz can black beans, drained
1 15.5 oz can kidney beans, drained
1 8 oz can tomato sauce
10 oz package frozen corn kernels
2 10 oz cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade, see below
1 tbsp cumin
1 tbsp chili powder
24 oz 3 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
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
INSTRUCTIONS
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Serving: 1scant cup, Calories: 220kcal, Carbohydrates: 28g, Protein: 21g, Fat: 3g, Cholesterol: 44mg, Sodium: 729mg, Fiber: 8.5g, Sugar: 6gBlue Smart Points:0Green Smart Points:5Purple Smart Points:0Points +:5
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