Crockpot Chicken Taco Chili Recipe

Name: Crockpot Chicken Taco Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion, chopped; 1 16 oz can black beans; 1 16 oz can kidney beans; 1 8 oz can tomato sauce; 10 oz Package frozen corn; 2 14.5 oz cans of diced tomatoes with chilies; 1 packages Taco seasoning; 1 tbsp Cumin; 1 tbsp Chili powder; 24 oz Boneless skinless chicken breasts (3-4 breasts); 1 Chili peppers, chopped (optional); 1/4 cup Fresh chopped cilantro

Servings: persons

1 Onion, chopped
1 16 oz can black beans
1 16 oz can kidney beans
1 8 oz can tomato sauce
10 oz Package frozen corn
2 14.5 oz cans of diced tomatoes with chilies
1 packages Taco seasoning
1 tbsp Cumin
1 tbsp Chili powder
24 oz Boneless skinless chicken breasts (3-4 breasts)
1 Chili peppers, chopped (optional)
1/4 cup Fresh chopped cilantro

1
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2
Place chicken on top and cover.
3
Cook on low for 10 hours or on high for 6 hours.
4
Half hour before serving, remove chicken and shred.
5
Return chicken to slow cooker and stir in.
6
Top with fresh cilantro.
7
Also try it with low fat cheese and sour cream.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Onion, chopped, 1 16 oz can black beans, 1 16 oz can kidney beans, 1 8 oz can tomato sauce, and more.

Yes, Crockpot Chicken Taco Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Chicken Taco Chili

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