Yield: 6 servings

Slow Cooker Chicken Taco Chili

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
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Slow Cooker Chicken Taco Chili is the answer to "what's for dinner?" With an abundance of tex mex spices and tender chicken, this tasty chili is going to be hit in your home. I know it!

Ingredients

  • 4 large, boneless, skinless chicken breasts (about 2 pounds)
  • 1 can (15.25 ounce) sweet corn, don't drain
  • 1 can (15ounce) black beans, rinsed and drained
  • 1 can (15 ounce) dark red kidney beans, don't drain
  • 1 can (15 ounce) tomato sauce
  • 1 cup salsa (I used a thick and chunky style)
  • 3 Tablespoons taco seasoning
  • garnish with plain greek yogurt, shredded colby jack cheese and diced avocado

Instructions

  1. In a large crockpot, add chicken, corn, black beans, kidney beans, tomato sauce, salsa and taco seasoning.
  2. Heat for at least 6 hours on low. Before serving, use two forks to shred chicken.
  3. To serve, top with shredded cheese, plain greek yogurt and some diced avocado. Serve with a salad and corn muffins! ENJOY

Notes

  • Salsa: Use a salsa you love! Most of the heat in this recipe comes from the jarred salsa. If you're cooking for kids or folks who are sensitive to heat, start with a mild to medium salsa and adjust the other spices accordingly. I recommend a thick and chunky salsa style--the chunks of tomato and onion add so much to this chili!
  • Beans: I used black beans and red kidney beans for our taco chili because that's what I had on hand. Pinto beans would be a delicious substitute for either one, or you could use all black or all red beans. I drained the black beans but didn't drain the red beans, as I like the thickness and saltiness it adds to the finished chili.
  • Tomato sauce: Use a canned, unseasoned tomato sauce for this recipe. I almost always keep a few jars ready in the pantry for use in all kinds of recipes, including this chili.
  • Storing the chili: Store in an airtight container in the fridge for up to a week. It also freezes well!
  • See blog post for more recipe tips and tricks.

    • Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 397Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 748mgCarbohydrates: 28gFiber: 8gSugar: 8gProtein: 39g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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