Crock Pot Chicken Taco Chili
Serves: 4-6
  • 1 onion, chopped
  • 1 16-oz. can black beans
  • 1 16-oz. can kidney beans
  • 1 8-oz. can tomato sauce (used a 16 oz. can instead)
  • 10 oz. package frozen corn kernels (or 2 small cans of corn kernels)
  • 2 14.5-oz. cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder (I use a bit more if the tomatoes don’t have chilies)
  • 24 oz. (3) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • chopped fresh 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 (extra points).
Recipe by Faithful Provisions at