Crock Pot Chicken Taco Chili
- 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
- Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
- Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
- Top with fresh cilantro.
- Also, try it with low fat cheese and sour cream (extra points).
Recipe by Faithful Provisions at https://faithfulprovisions.com/crock-pot-chicken-taco-chili/
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