Slow Cooker Chicken Taco Chili is the answer to “what’s for dinner?” With an abundance of southwestern spices and tender chicken, this tasty chili is going to be hit in your home. I know it!
I really love cooking with the slow cooker!!!! I can throw it in before work and when I come home, dinner is ready for the whole family!!!!
In the winter months, nothing tastes better than a warm chili. When I make one of the chili recipes, we have featured on our blog, seriously, my girls do the happy dance!!! Little do they know that this chili is such a healthy choice for dinner.
1 onion, chopped
1 to 2 garlic cloves, minced
1 16 ounces can black beans, do not drain
1 16 ounces can kidney beans, do not drain
1 8 ounces can tomato sauce
1 10 ounce package frozen corn kernels
2 cans diced tomatoes w/chilies
1 packet taco seasoning
1 teaspoon cumin
1 Tablespoon chili powder
3 to 4 boneless, skinless chicken breasts
- Combine beans, onions, garlic, beans, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning.
- Place chicken on top and cover with the lid. Cook on low for 10 hours or on high for 6 hours.
- About half an hour before serving, remove the chicken and shred. Return the chicken to the slow cooker and stir.
- Garnish with fresh cilantro, low-fat cheese, and sour cream.