Crockpot Chicken Taco Chili

photo by iamaredhed39

- Ready In:
- 8hrs 10mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 onion, chopped
- 1 (16 ounce) can black beans
- 1 (16 ounce) can pinto beans or (16 ounce) can kidney beans
- 1 (8 ounce) can tomato sauce
- 10 ounces frozen corn kernels
- 2 (14 1/2 ounce) cans diced Rotel Tomatoes
- 1 (1 1/4 ounce) packet taco seasoning
- 1 tablespoon cumin
- 1 tablespoon dried chipotle powder or 1 tablespoon mild chili powder
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 small jalapeno pepper, chopped (optional)
- 1⁄4 cup chopped fresh cilantro
directions
- 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 approximately 8 hours or on high for 6 hours. Check towards end time so as not to overcook.
- Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Top with fresh cilantro.
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Reviews
-
I saw this on Pintrest and have been dying to try it since. I cooked it on high for 6 hours and it came out great! I used 3 chicken breasts and they were able to be shredded right in the pot using a fork and spatula very easily. I hate shredding chicken by hand so this is awesome. Instead of eating this like chili, I piled it on tostada shells with queso fresco, pico de gallo, & shredded lettuce... best tostada I've ever had! This does make a lot but it's really good reheated as well.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!