• 2-3 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can chili kidney beans
  • 1 16 oz. can corn (drained)
  • 1 8 oz. can tomato sauce
  • 2 14.5 oz. can diced tomatoes
  • 1 sm. can green chilies
  • 1 packet taco seasoning

Pin It


We love Slow Cooker Chicken Taco Chili, and there are never any leftovers! YUMMY!

  1. Set chicken aside.
  2. Combine all remaining ingredients in the slow cooker then place chicken on top.
  3. Cover. Cook on Low for 6 1/2 hours.
  4. Remove the chicken and shred (use two forks for easy shredding)
  5. Mix chicken back into the chili and cook for 30-45 minutes longer.
  6. Serve in bowls topped with cheese, sour cream, and/or tortilla chips.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites