• 2-3 Boneless, Skinless Chicken Breasts (about 1.25 lbs.)
  • 1 Medium Yellow Onion, chopped
  • 16 oz. Canned Black Beans
  • 16 oz. Canned Chili Seasoned Kidney Beans
  • 16 oz. Corn (if using can, drain)
  • 8 oz. Tomato Sauce
  • 29 oz. Diced Tomatoes
  • 4 oz. Green Chilies
  • 1.25 oz. Packet of Taco Seasoning
  • 2 c. Shredded Monterrey Jack Cheese, for garnish
  • 1 c. Sour Cream, for garnish
  • 1 Small Bag of Tortilla Chips, for garnish

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

  1. Set chicken aside.
  2. Combine all remaining ingredients in a 6-Quart Crock-Pot® 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 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

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