Cooking Time:7 hours
Ingredients2-3 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
We love Slow Cooker Chicken Taco Chili, and there are never any leftovers! YUMMY!
- Set chicken aside.
- Combine all remaining ingredients in a 6-Quart Crock-Pot® Slow Cooker then place chicken on top.
- Cover. Cook on Low for 6 1/2 hours.
- Remove the chicken and shred (use two forks for easy shredding)
- Mix chicken back into the chili and cook for 30-45 minutes longer.
- Serve in bowls topped with cheese, sour cream, and tortilla chips.
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My daughter fixed this last night, wow how great it taste. Could be used in many ways. Thanks
I made this for my husband and friends for football today. NO leftovers. Everyone loved it.
Fixed this tonight, and it was delish! If you like Chili, you will LOVE this Chili recipe….
I made this today for my neighborhood chili cook off and WON!
Thanks for the great recipe.
Congratulations! We just love this one as well….Happy Crocking!
Just made this today and it was amazing! Definitely make this one if you’re looking for a great crock pot recipe!
[…] Chicken Taco Chili […]
Hi! I love your recipes. I was just wondering, however, how you calculate the nutrition info… For some of the recipes, the calorie count seems very high for what the ingredients are, but maybe I am just thinking of a smaller serving size (serving sizes on this site are not as easily pictured to me, since they are in grams).
Christy I have a program that I use, and you are correct it does not measure them in grams, but I have found it to be the most accurate for nutrition facts. Hopefully you can find a conversion chart to change it into grams. 🙂