Crock Pot Chicken Taco Chili
Author: Denise Costello
Quickest dinner for the family? Crock-pot, not takeout! Crock-pots are great for dishes that satisfy everyone while giving you extra time for errands or exercise. One of my favorites is this Crock Pot Chicken Taco Chili. It saves you time (and money) by cooking while you are out getting it done and gives your family something warm, fast and healthy to enjoy at dinner. My favorite part about a crock-pot is the smell of dinner cooking when I walk into the house — ahhh! Crock Pot Chicken Taco Chili For an extra nutritional punch, switch out the corn for edamame and make your own taco seasoning mix (recipe below) without the high salt content.
Ingredients
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels or edamame
- 2 14.5-oz cans diced tomatoes w/chilies
- 3 Tbs of taco seasoning mix (recipe below)
- 1 Tbs cumin
- 1 Tbs chili powder
- 24 oz (3-4) boneless skinless chicken breasts
- Chili peppers, chopped (optional)
- ¼ cup chopped fresh cilantro
- ¼ cup avocado
Instructions
- 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 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and avocado.