Slow Cooker Chicken Taco Chili
Try this Slow Cooker Chicken Taco Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 can (15 oz) tomato sauce
- 3 tbsp taco seasoning
- 1 cup salsa (i used a thick and chunky style)
- 4 large, boneless skinless chicken breasts
- 1 can (15.25oz) sweet corn don't drain
- 1 can (15oz) black beans rinsed and drained
- 1 can (15oz) dark red kidney beans don't drain
- garnish with plain greek yogurt shredded colby jack cheese and diced avocado
- Carbohydrate 0.7458425 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.249099989891052 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (1g)
- Sodium 106.901 mg
- Sugar 0.496742510108948 g
- Trans Fat 0 g
- Calories 2 calories
In a large crockpot, add chicken, corn, black beans, kidney beans, tomato sauce, salsa and taco seasoning. Heat for at least 6 hours on low. Before serving, use two forks to shred chicken. To serve, top with shredded cheese, plain greek yogurt and some diced avocado. Serve with a salad and corn muffins! ENJOY
