Crockpot Chicken Taco Chili
Try this Crockpot Chicken Taco Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 small onion chopped
- 1 tablespoon chili powder
- 1/4 cup fresh cilantro chopped
- 1 tablespoon cumin
- 1 pack taco seasoning
- 24 ounces (3-4) boneless chicken breasts
- 15.5 ounces kidney beans drained
- 15.5 ounces black beans drained
- 8 ounces tomato sauce (1 can)
- 20 ounces diced tomatoes (2 cans) with chilies
- 4 ounces green chili (1 can) chopped
- 10 ounces frozen corn
- 1 package grated cheese
- 1 package corn chips
- Carbohydrate 23.9055770380361 g
- Cholesterol 0 mg
- Fat 0.798946353490053 g
- Fiber 7.07036647920975 g
- Protein 7.21409951906281 g
- Saturated Fat 0.172923562766377 g
- Serving Size 1 1 Serving (219g)
- Sodium 135.795115291906 mg
- Sugar 16.8352105588263 g
- Trans Fat 0.00568786642296865 g
- Calories 126 calories
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
