Slow Cooker Chicken Taco Chili
Recipes Chicken Mexican Seasonal cooking Slow Cooker Soups and stews
Description
There is no easier meal than a slow cooker meal, just dump it all in the crock, cook and enjoy. This taco chili can be served as is or over cooked rice or macaroni.
Ingredients
1 small onion, chopped
15.5 oz. can black beans
15.5 oz. can kidney beans
8 oz. can tomato sauce
10 oz. package frozen corn kernels
20 oz. canned diced tomatoes with chilies
4 oz. can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning
1 T. cumin
1 T. chili powder
3-) boneless, skinless chicken breasts
1/4 c. chopped fresh cilantro, optional
choice of toppings: reduced fat sour cream, reduced fat Mexican or Cheddar cheese, avocado slices, black olives
tortilla chips or corn chips, for serving
Directions
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Wash chicken and pat dry with paper towels.
Line the crock of the cooker with a slow cooker liner for easy clean up.
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in the slow cooker; mix well. Place the chicken in and be sure to completely cover it with the mixture. Cook on Low 8 - 10 hours or on High 4 - 6 hours.
One half hour before serving, remove the chicken to a platter and shred. Return chicken back to the slow cooker; stir.
Serve topped with your favorite toppings, and cilantro, if desired.
Serve alone or over cooked rice or cooked macaroni pasta, if desired.