Crockpot Chicken Taco Chili - Recipe by Skinnytaste

Introduce the recipe for crock pot chicken taco chili.

Gather ingredients: taco seasoning, chicken breasts, frozen corn, onion, ancho chili powder, cumin, black beans, kidney beans, diced green chiles, tomato sauce, and diced tomatoes.

Dice the onion and measure out 10 ounces of frozen corn from a 14-ounce package.

Open and drain the black beans and dark red kidney beans.

Add 1 tablespoon of ancho chili powder and 0.5 tablespoon of cumin to the mixture.

Dump in the petite diced tomatoes with green chiles and the tomato sauce.

Mix all ingredients together in the crock pot.

Place the chicken breasts on top of the mixture, ensuring they are snuggled underneath the other ingredients.

Cover the crock pot and set it to cook on low for 8 to 10 hours.

After cooking, remove the chicken breasts and shred them with a fork, leaving nice chunks instead of stringy pieces.

Return the shredded chicken to the pot and mix it in with the other ingredients.

Serve the chili over hot white rice, optionally topped with fresh cilantro and Chihuahua cheese.

Equipment Needed

Spice Level:

Dietary

Allergens