How to make Crockpot Chicken Taco Chili | The BEST Low Sodium Chili + Bonus Easy Vegetarian Chili

Chop half of a large white onion and add it to the crock pot.

Add 3 whole chicken breasts on top of the chopped onion in the crock pot.

Add drained black beans to the crock pot.

Add drained kidney beans to the crock pot.

Add 2 cans of tomatoes with diced green chilies (with juice) to the crock pot.

Add 1 can of tomato sauce (8 ounces) to the crock pot.

Add 1 can of mild diced green chilies (4 ounces) to the crock pot.

Add 1 cup of frozen whole kernel corn to the crock pot.

Add 1 tablespoon of low sodium taco seasoning to the crock pot.

Add 1 tablespoon of cumin to the crock pot.

Add 1 tablespoon of chili powder to the crock pot.

Stir the ingredients gently, keeping the onion at the bottom and the chicken on top.

Cover the crock pot and set it to low for 8 hours (or 6 hours if the chicken breasts are not too thick).

After about 6 hours, check the chicken; it should be tender and starting to fall apart.

Remove larger chunks of chicken from the crock pot and shred them into bite-sized pieces.

Return the shredded chicken to the crock pot and stir the chili.

Prepare homemade tortilla chips by cutting corn tortillas into squares and frying them in hot oil until golden brown.

Assemble the chili with toppings: homemade tortilla chips, avocado with lime, cilantro, queso fresca, and sour cream.

Equipment Needed

Spice Level:

Dietary

Allergens