Easy Chicken Taco Chili Recipe For The Crock Pot
Description
This delicious and easy Chicken Taco Chili recipe is made in the crock pot, making it a great meal for busy days. It's full of flavor and is sure to be a hit with the whole family. The combination of chicken, beans, tomatoes, and spices is hearty and filling. Serve with cornbread for a complete meal.
Prep Time
This recipe requires 10 minutes of prep work. It's easy to throw together and doesn't require any special ingredients. Simply gather the ingredients and get ready to let the crock pot do the work.
Cook Time
This Chicken Taco Chili recipe takes 2 to 3 hours to cook in the crock pot. You can let it cook on low for the entire time, or you can set it to high for the first hour and then reduce the heat for the remaining time.
Ingredients
- 1 pound of boneless, skinless chicken breasts
- 1 can of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of diced tomatoes with green chilies
- 1 can of corn, drained
- 1 small onion, diced
- 1 tablespoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, cilantro, green onions
Instructions
First, place the chicken in the bottom of the crock pot. Next, add in the beans, tomatoes, corn, and onion. Sprinkle the seasonings over the top and stir to combine.
Cover the crock pot and cook on low for 2 to 3 hours, or on high for 1 to 2 hours. When the chili is done cooking, it should be thick and the chicken should be cooked through.
Remove the chicken from the chili and shred it using two forks. Place the shredded chicken back into the chili and stir to combine.
Serve the chili with desired toppings. It's great with cornbread, tortilla chips, or over rice. Enjoy!
Equipment
- Crock Pot
- Measuring cups and spoons
- Cutting board
- Knife
- Two forks for shredding chicken
Notes
This chili keeps well in the fridge for up to a week. You can also freeze it for up to three months. If you're looking to cut down on prep time, you can use pre-cooked and shredded chicken. You can also substitute ground beef for the chicken, if desired.
Nutrition: Per Serving
This recipe makes 6 servings. Each serving is approximately 250 calories, 10g fat, 30g carbohydrates, and 17g protein.
Recipe Tips
- For an added kick, add in some diced jalapenos.
- To make this recipe vegetarian, simply omit the chicken and use more beans.
- This chili is great topped with a dollop of Greek yogurt in place of sour cream.
- If you like it spicy, add in a teaspoon of cayenne pepper.
Post a Comment for "Easy Chicken Taco Chili Recipe For The Crock Pot"