Crockpot Chicken Taco Chili

Enjoy this flavorful and effortless Crockpot Chicken Taco Chili, a perfect meal for busy weekdays or a relaxing weekend dinner.

You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home.

How to make Crockpot Chicken Taco Chili

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 can tomatoes with chilis
• 1 packet taco seasoning
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon garlic powder

Instructions:

1. Layer the ingredients: Place chicken at the bottom of the crockpot. Top with beans, corn, onions, and tomatoes.
2. Add seasonings: Sprinkle taco seasoning, cumin, chili powder, and garlic powder over the contents.
3. Cook: Set the crockpot on low and cook for 6-8 hours or on high for 3-4 hours.
4. Shred the chicken: Once cooked, remove the chicken breasts, shred them, and return to the crockpot.
5. Stir and serve: Mix well to combine all ingredients and serve hot with your favorite toppings such as cheese, sour cream, or avocado.

Tips

• This chili is mild as is. For more heat, use medium/hot green chiles or add cayenne pepper—start with 1/4 teaspoon and adjust to taste!
• A 12 oounce bag of frozen corn adds sweetness and crunch to the mix.