Slow Cooker Taco Chicken Chili
This hearty Slow Cooker Taco Chicken Chili is a delicious and easy crockpot recipe of tender shredded chicken bathing in a Mexican-spiced sauce. Just set it and forget it!
Dinner, Main Course
Gluten Free, Mexican, Slow Cooker
chicken chili, Mexican dinner, slow cooker recipe
yellow onion, chopped (about 2 cups)
red, orange or yellow bell pepper, chopped
poblano or anaheim pepper, chopped
can black beans, drained and rinsed
can kidney beans, drained and rinsed
cans diced tomatoes, undrained
can tomato sauce
packet taco seasoning
large boneless, skinless chicken breasts (about 1 ¾ lbs)
frozen corn, thawed
fresh cilantro, chopped
Toppings: crumbled queso fresco, avocado, cilantro, lime wedges
Place onion, bell pepper, Anaheim pepper, and garlic in a 5-6 quart slow cooker. Stir in beans, diced tomatoes, tomato sauce, taco seasoning, cumin and chili powder.
Nestle chicken breasts on top. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
15 minutes before serving, remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in corn.
Just before serving, stir in cilantro. Serve with your favorite toppings or those suggested. This chili is also great the next day. Enjoy!
*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.
Give it Some Thyme - Slow Cooker Taco Chicken Chili