Crock Pot Chicken Taco Chili is going to be your new favorite comforting meal idea. It's wonderful to enjoy on a cold winter day or in the middle of the summer. Chicken taco chili is filled with tons of flavor from peppers, onions, tomatoes, seasonings, and lots of juicy chicken.
Ingredients
116-ounce can black beans, rinsed and drained
116-ounce can kidney beans, rinsed and drained
2garlic cloves, minced
1medium onion, chopped
1jalapeño pepper, minced
1green bell pepper, chopped
110 ounce package frozen corn kernels
18-ounce can tomato sauce
116-ounce fire-roasted diced tomatoes with chipotles, undrained
116-ounce can diced tomatoes, undrained
1tablespooncumin
1tablespoonchili powder
1teaspoondried oregano
1teaspoonkosher salt
1/2teaspoonfreshly ground pepper
2boneless, skinless chicken breasts, uncooked
1/4cupchopped fresh cilantro
Instructions
In a slow cooker, combine the black beans, kidney beans, garlic, jalapeño, bell pepper, corn, tomato sauce, diced tomatoes, cumin, chili powder, oregano, salt and pepper. Stir to combine. Add in the raw chicken breasts and stir.
Cook on low for 6-8 hours or on high for 4 hours. Thirty minutes before serving, remove chicken and shred. Return to pot and continue to simmer for an additional 30 minutes. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.