Monday, January 30, 2017

Crock Pot Chicken Taco Chili

Chili is one of those comfort foods that I associate with football. Not only does it feed the masses, but it tastes extra delicious when snuggled on the couch enjoying the game. I'm looking forward to making this crock pot chicken taco chili for Super Bowl Sunday! 

3 boneless skinless chicken breasts
1 (15 oz) can of black beans
1 (15 oz) can of garbonzo or kidney beans
1 (15 oz) can of corn
1 (8 oz) can tomato sauce
2 (10 oz) cans of Rotel diced tomatoes with chilies
1/4 cup cilantro
1 onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 packet of taco seasoning

Combine beans, onions, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle chicken in and completely cover with mixture.
Cook on Low for 8-10 hours or High for 4-6 hours. 30 minutes before serving, remove chicken and shred with two forks. Return to the slow cooker and stir well. 
Serve hot with your favorite toppings. We used jasmine rice, cilantro, shredded Vermont white cheddar cheese, sour cream, onion & a little Cholula hot sauce for an added kick. I like to scoop mine with corn chips!


  1. Oh my goodness, I LOVE chili! And this looks amazing!!

    1. Thank you Kelsey! x