Mar 08
Crockpot Taco Chicken Chili
Crockpot Taco Chicken Chili
Ingredients
- 2 (16oz) cans black beans, drained & rinsed
- 4 garlic cloves, minced
- 1 medium onion, diced
- 1-2 jalapeno peppers, seeded & finely diced
- 10oz frozen corn
- 1 (8oz) tomato sauce
- 1 (28oz) can diced tomatoes
- 3 tablespoons taco seasoning
- 2 boneless, skinless chicken breasts
- Cilantro (optional)
- Sour Cream (optional)
Instructions
- Combine the first 8 ingredients together in a slowcooker. Top with the chicken breasts. Cook on low for 6 hours, or high for 4 hours.
- Thirty minutes before serving, remove the chicken breasts & shred with 2 forks. Stir the shredded chicken into the mixture in the crockpot. Cook for 30 minutes. Serve with cilantro and sour cream if desired.

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How many does this serve?
About 6-8 people, and the leftovers freeze beautifully if you have any!
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Saw this in roundup & made yesterday. Delicious! Had to change corn to garbanzo beans just based on what I had on hand. So good, thanks!