Crockpot Taco Chicken Chili

There are few things I like better on a busy (or lazy!) day than a really good crockpot recipe for dinner.  One that really hits the spot!  Throwing everything in & then simply forgetting about it until dinner time….now, that speaks volumes to me.  This crockpot taco chicken chili definitely fits that bill.

It is SO delicious, full of flavor, and super simple.  Just some simple pantry ingredients, and chicken – and by that evening you have fantastic & hearty bowl of goodness to feast upon.  It’s just one of those recipes that is definitely hard to beat.  
Top it off with a little cilantro & a dollop of sour cream for a little finishing touch.  Yummmm.

Crockpot Taco Chicken Chili
  • 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)
  1. 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.
  2. 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.