slow cooker chicken taco chili

Name: Slow Cooker Chicken Taco Chili
Prep time: 10 min
Cook time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: ## CHILI; 1 can(s) black beans, drained (16 oz); 1 can(s) light kidney beans, drained (16 oz); 1 medium red onion, diced; 1 medium jalapeno pepper, diced; 1-1/2 cup(s) frozen corn kernels; 8 ounce(s) tomato sauce; 1 can(s) diced tomatoes (28 oz); 1 can(s) chopped green chilies (4.5 oz); 1 tablespoon(s) Mrs. Dash Garlic and Herb Seasoning; 1 tablespoon(s) cumin; 1 tablespoon(s) chili powder; 1 teaspoon(s) smoked paprika; 1 teaspoon(s) sea salt; 1/2 teaspoon(s) freshly ground black pepper; 1/3 cup(s) fresh cilantro, chopped; 3-4 medium boneless skinless chicken breasts; ## TOPPINGS; - Mexican blend shredded cheese; - low-fat sour cream; - chopped green onions and/or red onions; - additional cilantro; - crushed tortilla chips

(1 RATING)

801 Pinches 4 Photos

Diana Perry

Martinez, GA

Updated on Dec 19, 2018

This is my adaptation of a recipe I found when I was searching for something low-fat with high protein and I have substituted ingredients to make it more healthy. I like to have it over shredded iceberg lettuce (for me) and with or over cornbread for my family.

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A serving of slow cooker chicken taco chili.

Blue Ribbon Recipe

The aroma while this simmers will make your mouth water. The slow cooker cooks the chicken to perfection - super tender and juicy. All the spices pair well with the beans, tomatoes, corn, and other ingredients. This recipe is so easy to prepare, it'll be on your menu when looking for healthier dinner options. Your family will definitely be coming back for seconds for this guilt-free chicken dinner.

— The Test Kitchen

prep time 10 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

CHILI
1 can black beans, drained (16 oz)
1 can light kidney beans, drained (16 oz)
1 medium red onion, diced
1 medium jalapeno pepper, diced
1-1/2 cup frozen corn kernels
8 ounces tomato sauce
1 can diced tomatoes (28 oz)
1 can chopped green chilies (4.5 oz)
1 tablespoon Mrs. Dash Garlic and Herb Seasoning
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup fresh cilantro, chopped
3-4 medium boneless skinless chicken breasts
TOPPINGS
- Mexican blend shredded cheese
- low-fat sour cream
- chopped green onions and/or red onions
- additional cilantro
- crushed tortilla chips

How To Make slow cooker chicken taco chili

Step 1

To make the chili, combine all the ingredients except the chicken in a slow cooker. (You do not need to defrost the corn.) Stir until well combined.

Step 2

Place the chicken breasts over top. Cook on low for 6 hours or on high for 4.
Step 3

Shred the chicken breasts and return to the pot. Stir together.
Step 4

I like to serve my portion over shredded iceberg lettuce, with green and red onion, a low-fat Mexican cheese blend, and nonfat or low-fat sour cream. It's close to a taco salad and more healthy. My family likes to have it over cornbread in their bowl or with cornbread on the side. Top with the extra fresh cilantro and other toppings of choice.
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