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slow cooker chicken taco chili

★★★★★ 1
Empebi avatar
a recipe by
Diana Perry
@Empebi
Martinez, GA

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.

Blue Ribbon Recipe

The aroma while this slow cooker chicken simmers will make your mouth water. The Crock Pot 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 @kitchencrew
►
★★★★★ 1
serves 6 to 8
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker chicken taco chili

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

How To Make slow cooker chicken taco chili

  • All ingredients, except chicken, in the Crock Pot.
    1
    Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
  • Chicken breasts placed in the slow cooker.
    2
    Place chicken breasts over top. Cook on low for 6 hours or high for 4 hours.
  • Shredding the chicken once cooked.
    3
    Shred the chicken breasts and return to the pot.
  • A serving of slow cooker chicken taco chili.
    4
    I like to serve my portion over shredded iceberg lettuce, with green & red onion, low-fat Mexican cheese blend, and no- or low-fat sour cream. It is the best things from 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 fresh cilantro, and other toppings of choice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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