Slow Cooker Chicken Taco Chili

Name: Slow Cooker Chicken Taco Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 to 8
Cuisine: Mexican
Ingredients: 1 can(s) black beans, 16 oz., drained; 1 can(s) light kidney beans, 16 oz, drained; 1 medium red onion, diced; 1 medium jalapeno pepper, diced; 1-1/2 c frozen corn kernels; 8 oz tomato sauce; 1 can(s) diced tomatoes, 28 oz., undrained; 1 can(s) 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 medium 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

By Diana Perry
@Empebi

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

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

6 to 8

Prep:

10 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 can(s)

black beans, 16 oz., drained
1 can(s)

light kidney beans, 16 oz, drained
1 medium

red onion, diced
1 medium

jalapeno pepper, diced
1-1/2 c

frozen corn kernels
8 oz

tomato sauce
1 can(s)

diced tomatoes, 28 oz., undrained
1 can(s)

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 medium

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
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How to Make Slow Cooker Chicken Taco Chili

Step-by-Step

Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
Place chicken breasts over top. Cook on low for 6 hours or high for 4 hours.
Shred the chicken breasts and return to the pot.
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.