Slow Cooker Chicken Taco Chili

4
Diana Perry

By
@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 vote

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

How to Make Slow Cooker Chicken Taco Chili

Step-by-Step

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

Printable Recipe Card

About Slow Cooker Chicken Taco Chili

Course/Dish: Chicken, Other Salads, Chili
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Low Sodium
Collection: Chili
Other Tags: For Kids, Healthy




Show 8 Comments & Reviews

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