Crockpot Chicken Taco Chili is a hearty and delicious meal that combines the ease of slow cooking with the robust flavors of a taco-inspired chili. This dish is packed with chicken breasts, beans, corn, and a variety of spices, all simmered together in a tomato base. It’s perfect for setting up in the morning and coming home to a ready-to-eat dinner. Top it off with cheese, sour cream, or avocado for added flavor and texture. This chili is not only filling but also provides a comforting and nutritious meal with minimal effort.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 onion, chopped
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can tomatoes with chilis
- 1 packet taco seasoning
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
Instructions:
- Layer the ingredients: Place chicken at the bottom of the crockpot. Top with beans, corn, onions, and tomatoes.
- Add seasonings: Sprinkle taco seasoning, cumin, chili powder, and garlic powder over the contents.
- Cook: Set the crockpot on low and cook for 6-8 hours or on high for 3-4 hours.
- Shred the chicken: Once cooked, remove the chicken breasts, shred them, and return to the crockpot.
- Stir and serve: Mix well to combine all ingredients and serve hot with your favorite toppings such as cheese, sour cream, or avocado.
Enjoy this flavorful and effortless Crockpot Chicken Taco Chili, a perfect meal for busy weekdays or a relaxing weekend dinner.
