I typically don’t make chicken in the crock pot, I tried when we first got married and it turned out dry and one time burnt. I thought it was the crock pot, but it made everything else perfectly, so I decided no more chicken in there. But when I saw this recipe and the blogger said that hers is normally dry as well and this one was moist and perfect, I decided to go for it. I am so glad I did because it is amazing and on our list to make often.
Crock Pot Chicken Taco Chili
1 onion chopped (I didn’t add this but added some dehydrated onion instead)
1 16 oz black beans
2 8 oz can tomato sauce (or 16 oz if you can find it)
1 can of corn kernels (or 10 oz package of frozen)
2 14.5 oz cans of diced tomatoes (original calls for cans with chilis, I used one can of chili ready tomatoes and one can of regular diced)
1 packet of taco seasoning ( I like El Paso)
1 tbsp cumin
1 tbsp cayenne pepper (original calls for chili powder, I didn’t have any so cayenne worked for me)
24 oz chicken breast
Chili peppers chopped if you want extra spice
- Combine everything except chicken in slow cooker and stir to combine. Place Chicken on top and cover.
- Cook on low for 10 hours or high for 6 hours.
- About 30 minutes before serving take the chicken out and shred. I used my kitchen aid and just put it on 4-6 for a couple minutes and it was perfect. Return the chicken, stir and let finish cooking.
- Serve with chips and cheese. Sour cream if you’d like as well.
Look at that melty cheese! YUMM!
Note: Chicken should be thawed or mostly thawed to ensure safe cooking temperatures.
Note: Beans and Corn can be drained if you like. I was concerned with drying out so I just dumped the can straight in and had no problem.
We loved this recipe and are glad to have found a good chicken chili. For two people, this serves as two dinners and two lunches each or 4 dinners.
What is your favorite crock pot meal? I am looking forward to many this fall and winter!