This slow cooker taco chili is loaded with chicken, beans, corn, tomatoes, and bold taco spices. It makes a generous batch that is easy to serve over rice or scoop up with your favorite chips.
A QUICK NOTE
Nestle the chicken into the chili mixture so it is fully covered. Cook until the chicken reaches 165°F and shreds easily, then return it to the slow cooker to soak up the flavorful broth.
INGREDIENTS
About 3 lb thin-sliced boneless, skinless chicken breasts
1 onion, chopped
1 (15.5 oz) can low-sodium black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (15 oz) can tomato sauce
1 (15 oz) can corn kernels, drained
2 (10 oz) cans diced tomatoes with lime juice and cilantro, or diced tomatoes with green chiles for more heat
1 (7 oz) can chopped green chiles
3 Tbsp ground cumin
1–2 Tbsp chili powder, to taste
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tsp paprika
2 tsp kosher salt
1 tsp black pepper
2 Tbsp low-sodium taco seasoning
Chopped fresh cilantro, for garnish
Shredded Mexican-blend cheese, optional
Jasmine rice or chips, for serving
DIRECTIONS
1. Add the onion, black beans, kidney beans, tomato sauce, corn, diced tomatoes, green chiles, and seasonings to the slow cooker. Stir well.
2. Nestle the chicken into the mixture until it is completely covered.
3. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the chicken reaches 165°F and shreds easily.
4. Remove the chicken, shred it, then return it to the slow cooker and stir.
5. Top with fresh cilantro and shredded cheese, if desired. Serve with jasmine rice or scoop with your favorite chips.
