Crockpot Taco Chicken Chili
This Crockpot taco chicken chili recipe combines tender chicken, hearty beans and corn, and flavorful seasonings for the perfect slow cooker meal!
Servings: 6
Calories: 101kcal
Equipment
Ingredients
- 2 large chicken breast about 3 lbs
- 1 15 oz. can diced tomatoes
- 1 8 oz. tomato sauce
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 15 oz. cans chili beans drained and rinsed
- 1 15 oz. cans kidney beans drained and rinsed
- 1 12 oz. bag frozen corn
- 32 oz. chicken bone broth
- 1 24 oz. jar salsa choose your heat
Optional Toppings
- Sour cream
- Shredded cheese cheddar or mozzarella
- Lime
- Tortilla chips
- Cilantro
- Avocado
- Onions diced
Instructions
- Add all ingredients (except salsa) to the Crock Pot.
- Cook on low heat for 6 – 8 hours.
- Shred the chicken and add in the salsa.
- Allow to cook for a few more minutes until the salsa has thoroughly warmed.
- Serve and garnish with your favorite chili toppings (sour cream, shredded cheese, squeeze of lime, avocado, cilantro, tortilla chips, diced onions).
Notes
You can store any leftover Crock Pot chicken taco chili in the fridge for 2-4 days. Just heat it up the next day and you’ll have another ready-made meal! It freezes nicely too, keeping 3 months in an airtight container.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 2g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 654mg | Potassium: 334mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
