slow cooker chicken taco chili

It feels a bit like a stretch to call this a chili honestly - but it is quite good. It is also wildly easy and that is why I'll probably make this again and again.

We were expecting some snow earlier this week. I found this recipe on SkinnyTaste and was drawn to the fact it is served over rice. I'm a sucker for white rice. I added the necessary items to my Target grocery order on Sunday and was good to go. 

It took all of 5 minutes to prep the slow cooker for this meal. You can't miss with this one.

  • Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  • Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. I even went with frozen chicken and it was still totally fine. Since I had plenty of time, I went with 8-10 hours on Low.
  • Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro and your favorite toppings!

Shopping List
  • 1 small onion (chopped)
  • 1 15.5 oz can black beans, drained
  • 1 15.5 oz can kidney beans, drained
  • 1 8 oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 10 oz cans diced tomatoes 
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

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