Slow Cooker Chicken Taco Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 can Chili Beans with zesty sauce1 can black beans1 can kidney beans1 8-oz can tomato sauceSmall package frozen corn kernels2 14.5-oz cans diced tomatoes 1 packet taco seasoning1 tbsp cumin1 tbsp chili powder1 tbsp onion powder (or chopped fresh onion)24 oz (3-4) boneless skinless chicken breasts
Put all items into a 6-7 qt. slow cooker (no need to rinse anything, but I always rinse kidney beans...) and turn on low for 8-10 hours or high for 4-6. About 30 minutes before serving, take chicken out and shred, return to cooker.
Make a TON of chili (great for freezing) - 24 (1 cup) servings
You can substitute any beans or add another can if you want more chili.
Number of Servings: 24
Recipe submitted by SparkPeople user SMHOWER.
Make a TON of chili (great for freezing) - 24 (1 cup) servings
You can substitute any beans or add another can if you want more chili.
Number of Servings: 24
Recipe submitted by SparkPeople user SMHOWER.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 0.9 g
- Cholesterol: 16.4 mg
- Sodium: 330.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.5 g
- Protein: 12.3 g
Member Reviews