Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 boneless skinless chicken breasts1 can black beans (16 oz), drained and rinsed1 can kidney beans (16 oz), drained and rinsed1 cup tomato sauce1 can corn (16 oz), drained2 cans diced tomatoes (14.5 oz)1 packet taco seasoning3 tsp cumin1/2 tsp cayenne pepper (optional)1 tbsp chili powder
In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
Cook on high approximately 4 hours or on low 6-8 hours, until done.
Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
Serve over rice and enjoy!
Serving Size: makes 8 1.5-cup servings
Cook on high approximately 4 hours or on low 6-8 hours, until done.
Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
Serve over rice and enjoy!
Serving Size: makes 8 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 315.9
- Total Fat: 2.2 g
- Cholesterol: 67.5 mg
- Sodium: 748.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 11.3 g
- Protein: 37.8 g
Member Reviews
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SPARKLAU
I tried this recipe last night. Loved it. Very easy to make. Just put everything in the crock pot and you get a wonderful meal.
It's healthy and very tasty. Had the rest for lunch today and it was just as delicious.
Definitely recommend it and it will be one of my favorite crock pot recipes. - 10/30/13