Slow Cooker Chicken Taco Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Slow Cooker Chicken Taco Chili calories by ingredient


Introduction

Slow cooked chili with fall-apart tender chicken... This recipe takes about 5 minutes to prep and you can come home to hot chili after work... Slow cooked chili with fall-apart tender chicken... This recipe takes about 5 minutes to prep and you can come home to hot chili after work...
Number of Servings: 24

Ingredients

    1 can Chili Beans with zesty sauce
    1 can black beans
    1 can kidney beans
    1 8-oz can tomato sauce
    Small package frozen corn kernels
    2 14.5-oz cans diced tomatoes
    1 packet taco seasoning
    1 tbsp cumin
    1 tbsp chili powder
    1 tbsp onion powder (or chopped fresh onion)
    24 oz (3-4) boneless skinless chicken breasts

Directions

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.