Slow Cooker Chicken Taco Chili

I have tried several different chicken chili slow cooker recipes in the past, all of which were delicious, but also lacked something. I decided to get adventurous and stray from the recipes (which I never do), and this is what I came up with. What do you know, it was the best recipe I've tried so far (not to brag or anything)! You must try this. Your house will smell like heaven and your mouth will be doing back flips.


  • 1 onion, chopped
  • 2 16-oz cans blackbeans, drained
  • 1 16-oz can kidney beans, drained
  • 1 8-oz can tomato sauce
  • 16 oz package frozen corn kernels
  • 1 14.5-oz can diced tomatoes
  • 1 7-oz can diced green chiles
  • 1 4-oz can diced jalapenos
  • *1 packet taco seasoning
  • 1 tsp cumin
  • **3 boneless skinless chicken breasts, thawed
  • ***1 24-oz bottle of Private Selection Black Bean & Corn Salsa

*If you don't feel like buying a taco seasoning mix, use this recipe instead:

  • 1 Tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp sea salt, 1 tsp black pepper
**Slice the chicken breasts in half horizontally to make them thinner, it takes less time to cook!

***This is my favorite salsa to use for this recipe, but any 24-oz bottle of salsa will work! Use your favorite, and whatever spicy level you wish (I use medium... I'm not so great with spicy foods yet)


Combine all ingredients in a slow cooker, stir it to mix the ingredients. Cook on high for 4 hours (if you didn't slice the chicken horizontally in half, cook for 6 hours on high) or on low for 7 hours (again, if you didn't slice the chicken horizontally in half, cook for 10 hours on high). Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
This is best when topped with cheese and sour cream!

Are you drooling yet?


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