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Crock Pot Chicken Taco Chili is a slow cooker dump recipe combining shredded chicken, two types of beans, diced tomatoes with chilies, and taco seasoning for a hands-off meal that's been popular since 2008.
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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.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat on stovetop over medium heat or in the slow cooker on low.
Crock pot or slow cooker
Yes, but soak and cook dried beans until tender before adding to the slow cooker. Canned beans are convenient and work perfectly in this recipe.
6-8 hours on low or 3-4 hours on high in a crock pot. Chicken should be fork-tender and easily shredded.
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the slow cooker.
Boneless, skinless chicken breasts or thighs work well. Thighs stay more tender during long cooking but breasts are leaner.
Yes, roast and chop fresh poblano or Anaheim peppers, then add about ½ cup. Adjust seasoning to taste as fresh peppers vary in heat.
