Slow Cooker Chicken Taco Chili
Ingredients:
- 1 lb Boneless Skinless Chicken Breasts
- 16 oz Canned Black Beans drained and rinsed
- 16 oz Canned Red Beans drained and rinsed
- 4 cloves Garlic minced and pressed
- 1 c Onions chopped
- 1 Jalapenos finely diced
- 1 Bell Peppers green, diced
- 10 oz Frozen Corn Kernels 1 package
- 8 oz Tomato Sauce
- 28 oz Diced Tomatoes drained
- 1 tbsp Cumin ground
- 1 tbsp Chili Powder
- 1 tsp Sea Salt
- .25 tsp Ground Black Pepper
- .5 tsp Paprika
Instructions:
- Mix all ingredients except chicken together in slow cooker. Place uncooked chicken on top and cover. Cook on low for 6 hours.
- Thirty minutes before you serve the chili, using forks pull the chicken to shred it. Stir the shredded chicken into the chili and finish cooking final 30 minutes.
- Can be served with cheddar cheese, sour cream, or cilantro.
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 28g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 48mg | Sodium: 1198mg | Potassium: 1354mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1490IU | Vitamin C: 52.6mg | Calcium: 123mg | Iron: 5.8mg
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