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Crock Pot Chicken Taco Chili


  Hearty and Delicious! 

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INGREDIENTS:

  • 1 16 oz. can black beans, drained
  • 1 16 oz. can kidney beans, drained
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 jalapeno pepper, minced
  • 1 green bell pepper, chopped
  • 10 oz. package (1 1/4 cups) frozen corn kernels
  • 1 8 oz. can tomato sauce
  • 1 28 oz. can diced tomatoes, drained
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 boneless, skinless chicken breasts, uncooked
  • 1/4 cup chopped fresh cilantro

Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

DIRECTIONS:
Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.



Enjoy!


* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.
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