Slow Cooker Chicken Taco Chili

Slow Cooker Chicken Taco Chili

Slow Cooker Chicken Taco Chili has become one of my go-to weeknight dinners. It’s so easy to put together and it makes a hearty and delicious dinner. Since I work at home, I almost always have leftovers for lunch and this recipe is one of my favorites because it heats up well and makes plenty of leftovers.

 

Slow Cooker Chicken Taco Chili

 

What I really love about this slow cooker chicken taco chili is that there is no browning or sautéing needed. Just add your ingredients to the slow cooker along with the uncooked chicken breasts and the chicken cooks right in the slow cooker. When it’s done cooking, just take out the chicken breasts, shred them and return them to the slow cooker.

 

Slow Cooker Chicken Taco Chili

This is a hearty, mild chili packed with traditional chicken taco seasonings. If you want to add more spice, you can increase the chipotle in adobo or add a diced jalapeño. I love piling this chicken taco chili with my favorite taco toppings. Melted cheese, fresh tomatoes, avocados, sour cream and fresh cilantro. You can’t go wrong! You can ever served this over tortillas chips or corn chip! Yum!

 

Slow Cooker Chicken Taco Chili

If you aren’t going to add fresh tomatoes to the top, try adding a 14.5 oz can of drained, diced fire roasted tomatoes to the slow cooker before cooking. Delicious!

Here is a quick video of the recipe so you can see how easy it is to make!

Slow Cooker Chicken Taco Chili

Prep Time: 5 minutes

Cook Time: 4 hours

Yield: 8

Slow Cooker Chicken Taco Chili

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 cup of diced onion
  • 3 cloves of garlic, minced
  • 1 28oz can of crushed tomatoes
  • 1 teaspoon of kosher salt and several turns of freshly ground pepper
  • 2 heaping tablespoons of diced chipotle in adobo
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of ground cumin
  • 1 tablespoon of chili powder
  • 1 15oz can of black beans, rinsed and drained
  • 1 15oz can of red kidney beans, rinsed and drained
  • 6 oz of Mexican-style lager beer
  • Shredded Cheese
  • Freshly Chopped Tomatoes
  • Avocados
  • Sour Cream
  • Fresh Cilantro or Green Onions

Instructions

  1. Combine whole chicken breasts, onion, garlic, crushed tomatoes, salt, pepper, chipotle in adobo, seasoning, beans and beer in a slow cooker.
  2. Cook on high for about 4 hours.
  3. Remove chicken breasts, shred and return to slow cooker.
  4. Adjust seasoning as needed.
  5. Top with cheese, fresh tomatoes, avocados, sour cream and fresh cilantro.
http://www.number-2-pencil.com/2016/10/18/slow-cooker-chicken-taco-chili/


 

For even more dinner ideas, check out these easy dinner recipes!

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

yellow-signature
Follow Me on Pinterest

 


 

If you like this recipe, you may also like some of my recent favorites:

Slow Cooker Chicken French Dips-7

Slow Cooker Chicken French Dip Sandwiches

One Pan Chicken Alfredo

One-Pan Chicken Alfredo

One-Pan Chicken Burrito Bowls

One-Pan Chicken Burrito Bowl

Comments

  1. Mmm yes please! This looks fantastic for some upcoming chili evenings (hehe see what I did there?)!

Leave a Comment

*

CommentLuv badge