SLOW COOKER CHICKEN TACO CHILI

Slow Cooker Chicken Taco Chili image

Provided by Diana Perry

Time 6h10m

Number Of Ingredients 22

1 can(s) black beans, 16 oz., drained
1 can(s) light kidney beans, 16 oz, drained
1 medium red onion, diced
1 medium jalapeno pepper, diced
1-1/2 c frozen corn kernels
8 oz tomato sauce
1 can(s) diced tomatoes, 28 oz., undrained
1 can(s) chopped green chilies, 4.5 oz
1 Tbsp Mrs. Dash Garlic & Herb Seasoning
1 Tbsp cumin
1 Tbsp chili powder
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/3 c fresh cilantro, chopped
3-4 medium skinless, boneless chicken breasts
TOPPINGS
Mexican blend shredded cheese
low-fat sour cream
green onions and/or red onions, chopped
additional cilantro
tortilla chips, crushed

Steps:

1. Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
2. Place chicken breasts over top. Cook on low for 6 hours or high for 4 hours.
3. Shred the chicken breasts and return to the pot.
4. I like to serve my portion over shredded iceberg lettuce, with green & red onion, low-fat Mexican cheese blend, and no- or low-fat sour cream. It is the best things from a taco salad and more healthy. My family likes to have it over cornbread in their bowl, or with cornbread on the side. Top with the fresh cilantro, and other toppings of choice.