SLOW COOKER CHICKEN TACO CHILI
The aroma while this slow cooker chicken simmers will make your mouth water. The Crock Pot cooks the chicken to perfection - super tender and juicy. All the spices pair well with the beans, tomatoes, corn, and other ingredients. This recipe is so easy to prepare it'll be on your menu when looking for healthier dinner options....
Provided by Diana Perry
Categories Other Salads
Time 6h10m
Number Of Ingredients 22
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.
SLOW COOKER TACO CHICKEN CHILI - GIVE IT SOME THYME
This hearty Slow Cooker Taco Chicken Chili is deliciously spiced and a cinch to make. A go-to for game days and easy weeknight dinners.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Place onion, bell pepper, Anaheim pepper, and garlic in a 5-6 quart slow cooker. Stir in beans, diced tomatoes, tomato sauce, taco seasoning, cumin and chili powder.
- Nestle chicken breasts on top. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
- 15 minutes before serving, remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in corn.
- Just before serving, stir in cilantro. Serve with your favorite toppings or those suggested. This chili is also great the next day. Enjoy!
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