Stephanie Sullivan: Recipe - Crock Pot Chicken Taco Chili

February 10, 2024

INGREDIENTS:

1 small onion, chopped
15.5 oz can black beans, drained
15.5 oz can kidney beans, drained
8 ounce can tomato sauce
10 oz package frozen corn kernels
2 cans diced tomatoes w/chilies, 10 ounces each
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade
1 tbsp cumin
1 tbsp chili powder
24 oz 3 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro

DIRECTIONS: Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!

NUTRITION INFO: 1 scant cup, Calories: 220 kcal, Carbohydrates: 28 g, Protein: 21 g, Fat: 3 g, Cholesterol: 44 mg, Sodium: 729 mg, Fiber: 8.5 g, Sugar: 6 g

(Recipe and photo courtesy of Skinnytaste)