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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crock Pot Chicken Taco Chili Recipe

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This recipe for Crock Pot Chicken Taco Chili is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
1 (15.5 oz.) can black beans, drained
1 (15.5 oz.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
10 oz. package frozen corn kernels
2 (10 oz.) cans diced tomatoes with chiles
4 oz. can chopped green chili peppers
1 1/2 T. cumin
1 1/2 T. chili powder
1/4 t. garlic powder
1/4 t. dried oregano
1/2 t. paprika
1 t. kosher salt
1/2 t. black pepper
24 oz (3) boneless skinless chicken breasts
1/4 c. chopped cilantro

Toppings of choice:
shredded cheddar cheese
sliced green onions
sour cream (or That Green Dip or Fiesta Dip)
salsa
Chili Fritos
macaroni
Directions:
Directions:
1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato and seasonings in a slow cooker and mix well.

2. Nestle the chicken in the mixture to completely cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

3. Half hour before done, remove chicken and stred.

4. Return the chicken to slow cooker and stir in.

5. To serve, top with cilantro and desired toppings.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Like all chili's, this one gets better as it sits. I think it's best on the 2nd or 3rd day.

 

 

 

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