Slow Cooker Taco Chili
It's the perfect time to break out the slow cooker for a warm, hearty meal. Try this slow cooker taco chili recipe, which took first place at our second annual employee chili contest.
Get ready to warm up with a crowd-pleaser that took first place at our second annual employee Crocktober Fest chili contest here at Blue Cross Vermont.
This super simple slow cooker Chicken Taco Chili, brimming with hearty ingredients and rich flavors, took top honors for its perfect blend of spice and comfort.
“I like this recipe because it’s easy and versatile,” says Senior Inter-Plan Programs Research Specialist Mandi Moulton, who submitted the recipe. “You can really make it any way you want – add other veggies, make it more or less spicy, use different beans, top it with cheese, jalapenos, sour cream, etc. I’ve made it with beef tips, turkey, and even meatless.”
This recipe makes it easy to have a hot meal ready when you get home from work, Mandi says. “Shredding the chicken can even be done right in the Crock-Pot because it falls right apart. I personally never take it out to shred.”
The chili recipe is so popular with her family that leftovers have never gone to waste, she adds. “I’ve strained it some and served it in burrito and taco shells with fixings and even over rice or as loaded nachos.”
Whether you’re looking for a delicious weeknight meal or a cozy dish to share with friends and family, this recipe is sure to be a new favorite. Here’s how to make this award-winning chili that’s as easy as it is delicious!
Ingredients
- 1 small onion, chopped
- 1 (15.5 oz) can black beans, drained
- 1 (15.5 oz) can kidney beans, drained
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes with chilies
- 1 (4 oz) can chili peppers, chopped (optional)
- 1 packet reduced-sodium taco seasoning
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 3 boneless, skinless chicken breasts (Or protein of your choice.)
Directions
10 Servings | Time: 8-10 hours on Low, 4-5 hours on High
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, and taco seasoning in a slow cooker; mix well.
- Nestle the chicken into the mix to completely cover.
- Cook on Low for 8-10 hours, or on High for 4-5 hours
- 30 minutes before serving, remove the chicken and shred; you can also shred in the slow cooker.
- Add shredded chicken to slow cooker and stir in.
- For leftovers, warm up the chili and drain. Then use for burritos, tacos, or serve over rice.
