Did you know that you could include shredded chicken in chili? Neither did I! That was until I came across this recipe circulating Pinterest recently. Crock Pot Chicken Taco Chili. It’s every bit delicious as it sounds!
This chili had enough kick to it to appease the hubby, but it wasn’t spicy enough to turn the nose of the toddler. Perfect heat.
I threw the meal in the crock pot first thing in the morning, and it was ready for us to eat at 7. No real fussing around. At about 6:30, I removed the chicken breasts, shredded them with a fork and added the shredded chicken back into the crock pot. This way the shredded pieces of chicken could soak in the flavour.
3 boneless skinless chicken breasts (thawed)
1 medium onion (chopped)
1 can of black beans (drained and rinsed)
1 can of white kidney beans (drained and rinsed)
2 cans of corn (drained)
1 jar of medium salsa
1 (28oz) can of diced tomatoes
Packet of taco seasoning
1 tbsp chili powder
1 tbsp cumin
Combine onion, black beans, white kidney beans, corn, salsa, diced tomatoes, taco seasoning, chili powder and cumin in crock pot. Place boneless chicken breasts on top. Cook on low 8 to 10 hours or on high 5 to 6 hours.
30 minutes before you plan to eat remove the chicken breasts. Shred the chicken breasts using a fork. Return the shredded chicken to the crock pot. Mix well.
The original recipe called for a jar of pasta sauce. I used salsa in place of the pasta sauce. I omitted chili peppers and cilantro. I also added more flexibility to the cooking time.