Description
Hearty and flavorful slow‑cooker chicken taco chili that combines tender shredded chicken, beans, corn, and Mexican spices for an easy one‑pot meal.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 (4 oz) can diced green chilies (mild or hot)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup low‑sodium chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper, to taste
- Optional garnishes: chopped cilantro, diced avocado, lime wedges, sour cream, shredded cheese, tortilla chips
Instructions
- Place chicken in the bottom of a 5‑ to 6‑qt slow cooker.
- Add black beans, kidney beans, corn, diced green chilies, diced tomatoes, tomato sauce, and chicken broth.
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the top.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, remove chicken, shred it with two forks, then return it to the crock pot and stir to combine.
- Taste and adjust seasoning if needed. Keep on WARM until ready to serve.
- Serve in bowls with desired garnishes—cilantro, avocado, lime, cheese, sour cream, tortilla chips.
Notes
- Use chicken thighs for richer flavor and extra tenderness.
- Substitute pinto or white beans if preferred.
- Make it spicier by adding a diced jalapeño or cayenne pepper.
- Can freeze leftovers in portions—just thaw and reheat to serve.
- For a thicker chili, mash a few beans against the side before serving or reduce broth by ½ cup.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 40 mg