Slow Cooker Chicken Taco Chili

The winter season is slowly coming to an end but it’s still chilly out there. So while it is, we are still craving warm wintery recipes so we are cooking up some chili tonight! This Slow Cooker Chicken Taco Chili is easy to make and tasty on it’s own or served with rice (cut back on portion size if having with rice to keep carbs at a good level). All our favourite taco flavours with WAY more protein (which we need to make up for after our carb rich holiday!) Enjoy tonight with your family 🙂

Slow Cooker Chicken Taco Chili (makes 6 servings):

1 medium onion, chopped
1 can kidney beans, drained
1 cup tomato sauce (we used our own Marinara Sauce Recipe here)
1 cup frozen corn kernels
28oz can diced tomatoes
4 oz can chopped green chili peppers (you can find these by the salsa/taco kits)
1000g boneless skinless chicken breasts

4 tbsp green sriracha (from Costco)

1 tbsp tabasco (or to your likely based on how hot you like it!)
1 1/2 tablespoons cumin
1 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

1/4 cup chopped fresh cilantro
1/2 cup of white cheddar cheese

1) Put the onions, beans, tomato sauce, chopped tomatoes, chilis, corn and spices into the crock pot. Mix to combine well. Then salt and pepper the chicken and nestle the chicken breasts into the mixture (make sure the chicken is covered completely with the mixture)

2) Cook on low for 8 hours or high for 4 hours (if you are in a rush). Take the chicken out after cooking and shred. Then add it back into the crock pot and mix everything together. If your mixture is a little soupy, add 2 tbsp cornstarch to a little water and add in to thicken it up (it will thicken up when you add the chicken back in shredded too though). Season with more salt and pepper (or sriracha/tabasco if you want it firey!). Top with cheese and cilantro in the pot or portion it out and sprinkle on individual servings and ENJOY! We served ours with a side salad to get those greens in 🙂

Macronutrient Breakdown (per serving):





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