Crockpot Chicken Taco Chili

• servings: 10 servings
• active time: 5 minutes
• total time: 10 hours 5 minutes

Ingredients

1 onion (chopped)

16 ounce can black beans (drained)

16 ounce can red kidney beans (drained)

16 ounce can tomato sauce

10 ounce package frozen corn kernels

29 ounces diced tomatoes w/green chilies (two 14.5 ounce cans)

1 packet taco seasoning

1 tablespoon ground cumin

1 tablespoon chili powder

3-4 boneless (skinless chicken breasts)

Directions

Place all the ingredients into the insert of the slow cooker except the chicken breasts.

Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they're covered.

Cook on low for 10 hours or cook on high for 6 hours.

minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.

After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.

Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.

Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition

• Calories: 198 kcal
• Total Fat: 2 g
• Total Carbohydrate: 25 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 23 g