Skinnytaste Slow Cooker Chicken Taco Chili
It’s warm, rich, and lively with flavors like cumin, chili powder, sweet paprika, and a hint of oregano.
Servings: 10 servings
Calories: 122kcal
Ingredients
Taco Seasoning:
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Chili:
- 8- ounce can tomato sauce
- 15- ounce can black beans rinsed and drained
- 15- ounce can kidney beans rinsed and drained
- 10- ounce package frozen corn kernels
- 2 10- ounce cans diced tomatoes with chiles
- 4- ounce can chopped green chiles
- 1 small onion chopped
- 24 oz large boneless chicken breasts (8 ounces each)
- ¼ cup chopped fresh cilantro for serving
Instructions
- For the taco seasoning, in a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, salt, and pepper.
- For the chili, in a 5- or 6-quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chiles, onion, and taco seasoning. Stir well. Nestle the chicken on top and cover.
- Cook on high for 6 hours or low for 10 hours. About 30 minutes before it’s done, remove the chicken and shred. Return the chicken to the slow cooker and stir well.
- To serve, scoop the chili into individual serving bowls and top with the cilantro.
Nutrition
Calories: 122kcal | Protein: 21g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 729mg | Fiber: 8.5g | Sugar: 6g