Mr.Picky is not a fan of soup. Surprise, surprise Mr.Picky actually liked this recipe. I tried this recipe out over a year ago and have made it over and over since. I have adapted some of the seasonings from the original post Crock Pot Chicken Taco Chili. The original recipe seemed a little too spicy for my kids, it contained both a taco packet and addition seasoning. I didn’t use a packet of seasoning so have substituted my own seasonings. I cut out the junk in the taco packet seasoning and I feel the flavor was much better.
This is a great meal that is quick to throw together, but tastes amazing. We usually add cheese to our chili but I have found you don’t even need it with recipe. It is great with crushed tortilla chips added and fresh cilantro on top.
- 1 medium onion, chopped
- 1 16 oz. can black beans, drained and rinsed
- 1 16 oz. can kidney beans, drained and rinsed
- 1 8 oz. can tomato sauce
- 10 oz. package of frozen corn
- 2 14 oz. cans diced tomatoes (petite work best)
- 1 sm. can green chilies
- 2 Tbs chili powder
- 1 Tbs cumin
- 1 tsp oregano
- 1/4 tsp red pepper flake
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried minced garlic
- 1/2 tsp dried minced onion
- 3/4 cup water
- 2 boneless, skinless chicken breasts
Combine all ingredients in a slow cooker, except chicken. Stir until combined and place chicken breasts on top.
Cook on low for 10 hours, or high for 6 hours. 30 minutes before serving remove chicken breasts, shred and mix back into chili.