Crockpot Chicken Taco Chili


Crockpot Recipes are my absolute favorite! They are so easy, but you are still left with a delicious tasting meal! I do most of my crockpot recipes in the Fall/Winter months. This one is a little on the spicier side; however, the recipe can be adjusted if you do not like spicy foods as much!

You will need:

1 onion, chopped

1 16 oz can black beans

1 16 oz kidney beans

1 8oz can tomato sauce

1 regular sized can of corn (drained)

2 regular sized cans of rotel with chilies (If you prefer your chili to be less spicy, you may want to do the rotel without the chilies)

1 packet taco seasoning (I use the original)

1 tbsp cumin

1 tbsp chili powder

24 oz (3-4) boneless chicken breasts

Toppings: Shredded Cheese, Sour Cream, and Fritos (Or whatever you like)

Combine all the ingredients except the chicken in your crockpot. Put your chicken on top of the combined ingredients. Cover and cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove the chicken and shred. Return chicken to crockpot and stir. Top with shredded cheese, sour cream, and Fritos. Enjoy!


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