When you’re snowed in with blizzard conditions, everyone wants a nice warm bowl of something comforting. For us this weekend, that bowl was full of Crockpot Chicken Taco Chili! We got about two feet of snow, so were desperately in need of warmth. I got the idea for this recipe from Skinnytaste.com, but changed a couple things according to what we actually had in our pantry. It was different from your typical chili, mostly because the chicken is shredded instead of ground, and the taco seasoning gives it a little bit of a different flavor. We always love a Crockpot dinner in our house because all you have to do is pop some stuff in the pot, turn it on, and dinner is ready for you in the evening! It was so delicious, easy, and most importantly, warm!
What you’ll need:
- 24 oz (3-4) boneless skinless chicken breasts
- 1 small onion, chopped
- 1 15.5 oz can kidney beans
- 1 15.5 oz can Cannellini beans
- 1 15.5 oz can black eyed peas
- 1 29 oz can tomato sauce
- 1 4 oz can chopped green chiles
- 1 packet taco seasoning (I used Old El Paso)
- 1 tablespoon chili powder
How to make it:
- Combine beans, onion, green chiles, tomato sauce, chili powder and taco seasoning in a slow cooker and combine well
- Add the whole chicken breasts and completely cover them. Cook on low for 8 to 10 hours or high for 4 to 6 hours (we did it on high because we didn’t start making it early enough)
- 30 minutes before serving, take the chicken out and shred it. Put your chicken back in the slow cooker and stir it all together to cook for the last couple minutes. When it’s done, scoop it into a bowl, add your favorite toppings and enjoy!
This chili was so easy and so so yummy! I topped mine with cheddar cheese, sour cream, green onions, and some chipotle hot sauce. My mom opted for diced tomatoes instead of hot sauce. When we were all topping our chili, my mom and I got into a bit of a presentation war to see who could make their chili prettier. As much as I hate to admit it, I think she might’ve won (although I argue that she tried way too hard).
The nice thing about this chili is you can put whatever kinds of beans or additional ingredients you want. We used those three kinds of beans because they were all we had, but you could use black beans, pinto beans, whatever you like! You could also add corn, or put the diced tomatoes we topped with into the chili, or add some peppers. You also don’t have to just eat the chili out of a bowl; you can serve it over rice or even as a dip for some tortilla chips. No matter how you enjoy it, it will be delicious and will keep you warm! I can’t wait to use up our leftovers. 🙂
In the meantime, we will continue to dig ourselves out of the snow!