Slow Cooker Chicken Taco Chili

A hearty and flavorful chicken taco chili made in the slow cooker, perfect for busy days or easy entertaining. Packed with protein and fiber, this dish is a crowd-pleaser and can be customized with your favorite toppings.

Ingredients:

• 1 lb chicken breasts, boneless, skinless
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 15 oz diced tomatoes
• 1 can 4
• 5 oz chopped green chilies
• 1 packet 1
• 25 oz taco seasoning mix
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup chicken broth
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions:

In the slow cookers bottom, put chicken breasts

On top of the chicken, put black beans, kidney beans, corn, diced tomatoes, and green chilies

On top of the food, mix taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and pepper

Add chicken broth to the slow cooker and cover everything

Set the timer for 6 to 8 hours on low or 3 to 4 hours on high

Cover and cook until the chicken is tender and cooked all the way through

Fork-shred the chicken when its done cooking and then add it back to the chili

You can serve it hot with extras like sour cream, chopped cilantro, diced avocado, shredded cheese, or chopped cilantro