- 2-3 boneless, skinless chicken breasts
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can chili kidney beans
- 1 16 oz. can corn (drained)
- 1 8 oz. can tomato sauce
- 2 14.5 oz. can diced tomatoes
- 1 sm. can green chilies
- 1 packet taco seasoning
1. Set chicken aside.
2. Combine all remaining ingredients in the crock pot then place chicken on top.
3. Cover and cook on low for 6 1/2 hours.
4. Remove the chicken and shred (use two forks for easy shredding)
5. Mix chicken back into the chili and cook for 30-45 minutes longer.
Serve in bowls topped with cheese, sour cream, and/or tortilla chips.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
My daughter fixed this last night, wow how great it taste. Could be used in many ways. Thanks
I made this for my husband and friends for football today. NO leftovers. Everyone loved it.
Fixed this tonight, and it was delish! If you like Chili, you will LOVE this Chili recipe….
I made this today for my neighborhood chili cook off and WON!
Thanks for the great recipe.
Congratulations! We just love this one as well….Happy Crocking!
Just made this today and it was amazing! Definitely make this one if you’re looking for a great crock pot recipe!