Enjoy this tasteful and effortless Crockpot Chicken Taco Chile, a perfect meal for busy weekdays or a relaxing weekend dinner.
You can serve this chili above rice, with multigrain tortilla chips, or just like with a blob of sour cream, a sprinkling of coriander and grated cheddar cheese. It is so delicious and cannot be easier to prepare after work after work, or during a relaxing weekend at home.
How to make Crockpot Chicken Taco Chile
Ingredients:
- 2 Boneless chicken fillets without a voucher
- 1 onion, minced meat
- 1 can be black beans, empty and flushed
- 1 can bean, exhausted and flushed
- 1 can corn, empty
- 1 can be diced tomatoes
- 1 can tomatoes with chilis
- 1 Package Taco Herbs
- 1 tablespoon cumin
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
Instructions:
- Lay the ingredients: Place the chicken on the bottom of the Crockpot. Top with beans, corn, onions and tomatoes.
- Add herbs: Sprinkle taco herbs, cumin, chili powder and garlic powder over the content.
- Cook: Set the crockpot to low and cook for 6-8 hours or high for 3-4 hours.
- The chicken shredd: Once cooked, remove the chicken fillets, shredded them and return to the Crockpot.
- Stir and serve: Mix well to combine all the ingredients and serve warm with your favorite toppings such as cheese, sour cream or avocado.
Tips
- This chili is mild as it is. For more heat, use medium -sized/hot green chili or add cayenne pepper – start with 1/4 teaspoon and adjust to taste!
- A 12 -ounce bag frozen corn adds sweetness and crunch to the mix.