Slow Cooker Chicken Taco Chili

Name: Slow Cooker Chicken Taco Chili
Total time: 5 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 3 lb boneless chicken breasts; 1 can black beans, rinsed; 1 can kidney beans, rinsed; 1½ cups frozen corn; 2 cans diced tomatoes; 1 cup crushed tomatoes; 1 onion, diced; 1 packet taco seasoning; 1 jalapeño, minced; 1 cup plain Greek yogurt, for topping; ½ cup shredded cheddar; ½ bunch cilantro, chopped; 1 tsp cumin; 1 tsp chili powder; salt

DinnerTex-Mex300 minServes 6560 kcal69 g protein

A dump-and-go chili of chicken breast, black and kidney beans, corn, tomatoes and taco spices that shreds into a thick, hearty pot by dinnertime. Top it with yogurt, cheddar and cilantro.

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Ingredients

3 lb boneless chicken breasts
1 can black beans, rinsed
1 can kidney beans, rinsed
1½ cups frozen corn
2 cans diced tomatoes
1 cup crushed tomatoes
1 onion, diced
1 packet taco seasoning
1 jalapeño, minced
1 cup plain Greek yogurt, for topping
½ cup shredded cheddar
½ bunch cilantro, chopped

From your pantry: 1 tsp cumin, 1 tsp chili powder, salt.

Instructions

Put the onion, beans, corn, diced and crushed tomatoes, jalapeño, taco seasoning, cumin and chili powder in a slow cooker and stir.
Nestle the chicken breasts on top and spoon some of the sauce over them.
Cover and cook on low 5 to 6 hours or high 3 hours, until the chicken shreds easily.
Lift out the chicken, shred it with two forks and stir it back in. Taste and add salt.
Ladle into bowls and top with yogurt, cheddar and cilantro.

Tip: If it's thinner than you like, mash some beans against the side of the pot and cook uncovered on high for 20 minutes.