Why the Crockpot Chicken Taco Chili Is Great Crockpot Recipe
When you want a comforting meal that practically cooks itself, the Crockpot Chicken Taco Chili is a fantastic choice.
I love how I can toss everything into the slow cooker and forget about it for hours. The aroma fills my home, making it feel cozy and inviting.
Plus, it’s incredibly versatile; you can adjust the spices to suit your taste. This dish is perfect for busy weeknights or when I’ve friends over.
When it’s done, I get to enjoy a hearty, flavorful chili without spending hours in the kitchen. Trust me, it’ll quickly become a favorite in your home too!
Ingredients of Crockpot Chicken Taco Chili
When it comes to whipping up a delicious meal with minimal effort, the ingredients for Crockpot Chicken Taco Chili are key. You’ll need a mix of pantry staples and fresh ingredients that come together to create a warm, hearty dish.
This recipe is all about convenience and flavor, so let’s gather everything you’ll need to toss into your slow cooker.
Here’s what you’ll need:
- 1 onion, chopped
- 1 (16 ounce) can black beans
- 1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans
- 1 (8 ounce) can tomato sauce
- 10 ounces frozen corn kernels
- 2 (14 1/2 ounce) cans diced Rotel Tomatoes
- 1 (1 1/4 ounce) packet taco seasoning
- 1 tablespoon cumin
- 1 tablespoon dried chipotle powder or mild chili powder
- 1 1/2 lbs boneless skinless chicken breasts
- 1 small jalapeno pepper, chopped
- 1/4 cup chopped fresh cilantro
Now, let’s talk about the ingredients a bit more. You might already have some of these items in your pantry, like the beans or the taco seasoning.
And if you’re feeling adventurous, you can switch up the beans based on what you have on hand or what you like best. Don’t have a jalapeno? No worries—just leave it out or replace it with a milder pepper if you’re not into the heat.
The beauty of this chili is that you can adjust it to your taste. Plus, fresh cilantro at the end adds such a nice pop of flavor, so try to include it if you can.
Just imagine the aroma wafting through your kitchen as everything simmers away. It’s like a warm hug in a bowl.
How to Make Crockpot Chicken Taco Chili
Making Crockpot Chicken Taco Chili is like taking a mini-vacation in your kitchen. First, grab your slow cooker and start by tossing in 1 (16 ounce) can of black beans, 1 (16 ounce) can of pinto beans (or kidney beans if that’s your jam), and 10 ounces of frozen corn kernels. The beans and corn are the backbone of this chili, creating that hearty texture we all crave.
Next, add in 1 chopped onion and 1 small chopped jalapeno pepper for that zing. Don’t worry if you’re not a fan of spice; you can always adjust the heat level to your liking.
Once you’ve got that beautiful mix going, pour in 1 (8 ounce) can of tomato sauce and 2 (14 1/2 ounce) cans of diced Rotel Tomatoes. Those tomatoes are the secret sauce of flavor—trust me, you’ll appreciate their tangy goodness.
Now, it’s time for the seasoning! Sprinkle in 1 (1 1/4 ounce) packet of taco seasoning, 1 tablespoon of cumin, and either 1 tablespoon of dried chipotle powder or mild chili powder, depending on how adventurous you’re feeling. Stir everything together, making sure those flavors mingle nicely.
Place 1 1/2 pounds of boneless skinless chicken breasts right on top of the mixture. It might look a little crowded in there, but just wait until it cooks down. Cover your slow cooker, set it to low for about 8 hours or high for 6 hours, and let the magic happen.
Now, here’s the part where you might want to do a little happy dance. About half an hour before serving, take out the chicken breasts and shred them. I mean, who doesn’t love a good shred, right? This is where your chili transforms into something truly special.
Toss that shredded chicken back into the slow cooker and give everything a good stir. You’ll want to let it simmer just a bit longer so that the chicken can soak up all those delicious flavors.
Before serving, don’t forget to top it off with 1/4 cup of freshly chopped cilantro. It’s like the cherry on top of a sundae, bringing that fresh burst of brightness.
Crockpot Chicken Taco Chili Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy the deliciousness of Crockpot Chicken Taco Chili while sticking to a low carb diet, there are plenty of easy substitutions and variations to keep those flavors intact without the extra carbs.
For beans, swap black and pinto beans with diced zucchini or cauliflower for a lighter option. You can also omit the corn entirely.
Adding extra bell peppers or mushrooms enhances the texture and taste. Instead of tomato sauce, try using crushed tomatoes or fire-roasted tomatoes for added flavor without the sugar.
Finally, top with avocado slices or a dollop of sour cream for creaminess!
What to Serve with Crockpot Chicken Taco Chili
Pairing your Crockpot Chicken Taco Chili with the right sides can elevate your meal to new heights.
I love serving it with warm, crusty cornbread or tortilla chips for that extra crunch. A fresh side salad adds a revitalizing contrast; think romaine, avocado, and a zesty lime dressing.
For a heartier option, consider some Mexican rice or cilantro-lime quinoa. If you’re feeling adventurous, top your chili with shredded cheese, sour cream, or sliced jalapeños.
Each addition enhances the rich flavors and makes every bite delightful. Trust me, these pairings will make your meal unforgettable!
Additional Tips To Decrease Calories
Enjoying a hearty bowl of Crockpot Chicken Taco Chili doesn’t have to mean sacrificing your calorie goals. To lighten things up, I often swap out regular beans for black soybeans, which are lower in calories.
Using skinless chicken thighs instead of breasts can add flavor without too many extra calories. I also skip the cheese and sour cream on top or use reduced-fat alternatives.
Adding more veggies like bell peppers or zucchini bulks up the chili without adding many calories. Finally, I always measure my portions to keep track.
These simple tweaks make my chili delicious and diet-friendly!