Recipe: Crock-pot Taco Chili
I’ve been obsessed with crock-pot recipes lately, since they’re usually pretty idiot-proof and often just require dumping ingredients together and pressing a button. This taco chili is my new favorite thing to make for dinner — it’s super easy and is perfect for these cold nights we’ve been having. And since this recipe makes a TON, it’s great for if you’re having people over, or if you want to freeze some for later, or for leftovers the next day. Plus, it makes the whole house smell delicious while it’s cooking. It’s a win all around.
- 1 (16 ounce) can black beans
- 1 (16 ounce) can kidney beans
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) package frozen corn
- 2 (14.5 ounce) cans diced tomatoes
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 3-4 boneless skinless chicken breasts
- Combine all ingredients except chicken in crock-pot.
- Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Stir chicken back in.
We love ours served with tortilla chips, and it’s yummy topped with sour cream and cheese, too.
What’s your favorite crock-pot recipe?