"Enjoy this flavorful and effortless Crockpot Chicken Taco Chili, a perfect meal for busy weekdays or a relaxing weekend dinner. You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It's so scrumptious and couldn't be an easier way to have dinner ready after work, or during a relaxing weekend at home."
"Layer the ingredients: Place chicken at the bottom of the crockpot. Top with beans, corn, onions, and tomatoes. Add seasonings: Sprinkle taco seasoning, cumin, chili powder, and garlic powder over the contents. Cook: Set the crockpot on low and cook for 6-8 hours or on high for 3-4 hours."
Crockpot Chicken Taco Chili pairs boneless skinless chicken breasts with black beans, kidney beans, corn, diced tomatoes, and tomatoes with chilis. Chopped onion and seasonings—taco seasoning, cumin, chili powder, and garlic powder—build savory, warm flavors. Ingredients are layered in the crockpot, cooked on low for 6–8 hours or high for 3–4 hours, and the chicken is shredded and returned to the pot. Serve over rice, with multigrain tortilla chips, or topped with sour cream, cilantro, and grated cheddar. For more heat add cayenne or medium/hot green chiles; frozen corn adds sweetness and crunch.
Read at Alternative Medicine Magazine
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