Slow Cooker

Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili is for Dinner.

Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili takes 5 minutes to prepare.

Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili takes 240 minutes to cook.

Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili makes 8 servings.

The ingredients for Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili are:

6 boneless skinless chicken breasts
1 can black beans (16 oz), drained and rinsed
1 can kidney beans (16 oz), drained and rinsed
1 cup tomato sauce
1 can corn (16 oz), drained
2 cans diced tomatoes (14.5 oz)
1 packet taco seasoning
3 tsp cumin
1/2 tsp cayenne pepper (optional)
1 tbsp chili powder

Here is how you make Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili:

In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.Cook on high approximately 4 hours or on low 6-8 hours, until done.Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.Serve over rice and enjoy!Serving Size:?makes 8 1.5-cup servings

The nutritional information for Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 315.9

• Total Fat: 2.2 g
• Cholesterol: 67.5 mg
• Sodium: 748.3 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 11.3 g
• Protein: 37.8 g

Split the Pot Recipe Contest Finalist: Slow Cooker Taco Chicken Chili is Mexican cuisine.