6-Ingredient Slow Cooker Chicken Taco Chili | Real Food Whole Life Print
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6-Ingredient Slow Cooker Chicken Taco Chili

  • Yield: 4-6 1x

Description

6-Ingredient Slow Cooker Chicken Taco Chili is an insanely simple and totally tasty recipe to throw together any night of the week.


Scale

Ingredients

1 ½ pounds boneless, skinless chicken breasts or thighs

1 (15-oz) can tomato sauce

2 (15-oz) cans chili beans, drained and rinsed*

1 (15-oz) jar chunky salsa, divided**

1 teaspoon cumin

1 teaspoon granulated garlic

½ teaspoon kosher salt

Optional toppings: sliced avocado, fresh lime juice, sour cream, chopped green onion, chopped cilantro


Instructions

  1. Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine.
  2. Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through.
  3. Remove the chicken, shred with two forks for chop into bite sized pieces, and add back to the slow cooker.
  4. Add the remaining salsa, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.

Instant Pot variation:

  1. Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart pressure cooker.
  2. Cover and cook on high pressure for 10 minutes, then quick release the pressure.
  3. Continue with steps 3 and 4 above.

Notes

*Black beans or pinto beans will also work.

**Look for a good quality, jarred salsa without any added sugar or preservatives. Use mild, medium, or hot, whatever you prefer.

Use mild salsa to keep this one kid-friendly, or kick it up a notch with a spicy variety.

Add an extra pound of chicken to bulk up the protein for hungry eaters.

Skip the chicken and double the beans for a meat-free option.