Ingredients
-
1,1 1/2
-
1,1 1/2
-
1,1/4
-
1,1/4
-
10,1/4
-
2,1/2
-
4,1
-
1,1/2
-
1
-
1
-
24
-
1/4
-
-
-
Directions
Chicken Taco Chili is one of my favorite chili recipes! Its so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch. If you prefer the pressure cooker, you may enjoy my Instant Pot Chicken Taco Chili version instead. A great freezer-friendly meal!,,The reason this recipe has been so popular on my website for all these years, its easy prep, just dump it all in the slow cooker and come home to the most delicious meal the whole family will love! It also freezes well and the kids love it! Plus it makes a lot, so eat some for dinner tonight and freeze the rest for another night!,Crock Pot Santa Fe Chicken,Slow Cooker Harrisa Chicken,Crock Pot Sesame Honey Chicken,Crock Pot Maple Dijon Chicken,Crock Pot Chicken and Black Bean Taco Salad
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Steps
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1
Done
|
Nestlethe Chicken in to Completely Cover and Cookon Low For 8 to 10 Hours or on High For 4 to 6 Hours |
|
2
Done
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Half Hour Before Serving, Remove Chicken and Shred. |
|
3
Done
|
Return Chicken to Slow Cooker and Stir In. |
|
4
Done
|
Top With Fresh Cilantro and Your Favorite Toppings! |
