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Crock Pot Chicken Taco Chili (10/17/2014)

Crock Pot Chicken Taco Chili

2-16 oz. can black beans, drained
2 16 oz. can kidney beans, drained
2 teaspoons minced garlic
1 medium onion, chopped
1 jalapeno pepper, minced
1 green pepper, chopped
1-10 oz. pkg. frozen corn
2-8 oz. can tomato sauce
1 cup tomato juice
3-14.5 oz. can diced tomatoes
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
3 boneless, skinless chicken breasts, uncooked
(shredded cheddar cheese, sour cream, etc. for toppings)

Combine all ingredients, except chicken, in a large slow cooker and stir until combined. Place uncooked chicken on top and cover the slow cooker. Cook on low for 6 hours or high for 4 hours, stirring occasionally.

Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with shredded cheddar cheese, sour cream, etc.


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