Crock Pot Chicken Taco Chili

Serves 6



1 16 oz. can black beans, drained

1 16 oz. can kidney beans, drained

2 garlic cloves, minced

1 medium onion, chopped

1 jalapeno pepper, minced

1 green bell pepper, chopped

10 oz. package frozen corn kernels

1 8 oz. can tomato sauce

1 28 oz. can diced tomatoes

1 tbsp. cumin

1 tbsp. chili powder

1 tsp. dried oregano

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 boneless, skinless chicken breasts, uncooked

1/4 cup chopped fresh cilantro

Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.



Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.


Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.


Serve with Honey Jalapeño Cornbread (recipe below), if desired.


* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.





Honey Jalapeño Cornbread

Serves 6



1 jalapeno

1/3 cup sugar
1 Tbsp. honey

1/4 cup melted butter

1 large egg

1/4 tsp. baking soda

1/2 cup buttermilk

1/4 tsp. salt

1/2 cup yellow cornmeal

1/2 cup flour



Preheat the oven to 350 degrees. Remove the seeds from and slice jalapenos finely. Set aside.


In a medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno.


Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 28-30 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.