Slow Cooker Chicken Taco Chili

by | Nov 23, 2020 | Recipes | 0 comments

I found this recipe in December’s Cottage Life magazine and made it that week! (To be clear, I need a recipe for just about any kitchen adventure.) It is by Claire Tansey from her new cookbook: Dinner Uncomplicated. Check it and her out for more real food that tastes great! It is absolutely delicious and easy to make. This will be your new favourite crockpot recipe!

1 can whole tomatoes (796 mL)
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
¼ tsp chili flakes (optional)
6 boneless, skinless chicken thighs (about 650g – thighs work better than breasts in a slow cooker as they don’t dry out)
1 can black beans, drained and rinsed (540 mL)
2 cups frozen corn
3 tbsp fresh lime juice

 

  1. Combine the tomatoes, brown sugar, paprika, onion and garlic powders, salt, and chili flakes in a slow cooker. Crush with a tomato masher or puree with an immersion blender. Add the chicken, turning it over to get every surface coated with the sauce.
  2. Cover and cook in high for 4 hours (it can switch to warm and rest for up to 6 hours after cooking if that suits your timing).
  3. Use two forms to loosely shred the chicken. Stir in the beans, corn, and lime juice, and cook for about 5 minutes or until piping hot.

 

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