Slow cooker chicken taco chili from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes (page 62) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • hbakke on August 11, 2019

    Tasty soup made in the Instant Pot. Cooked the onions then high pressure for 25 minutes. Very easy to make although I did get the burn error. I would probably stir everything together next time to avoid this. I used 2 lbs of chicken, 1lb of corn and 15 oz of tomato sauce. Also used fire roasted tomatoes with chilis from TJs instead of Rotel. I made the taco seasoning instead of the prepackaged stuff. Served with lime enhanced sour cream, cheese, and El Pato green sauce.

  • bwhip on March 22, 2018

    This was delicious, and in our case quite spicy. Easy to toss together. I used a combination of boneless breasts and thighs. I used the Instant Pot, and messed up by not setting the slow cooker temp to high. Unsurprisingly, after six hours the chicken was still way undercooked. So, I decided to experiment with finishing it using the pressure cooker, which I did for five minutes, with a 10 minute release. Turned out perfect! Very tasty, and I’ll make it again (on the correct setting next time).

  • Skamper on January 27, 2018

    Good recipe that can be made spicier according to taste. I think 8 hours on low is ideal for the chicken, but I'm usually gone for at least 11 hours on workdays and it still works out. Also very good as a stuffing for bell peppers the next night. (See Skinnytaste website for that recipe.)

  • TrishaCP on January 08, 2017

    This was really tasty. We used the spice blend rather than taco seasoning and I would use it again. We also found it to be pretty mild, but made choices that kind of kept it that way. (We used mild green chiles and regular canned tomatoes with no chiles as we couldn't get Rotel, so threw in a whole jalapeno with seeds.) Depending on the type of chile powder you use (we used medium)- this could potentially get really spicy, so do what works for you. I cooked it 4 hours on high and the chicken was on the verge of overcooked- 6 hours would have really blasted it.

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