Crock pot chicken taco chili from Skinnytaste by Gina Homolka

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Accompaniments: Scallion cilantro rice with habaneros and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 06, 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.

  • Aggie92 on October 16, 2015

    Tasty and very mild for a chili. We spiced it up a bit by serving with pickled jalapeño slices. Followed the recipe exactly (except for cooking time) and used 4 tablespoons Penzeys taco seasoning. Recipe says 10 hours on high, however in my slow cooker, the chili was done and the chicken was shreddable after 7 hours. Makes a lot of chili for a 2 person household, but Ms Holmolka states it freezes well. Will make again!

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