Tacos might have Tuesday, but our chicken taco chili is delicious any time! Our recipe consists of simple ingredients: beans, corn, tomatoes, green chiles, chicken, and spices create a hearty and flavorful meal that you can “dump-and-go” with the help of your crockpot. Top with a dollop of sour cream and shredded cheddar cheese to complete your re-designed taco experience.
This item is naturally gluten friendly.
Recommended Side Dishes: breadsticks, tossed salad
Ingredients: Diced Tomatoes, Chicken, Black Beans, Kidney Beans, Corn, Crushed Tomatoes, Green Chiles, Onion, Taco Seasoning (chili powder, cumin, garlic powder, onion powder, oregano, paprika, pepper, salt), Chili Powder, Cumin
Crock Pot: Thaw overnight. Cook on high for 3-4 hours or on low for 4-6 hours. Before serving, remove chicken and shred. Return to crock pot and cook an additional 15-20 minutes.
Instant Pot: Defrost in microwave until contents of package fits in Instant pot. Cook on high pressure for 20 minutes and allow a ten minute natural pressure release. Open Instant Pot and shred chicken. Saute on low for ten minutes before serving.
A small meal weighs approximately 30 oz and a large meal weighs approximately 45 oz. Both are packaged in a sealed plastic bag.
150 calories, 2g fat, 18g carbs, 14g protein
