Cooked low and slow, this EASY Slow Cooker Chicken Chili cooks all day. Come home to the smell of deliciousness. Simple ingredients you probably already have, this is a family winner!
Combine onion, beans, chiles, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker
Place chicken on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Serve with toppings of your choice.
Notes
What to do with leftoversStore in an airtight container in the refrigerator for up to 5 days. Reheat until it is piping hot!Substitutions/AdditionsYou can use more or less of any of the spices, based on what you have on hand, and your personal tastes.Freezing instructionsThis recipe can be frozen before OR after cooking. For a dump and cook freezer meal, put all ingredients in a freezer bag, then label, seal and freeze. On cook day, thaw overnight in the refrigerator and place in the slow cooker in the morning and cook.To freeze after cooking, place chicken chili in freezer containers, label, seal and freeze up to 6 months. Thaw and reheat until piping hot.