Slow Cooker Chicken Taco Chili Recipe

Crock Pot Chicken Taco Chili is a simple, comforting slow-cooker recipe that uses pantry staples and frozen ingredients for an effortless, flavorful meal. This dump-and-go chili has been a favorite for home cooks for years because it’s easy to prepare, feeds a crowd, freezes well, and tastes even better the next day.

Crock Pot Chicken Taco Chili

This Chicken Taco Chili is excellent served in a bowl with multigrain chips, a sprinkle of reduced-fat cheddar, diced avocado, or a bit of plain Greek yogurt for tang. It makes a generous batch, so it’s perfect for feeding a family, meal prepping, or freezing portions for quick dinners. If you prefer a quicker method, there is also an Instant Pot version of this recipe that shortens cooking time while preserving the same flavors.

What makes this recipe so popular is how little hands-on time it requires: combine the ingredients, set the slow cooker, and return later to shred the chicken and finish the chili. It’s kid-friendly, freezer-friendly, and versatile — you can adjust the heat, add extra vegetables, or top it with your favorite garnishes to suit your family’s tastes.

How to Freeze

To freeze: allow the chili to cool to room temperature, then portion into airtight containers or freezer bags. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. In the refrigerator, cooked chili will keep for up to 4 days.

How to Use Leftovers

Leftover Chicken Taco Chili is great for lunches and repurposing into other meals. Consider stuffing peppers with warmed chili and a little shredded cheese for stuffed peppers, using it as a filling for burritos or tacos, or topping baked potatoes with a scoop of chili and chopped cilantro.

Slow Cooker Recommendation and Tips

A reliable programmable slow cooker with a warm setting is handy for recipes like this. Look for a model that lets you set a cooking time and switch to warm automatically so you don’t have to be home when the chili finishes. For best texture, cook on LOW for a longer time for deeper flavor and tenderness, or use HIGH when you need it finished sooner.

Ingredients

• 1 small onion, chopped
• 1 (15.5 oz) can black beans, drained
• 1 (15.5 oz) can kidney beans, drained
• 1 (8 oz) can tomato sauce
• 10 oz package frozen corn kernels
• 2 (10 oz) cans diced tomatoes with chilies
• 1 (4 oz) can chopped green chilies, drained
• 1 packet reduced-sodium taco seasoning (or see homemade seasoning below)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 24 oz (about 3) boneless, skinless chicken breasts
• 1/4 cup chopped fresh cilantro, for topping

Homemade Taco Seasoning (optional)

• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. In the slow cooker, combine the drained black beans and kidney beans, chopped onion, chopped green chilies, frozen corn, tomato sauce, diced tomatoes with chilies, cumin, chili powder, and taco seasoning (or the homemade seasoning mix).
2. Nestle the chicken breasts into the mixture so they are mostly covered by the vegetables and liquids.
3. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the chicken is fully cooked and tender.
4. About 30 minutes before serving, remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker and stir to combine.
5. Garnish with chopped fresh cilantro and your favorite toppings before serving.

Serving Suggestions and Variations

• Serve with multigrain tortilla chips, a sprinkle of reduced-fat cheddar, avocado slices, or a dollop of plain Greek yogurt.
• For a spicier chili, add a pinch of cayenne or extra chopped green chilies.
• Add extra vegetables such as bell peppers or diced zucchini for more color and nutrients.
• To make this vegetarian, omit the chicken and add extra beans or a meat substitute.

Nutrition (per serving)

Serving size: about 1 scant cup. Calories: 220 kcal. Carbohydrates: 28 g. Protein: 21 g. Fat: 3 g. Fiber: 8.5 g. Cholesterol: 44 mg. Sodium: 729 mg. Sugar: 6 g.

Final Notes

This Crock Pot Chicken Taco Chili is designed to be forgiving and flexible. It’s an excellent weeknight meal for busy households and a reliable recipe for meal prep. The slow, low cooking allows flavors to meld, and the shredded chicken becomes tender and flavorful. Don’t hesitate to double the batch for freezer meals or to adjust the seasoning to match your family’s preferences. If you try this recipe, consider jotting down any small changes that made it perfect for you so you can reproduce it the next time.

If you make this recipe, leave a note with your feedback and any tips so others can enjoy it too. Your experience helps others adapt the recipe to their tastes and schedules.