Crock Pot Chicken Taco Chili is a simple slow cooker recipe that uses ingredients you probably already have in your freezer and pantry. It’s been a favorite recipe of mine since 2008!
This chicken taco chili is one of my go-to meals. It’s perfect served in a bowl with multigrain chips, and you can top it with some reduced-fat cheddar cheese or avocado. It makes a big batch, and honestly, it tastes even better the next day for lunch. If you prefer a pressure cooker, you can try the Instant Pot version of this recipe. It’s also great for freezing!
The reason this recipe has been so popular for years is that it’s super easy—just toss everything into the slow cooker, and by the time you get home, dinner is ready! The whole family will love it, and it freezes well, so you can save some for another meal.
How To Freeze Crock Pot Chicken Taco Chili
Let the chili cool down to room temperature, then store it in an airtight container or in separate containers. It will last up to 4 days in the fridge or up to 3 months in the freezer.
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