Crock Pot Chicken Taco Chili Recipe

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.

ALSO READ: Homemade Easy Pear Butter Recipe

Crock Pot Chicken Taco Chili Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

220

kcal

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!

Ingredients

• 1 small onion, chopped

• 15.5 oz can black beans, drained

• 15.5 oz can kidney beans, drained

• 8 ounce can tomato sauce

• 10 oz package frozen corn kernels

• 2 cans diced tomatoes w/chilies, 10 ounces each

• 4 oz can chopped green chili peppers, chopped

• 1 packet reduced sodium taco seasoning or homemade, see below

• 1 tbsp cumin

• 1 tbsp chili powder

• 24 oz 3 boneless skinless chicken breasts

• 1/4 cup chopped fresh cilantro

• To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

• 
  1 1/2 tablespoons 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

Directions

• Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
• Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 3 to 4 hours.
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in.
• Top with fresh cilantro and your favorite toppings!

Notes

• For the best flavor, make sure to drain and rinse your beans before adding them to the slow cooker. Also, feel free to adjust the spice level to suit your taste. This recipe is very versatile, so you can easily customize it by adding extra veggies or toppings like sour cream, jalapeños, or cilantro!
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