Print

Crock Pot Chicken Taco Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This Crock Pot Chicken Taco Chili is a flavorful, hearty, and easy-to-make slow cooker recipe combining tender chicken breasts with black beans, kidney beans, corn, tomatoes, and a mix of bold taco spices. Perfect for a comforting weeknight meal or casual get-togethers, it requires minimal prep and lets your crock pot do all the work, delivering a delicious chili with a Tex-Mex twist.

Ingredients

Chili Base

  • 1 small onion, chopped
  • 15.5 oz can black beans, drained
  • 15.5 oz can kidney beans, drained
  • 8 oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 cans diced tomatoes with chilies (10 ounces each)
  • 4 oz can chopped green chili peppers (chopped)

Spices and Seasonings

  • 1 packet reduced sodium taco seasoning (or homemade taco seasoning)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 1/2 tbsp cumin
  • 1 1/2 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Protein

  • 24 oz (3) boneless, skinless chicken breasts

Garnish

  • 1/4 cup chopped fresh cilantro

Instructions

  1. Combine Ingredients: In your slow cooker, add the black beans, kidney beans, chopped onion, green chili peppers, frozen corn, tomato sauce, diced tomatoes with chilies, cumin, chili powder, and taco seasoning. Mix everything thoroughly to evenly distribute the spices and vegetables.
  2. Add Chicken and Cook: Nestle the boneless, skinless chicken breasts into the chili mixture ensuring they are fully submerged. Cover the slow cooker and set to cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, allowing the chicken and chili flavors to meld beautifully.
  3. Shred the Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
  4. Mix Chicken Back In: Return the shredded chicken to the slow cooker and stir it into the chili to combine all the flavors well. Let it heat through during those last 30 minutes.
  5. Serve and Garnish: Spoon the chili into bowls and sprinkle with freshly chopped cilantro. Add your favorite toppings such as sour cream, shredded cheese, or avocado if desired, and enjoy!

Notes

  • For a spicier chili, add extra chopped green chilies or a pinch of cayenne pepper.
  • Homemade taco seasoning can be made by mixing chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
  • Leftovers taste even better the next day as the flavors continue to develop.
  • This recipe freezes well — store in airtight containers for up to 3 months.
  • Use bone-in chicken breasts for an even richer flavor, but adjust cooking time accordingly.

Find it online: https://yumntasty.com/crock-pot-chicken-taco-chili-recipe/