Go Back

Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 10
Cuisine: Chinese
Calories: 120

Ingredients
  

Main Ingredients
  • 1 small onion chopped
  • 15.5 oz black beans (canned) drained
  • 15.5 oz kidney beans (canned) drained
  • 8 oz tomato sauce (canned)
  • 10 oz frozen corn kernels
  • 20 oz diced tomatoes with chilies (canned) two 10-ounce cans
  • 4 oz chopped green chili peppers (canned)
  • 1 packet reduced sodium taco seasoning or use homemade blend below
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 24 oz boneless, skinless chicken breasts about 3 breasts
  • 0.25 cup fresh cilantro chopped, for garnish
Homemade Taco Seasoning (Optional)
  • 1.5 tablespoon cumin
  • 1.5 tablespoon chili powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Method
 

Preparation Steps
  1. Combine black beans, kidney beans, onion, green chili peppers, corn, tomato sauce, diced tomatoes with chilies, cumin, chili powder, and taco seasoning in a slow cooker and mix well.
  2. Nestle the chicken breasts into the mixture, ensuring they are mostly covered. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  3. About 30 minutes before serving, carefully remove the cooked chicken from the slow cooker and shred it using two forks.
  4. Return the shredded chicken to the slow cooker and stir it into the chili mixture.
  5. Serve hot, topped with fresh cilantro and your favorite chili toppings such as shredded cheese, sour cream, or avocado.

Notes

This Crock Pot Chicken Taco Chili is a highly popular recipe, celebrated for its ease of preparation as a 'dump and go' slow cooker meal. It's also an excellent choice for meal prepping as it freezes beautifully.