Slow Cooker Taco Chicken Chili

Whenever the weather becomes a bit cooler, I find myself turning to my crock-pot recipes. Full of flavor, they are perfect for the fall season. However, this taco chicken chili is definitely a meal that I make throughout the year. It’s one of those throw-everything-in-a-pot recipes that really couldn’t get any easier.

Seriously, I don’t think it’s possible.

Slow Cooker Taco Chicken Chili

Every time I make this taco chicken chili, I make it differently. I usually don’t have a variety of canned beans on hand, but have about seven different flavors of diced tomatoes (with no two alike). It always ends up as a bit of an experiment. I usually stare into my pantry and think:

“Well, let’s try chipotle-flavored diced tomatoes with garlic-flavored diced tomatoes. Since I don’t have tomato sauce on hand, how about a bit of tomato paste and chicken stock? There’s a can of tuna there…”

Okay too far.

Slow Cooker Taco Chicken Chili

Even with the experimentation, it still turns out absolutely delicious. The best part about this dish? It’s healthy too. With all of the baking that I’ve been doing for That Oven Feelin’, it’s nice to eat a lighter dinner.

It’s good by itself, over rice, or even in lettuce wraps.

Slow Cooker Taco Chicken Chili

Have you seen my tip for shredding chicken? It makes shredding chicken super-easy too! I told you this recipe couldn’t get any easier.

Slow Cooker Taco Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 6 boneless skinless chicken breasts
  • 1 can black beans (16 oz), drained and rinsed
  • 1 can kidney beans (16 oz), drained and rinsed
  • 1 cup tomato sauce
  • 1 can corn (16 oz), drained
  • 2 cans diced tomatoes (14.5 oz)
  • 1 packet taco seasoning
  • 3 tsp cumin
  • ½ tsp cayenne pepper (optional)
  • 1 tbsp chili powder
Instructions
  1. In a large crock-pot, add all of the ingredients and stir. Draining and rinsing the beans is not necessary, but it will help cut down on the amount of liquid in the crock-pot later on.
  2. Cook on high approximately 4 hours or on low 6-8 hours, until done.
  3. Remove the chicken breasts and shred. Return the chicken to the crock-pot and cook for an additional 20 minutes. This will allow the shredded chicken to absorb a bit more of the liquid.
  4. Serve over rice and enjoy!
Notes
Adapted from Skinnytaste

10 comments
Amy
Amy

Thank you for this recipe. I made it yesterday and it is AMAZING. Served it with warm tortillas and shredded cheese...everyone loved it! Perfect for a cold winter day :)

Andee
Andee

Made this tonight. Only used 3 large chicken breasts and that was plenty. Very good and filling. Lots of leftovers to look forward to. Yay!

Terrie Scott
Terrie Scott

Can I put frozen chicken in with this or does it need to be thawed out? Thanks!

Binky
Binky

This looks amazing!! My mouth is literally watering haha! Unfortunately, I don't have a slow cooker at home - do you think I could make this on a stove/oven instead? :-)

Anna
Anna

Thank you so much Amy! I'm always really excited to hear when people have tried my recipes. I love that you served the chili with tortillas - what a great idea!

Anna
Anna

Thanks Andee! I'm glad you liked it!

Anna
Anna

The USDA does not recommend placing frozen chicken into the crockpot for safety reasons. However, I'll admit that I've done it before. It's best to let the chicken thaw in the refrigerator overnight before placing it in the slow cooker. Then you won't have to worry about getting sick!

Anna
Anna

I think it would work on the stove top Binky. However, I would probably cook the chicken separately (boil then shred it), then add it to a pot with the other ingredients simmering over medium-low heat. Or, you could probably even use shredded rotisserie chicken!

Anna
Anna

Slow cooker recipes are great! It feels like someone else is making dinner for you!

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