If you’re craving a hearty, delicious meal that practically makes itself, you have to try this Crock Pot Chicken Taco Chili Recipe. It’s a wonderful fusion of bold Mexican flavors and comforting chili vibes, all coming together in one easy-to-love dish. With tender chicken, a medley of beans, vibrant spices, and a slow-cooked richness, this recipe is perfect for busy days or cozy family dinners. Once you discover this crowd-pleaser, it might just become your go-to for meal prep or casual entertaining.
Ingredients You’ll Need
Getting ready to make the Crock Pot Chicken Taco Chili Recipe is a breeze thanks to the straightforward and wholesome ingredients. Each element plays its special part: beans add creaminess and protein, tomatoes provide acidity and brightness, the spices create depth, and chicken brings that satisfying meatiness that makes chili unforgettable.
- 1 small onion (chopped): Adds an aromatic sweetness that forms the flavor base.
- 15.5 oz can black beans, drained: A creamy and hearty texture packed with fiber.
- 15.5 oz can kidney beans, drained: Adds color and a fuller, meaty bite.
- 8 ounce can tomato sauce: Brings richness and a smooth tomato base.
- 10 oz package frozen corn kernels: Pops of sweetness and a lovely pop of color.
- 2 cans diced tomatoes with chilies (10 ounces each): Provides juiciness with a gentle kick.
- 4 oz can chopped green chili peppers (chopped): Offers a fresh sharp heat and complexity.
- 1 packet reduced sodium taco seasoning (or homemade mix): Gives the signature taco flavor punch.
- 1 tbsp cumin: Earthy warmth that deepens the overall taste.
- 1 tbsp chili powder: Brings the essential smoky spice.
- 24 oz boneless skinless chicken breasts (3 pieces): The tender protein that absorbs all the delicious flavors.
- 1/4 cup chopped fresh cilantro: Brightens and freshens up the chili at the end.
- 1 1/2 tablespoons cumin: Extra boost of smoky earthiness for the slow-cooked base.
- 1 1/2 tablespoons chili powder: Layers of chili heat that develop beautifully over time.
- 1/4 teaspoon garlic powder: Adds subtle depth without overpowering.
- 1/4 teaspoon onion powder: Enhances the natural onion flavor for complexity.
- 1/4 teaspoon dried oregano: Herbaceous notes that complement the chili spices perfectly.
- 1/2 teaspoon paprika: Sweet smokiness that rounds out the heat.
- 1 teaspoon kosher salt: Essential seasoning to balance all the flavors.
- 1/2 teaspoon black pepper: Adds a mild bite and sharpness.
How to Make Crock Pot Chicken Taco Chili Recipe
Step 1: Combine the Base Ingredients
Start by adding the black beans, kidney beans, chopped onion, canned chopped green chilies, frozen corn, tomato sauce, diced tomatoes with chilies, cumin, chili powder, and taco seasoning right into your slow cooker. Give everything a thorough mix so the spices and ingredients mingle, setting the stage for the rich flavors to build during cooking.
Step 2: Add and Cook the Chicken
Next, nestle your chicken breasts carefully into the chili mixture, making sure they’re fully covered. This ensures the chicken will stay juicy and soak up all those delicious spices. Set your slow cooker to LOW for 8 to 10 hours or HIGH for 4 to 6 hours – the longer, low-and-slow cooking brings out the most tender and flavorful results.
Step 3: Shred the Chicken
About 30 minutes before serving, remove the chicken breasts from the slow cooker. Use two forks to shred the meat into bite-sized pieces. This step transforms the chili, making every spoonful packed with flavorful chicken threads.
Step 4: Return Chicken and Mix
After shredding, return the chicken to the crock pot and give everything a good stir. This way, the shredded chicken absorbs the juices and seasonings while mixing evenly throughout the chili, ensuring consistent flavor in every bite.
Step 5: Garnish and Serve
Your Crock Pot Chicken Taco Chili Recipe is nearly ready! Just before serving, sprinkle fresh cilantro on top to add a refreshing pop of green and a bright herbal note that will perfectly balance the chili’s rich, spicy base.
How to Serve Crock Pot Chicken Taco Chili Recipe
Garnishes
To elevate the flavors and add a variety of textures, consider topping your chili with shredded cheese, sliced avocado, a dollop of sour cream or Greek yogurt, freshly chopped green onions, or even a squeeze of lime juice. These little extras take this dish from comforting to restaurant-worthy.
Side Dishes
Serve your Crock Pot Chicken Taco Chili Recipe alongside warm, crusty cornbread or tortilla chips to soak up every drop. A simple green salad with a tangy vinaigrette is also a fantastic contrast, balancing the hearty, smoky chili perfectly.
Creative Ways to Present
Thinking outside the bowl? Try stuffing the chili inside baked potatoes for a fun twist, or use it as a filling for soft tacos or burritos. You could also layer the chili with tortilla chips and cheese to bake up a delicious, mailable chili dip for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Crock Pot Chicken Taco Chili Recipe to an airtight container and store it in the refrigerator. It will keep well for up to 4 days, and in fact, it tastes even better after the spices meld overnight.
Freezing
This chili freezes beautifully! Portion it into freezer-safe bags or containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating, and you’ll have a quick meal ready in minutes.
Reheating
For reheating, warm the chili gently in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, the microwave works well too – just cover to avoid splatters and stir halfway through for even warming.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe, offering a juicier and more flavorful meat that holds up well during slow cooking.
Is this chili spicy?
The spice level here is balanced and medium — it has a gentle kick from the chili powders and green chilies, but you can easily adjust by adding more or less seasoning to suit your palate.
Can I make this recipe without a slow cooker?
Yes, you can simmer everything in a large pot on the stove at low heat for about 2 hours, stirring occasionally, until the chicken is tender and flavors meld.
What toppings do you recommend?
Some of my favorite toppings include shredded cheddar or Monterey Jack cheese, avocado slices, sour cream, fresh cilantro, and a squeeze of lime juice to brighten the whole dish.
How do I make homemade taco seasoning?
Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to create a simple homemade taco seasoning that’s free from additives and perfectly fresh.
Final Thoughts
I can’t recommend the Crock Pot Chicken Taco Chili Recipe enough if you want a fuss-free, deeply satisfying meal that fills your home with incredible aromas and your belly with comforting goodness. It’s perfect for busy days or when you want company over but crave minimal effort. Give it a try—you’ll be amazed at how this dish brings warmth, flavor, and smiles to the table every single time.
Print
Crock Pot Chicken Taco Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours (on HIGH) or 10 hours (on LOW)
- Total Time: 6 hours 5 minutes (HIGH) or 10 hours 5 minutes (LOW)
- Yield: 10 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crock Pot Chicken Taco Chili is a hearty and flavorful slow-cooked dish perfect for a cozy meal. It combines tender shredded chicken with black beans, kidney beans, corn, diced tomatoes, and a blend of taco spices for a savory chili with a Mexican twist.
Ingredients
Vegetables and Beans
- 1 small onion, chopped
- 15.5 oz can black beans, drained
- 15.5 oz can kidney beans, drained
- 10 oz package frozen corn kernels
- 2 cans diced tomatoes with chilies (10 ounces each)
- 4 oz can chopped green chili peppers
Liquids and Sauces
- 8 ounce can tomato sauce
Spices and Seasonings
- 1 packet reduced sodium taco seasoning or homemade taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 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
Meat
- 24 oz 3 boneless skinless chicken breasts
Garnish
- 1/4 cup chopped fresh cilantro
Instructions
- Mix Ingredients: Combine the drained black beans, kidney beans, chopped onion, chopped green chili peppers, frozen corn kernels, tomato sauce, diced tomatoes with chilies, 1 tbsp cumin, 1 tbsp chili powder, and the taco seasoning in a slow cooker. Mix all components thoroughly to blend the flavors and spices evenly.
- Add Chicken and Cook: Nestle the 3 boneless skinless chicken breasts on top of the mixture in the slow cooker, ensuring they are completely covered by the mixture. Cover the slow cooker and cook on LOW setting for 8 to 10 hours or on HIGH for 4 to 6 hours. This slow cooking will make the chicken tender and allow all the flavors to meld together.
- Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the slow cooker carefully. Using two forks, shred the chicken into bite-sized pieces.
- Combine Shredded Chicken: Return the shredded chicken to the slow cooker and stir well to combine it evenly with the chili mixture.
- Garnish and Serve: Just before serving, top the chili with freshly chopped cilantro and your favorite toppings such as sour cream, shredded cheese, or sliced jalapeños for added flavor and texture.
Notes
- Use reduced sodium taco seasoning to keep the sodium content lower.
- For a spicier chili, add extra chopped green chilies or a sprinkle of cayenne pepper.
- Feel free to substitute chicken thighs for extra juiciness.
- This chili reheats well and tastes even better the next day.
- Serve with tortilla chips, rice, or warm tortillas for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
