If you’re seeking a hearty, flavorful, and easy-to-make meal, look no further than Crock Pot Chicken Taco Chili. This dish combines the rich flavors of taco seasoning with the comforting warmth of chili, all simmered to perfection in your slow cooker. Whether you’re feeding a crowd or preparing meals for the week, this recipe is a winner.

Table of Contents

Ingredients You’ll Need

To create this delicious chili, gather the following ingredients:

Boneless, skinless chicken breasts (3-4 pieces)
Black beans (1 can, drained and rinsed)
Kidney beans (1 can, drained and rinsed)
Diced tomatoes with green chilies (2 cans)
Tomato sauce (1 can)
Frozen corn kernels (1 package)
Small onion, chopped
Green chilies (1 can, chopped)
Taco seasoning (1 packet or homemade)
Ground cumin (1 tablespoon)
Chili powder (1 tablespoon)
Garlic powder (1/4 teaspoon)
Onion powder (1/4 teaspoon)
Dried oregano (1/4 teaspoon)
Paprika (1/2 teaspoon)
Kosher salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Fresh cilantro, chopped (for garnish)

Crock Pot Chicken Taco Chili in a bowl with garnishes

Step-by-Step Instructions

1. Prepare the Slow Cooker

Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Layer the black beans, kidney beans, diced tomatoes with green chilies, tomato sauce, frozen corn kernels, chopped onion, and chopped green chilies over the chicken.

2. Add Seasonings

In a small bowl, mix together the taco seasoning, ground cumin, chili powder, garlic powder, onion powder, dried oregano, paprika, kosher salt, and black pepper. Sprinkle this seasoning blend evenly over the ingredients in the slow cooker.

3. Cook the Chili

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and tender.

4. Shred the Chicken

About 30 minutes before serving, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.

5. Garnish and Serve

Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with optional toppings such as sour cream, shredded cheese, diced avocado, or tortilla chips.

Tips for the Perfect Chili

Adjusting Spice Level: If you prefer a spicier chili, consider using hot diced tomatoes with green chilies or adding a diced jalapeño pepper to the mix.
Creamy Texture: For a creamier consistency, stir in a block of softened cream cheese during the last 30 minutes of cooking.
Freezer-Friendly: This chili freezes well. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to 3 months.
Slow Cooker Size: Ensure your slow cooker is large enough to accommodate all the ingredients. A 6-quart slow cooker is ideal for this recipe.

FAQs

Q: Can I use ground chicken instead of chicken breasts?

A: Yes, ground chicken can be used as a substitute. Brown the ground chicken in a skillet before adding it to the slow cooker to enhance the flavor.

Q: Can I make this chili on the stovetop?

A: Absolutely. In a large pot, sauté the onions and garlic until softened. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours, stirring occasionally.

Q: How can I make this chili vegetarian?

A: Replace the chicken with additional beans such as pinto beans or black-eyed peas, and use vegetable broth instead of chicken broth.

Q: Can I add other vegetables?

A: Certainly! Feel free to add diced bell peppers, zucchini, or carrots for added flavor and nutrition.

Q: How do I store leftovers?

A: Allow the chili to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

Serving Suggestions

Pair your Crock Pot Chicken Taco Chili with these delicious sides:

Cornbread: A classic pairing that complements the chili’s flavors.
Tortilla Chips: Perfect for dipping or crumbling on top of the chili.
Rice: Serve the chili over a bed of steamed rice for a hearty meal.
Salad: A light salad can balance the richness of the chili.

Conclusion

Crock Pot Chicken Taco Chili is a versatile and crowd-pleasing dish that’s perfect for any occasion. With its rich flavors and simple preparation, it’s sure to become a staple in your recipe collection. Feel free to customize it to suit your taste preferences and dietary needs.

Hearty Crock Pot Chicken Taco Chili Recipe for Easy Weeknight Dinners

Author: Velma
Total Time: PT6H10M
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Warm, hearty, and packed with bold flavors, this Crock Pot Chicken Taco Chili is the ultimate comfort food for busy days. Made with tender shredded chicken, beans, corn, and zesty taco spices, it all comes together in one slow cooker for a fuss-free dinner. Top it with cheese, sour cream, avocado, or crunchy tortilla chips for a customizable meal the whole family will love!

Instructions

Prepare slow cooker – Spray with non-stick cooking spray or use a liner.
Layer ingredients – Add chicken breasts to the bottom of the Crock Pot.
Add vegetables & beans – Pour in black beans, kidney beans, corn, onion, and both tomatoes.
Season – Sprinkle taco seasoning, chili powder, and cumin evenly.
Add broth – Pour chicken broth over everything, then stir gently.
Cook – Cover and cook on low for 6–8 hours or high for 3–4 hours.
Shred chicken – Remove chicken breasts, shred with two forks, and return to the chili. Mix well.
Serve – Ladle into bowls and top with cheese, sour cream, cilantro, avocado, or chips.

Prep Time: PT10M
Cook Time: PT6H
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups
Calories: 320kcal
Sugar: 6g
Sodium: 750mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 11g
Protein: 28g
Cholesterol: 60mg