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!
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 small onion, diced
- 1 packet taco seasoning (or homemade blend)
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup chicken broth
- Salt and pepper, to taste
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