Crock Pot Chicken Taco Chili

This Crock Pot Chicken Taco Chili is a hearty, slow-cooked meal packed with bold taco flavors, tender shredded chicken, beans, and corn. With minimal prep, this dump-and-go recipe is perfect for busy weeknights, meal prep, or feeding a crowd.

Why You’ll Love This Recipe

• Effortless cooking: Just toss everything into the Crock Pot and let it simmer.
• Wholesome and satisfying: High in protein and fiber, with comforting, spicy flavor.
• Meal prep friendly: Freezes well and tastes even better the next day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)
• Onion, chopped
• Black beans, drained and rinsed
• Kidney beans, drained and rinsed
• Canned tomato sauce
• Diced tomatoes with green chilies (Rotel)
• Frozen corn
• Canned green chilies
• Taco seasoning
• Chili powder
• Ground cumin
• Salt and pepper
• Fresh cilantro (optional, for garnish)

directions

this recipe

1. Add onion, black beans, kidney beans, corn, diced tomatoes, tomato sauce, green chilies, taco seasoning, chili powder, and cumin to the slow cooker. Stir to combine.
2. Nestle the raw chicken breasts into the mixture.
3. Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours.
4. Remove the chicken, shred it with two forks, then return it to the slow cooker.
5. Stir everything together and cook an additional 15–30 minutes if desired.
6. Serve hot with your favorite toppings.

Servings and timing

• Servings: 8–10
• Prep time: 5 minutes
• Cook time: 4–6 hours on HIGH or 8–10 hours on LOW
• Total time: 4½ to 10 hours (mostly hands-off)

Variations

• Creamy chili: Stir in cream cheese or sour cream before serving.
• Extra spice: Add jalapeños or a pinch of cayenne pepper.
• Vegetarian version: Skip the chicken and add extra beans or tofu.
• Add grains: Mix in cooked rice or quinoa for a thicker, heartier chili.
• Top it up: Garnish with avocado, tortilla strips, lime, or shredded cheese.

storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• Reheating: Warm in a saucepan over medium-low heat or microwave in 1-minute intervals.
• Freezing: Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are flavorful and stay moist—they work great in this recipe.

How do I make it less spicy?

Use mild diced tomatoes and skip any added chili powder or hot spices.

Can I use canned corn instead of frozen?

Absolutely. Just drain it well before adding.

Should I drain the beans?

Draining is recommended to control the salt and liquid levels, but you can keep a little liquid if desired.

Can I make this without taco seasoning?

Yes, substitute with a homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, and oregano.

How long can I keep it in the freezer?

Up to 3 months. Store in airtight containers or freezer bags.

What can I serve with this chili?

Serve with tortilla chips, cornbread, rice, or a green salad.

Is this gluten-free?

Yes, as long as your taco seasoning and canned goods are gluten-free.

Can I double this recipe?

Yes—just make sure your slow cooker is large enough (6–8 quarts recommended).

Can I cook it on the stovetop?

Yes, simmer everything in a large pot for about 45–60 minutes, until chicken is cooked through.

Conclusion

Crock Pot Chicken Taco Chili is the ultimate no-fuss comfort food—flavorful, hearty, and adaptable. Whether you’re prepping for a busy week or feeding a hungry crowd, this recipe is sure to become a favorite in your slow cooker lineup.

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