Filled with chicken, beans, veggies, and great spices, this Slow Cooker Taco Chicken Chili is hearty, spicy and full of flavor. It's so easy to make with minimal prep, this one-pot dump and go crockpot chili is sure to become a family favorite. Gluten-free and perfect for meal prep and freezer meals.
The slow cooker has become my best friend. No, really.
I wasn't using my slow cooker enough. You see, there is this misconception in Dominican culture that food needs to be cooked the way our grandparents taught us in order to be cooked correctly. That meant using only the cast iron skillet, maybe a frying pan and adding lots of oil and butter because that's what gives food flavor.
Although I've owned my slow cooker for a while now, I have to confess that I had only used it a couple of times.
That is no longer the case. It's so easy to make hearty and filling meals with minimal prep! Be sure to check out my Slow Cooker Carnitas and Slow Cooker Lentil Stew if you love your Crockpot as much as I love mine!
Ingredients You Will Need
You just need a handful of simple ingredients to make this delicious chicken taco chili!
- Chicken breast: Use boneless, skinless chicken breast, preferably free run / organic if you can.
- Taco seasoning: You can use store-bought or make your own with my favorite taco seasoning recipe.
- Garlic cloves and salt: Add more salt if needed for your taste.
- Red crushed pepper flakes: You can add a little more if you like things spicier, although I don't think you will need it as the taco seasoning packs some heat.
- Lime juice: Use fresh lime juice. The acidity cuts through the other flavors and really brightens the dish.
- Vegetables: Bell peppers, red onion and sweet corn
- Tomato sauce: Use your favorite brand of jarred tomato sauce for this recipe
- Black beans: No chili is complete without black beans! No need to drain them, you can just add the whole can in.
How To Make Slow Cooker Taco Chicken Chili
- Trim any fat and place the chicken breasts whole in the slow cooker.
- Add the taco seasoning, red pepper flakes, garlic, salt, lime juice, bell peppers and onion.
- Then, add in tomato sauce, corn and beans.
- Cover and cook on low for 5-6 hours or high for 3-5 hours or until chicken is completely cooked through.
- Remove the chicken from the slow cooker and shred using two forks.
- Add the chicken back in and stir to combine.
- Serve warm with your favorite taco toppings and a side of tortillas.
Why make chicken chili in a slow cooker?
I have been really busy lately with work and my good old Crock-Pot has saved my butt. It saves so much time you guys!
This is a dump it all in the slow cooker and come back when it's done type of recipe. You can set it off to go in the morning and you will have the most flavorful taco chili waiting for you when you are ready for dinner. It is also super yummy because it is slow-cooked so those flavors really develop.
What do you serve it with?
You can pair this Taco Chicken Chili with anything: rice, tortillas, potatoes, bread. You name it. The recipe makes enough for a family of four to eat twice. So, be sure to put those leftovers away and have it with a different side dish the next day.
I love to top it with some sour cream, green onions and shredded cheese, but you can also top it with guacamole, jalapeños, shredded lettuce and chopped fresh tomatoes or pico de gallo.
Can you make it ahead of time?
Slow cooker chicken chili is so perfect for meal prep and freezer meals. Once you have made it, let the taco chili cool completely and transfer it to an airtight container. It will keep in the fridge for up to 4 days and will freeze for 3 months.
Thaw the frozen chili in the fridge overnight and reheat it on the stovetop to serve.
Recipe Notes and Tips
- I use chicken breasts in this recipe as they are easier to shred, but you can use chicken thighs if that's what you have.
- Be sure to make up a batch of my taco seasoning for this recipe. It is so much more flavorful than the store-bought brands.
- You can also make this taco chili on the stovetop if you don't have a slow cooker. You will need to simmer it for around an hour before shredding the chicken.
More Chili Recipes
- Slow Cooker Chili
- Chicken Chili Tacos
- Slow Cooker Turkey and Sweet Potato Chili
- Southwest Chicken Chili and Cilantro Lime Rice
INGREDIENTS
- 2 pounds boneless skinless, chicken breast
- 2 teaspoons taco seasoning
- 1 teaspoon red crushed pepper flakes
- 2 garlic cloves , minced
- ½ teaspoon salt , more if needed
- 1 tablespoon lime juice
- ½ cup green bell pepper , chopped
- ½ cup red bell pepper , chopped
- ½ cup red onion , chopped
- 1 ( 8 oz) can tomato sauce
- 1 ( 15 oz) can sweet corn
- 1 (15 oz) can black beans, with its juice
INSTRUCTIONS
- Trim any fat an dplace the chicken breasts whole in the slow cooker.
- Add the taco seasoning, red pepper flakes, garlic, salt, lime juice, bell peppers and onion.
- Then, add in tomato sauce, corn and beans.
- Cover and cook on low for 5-6 hours or high for 3-5 hours or until chicken is completely cooked through.
- Remove the chicken from the slow cooker and shred using two forks.
- Add the chicken back in and stir to combine.
- Serve warm with your favorite taco toppings and a side of tortillas.
NOTES
- I use chicken breasts in this recipe as they are easier to shred, but you can use chicken thighs if that's what you have.
- Be sure to make up a batch of my taco seasoning for this recipe. It is so much more flavorful that the store bought brands.
- You can also make this taco chili on the stovetop if you don't have a slow cooker. You will need to simmer it for around an hour before shredding the chicken.
Nutrition
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*Update Notes: This slow cooker taco chicken chili recipe was originally published in November 2016. It was updated in April 2020 with extra notes and tips.
*Please note that this post may contain affiliate links and I will earn a commission if you purchase through those links. I have either used or would like to use the products in this post and recommend them because they are helpful and products that I like.
Debbie
Do you use the juice from the canned corn?
Vanessa
Hi Debbie,
No, I only use the juice from the canned beans. Not the corn.
Karly
Uh, Wow. Now this is a loaded chili! Loooooving this alternative to a classic chili or tortilla soup. Gonna have to try this one out soon!
Vanessa
Hi Karly! Thank you. It is a really good chili. I can eat it 3 days straight and now get tired of it. I'm sure you'll love it! Thanks for reading. 🙂