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    Home » Recipes » Main Dishes » Slow Cooker Taco Chicken Chili

    Slow Cooker Taco Chicken Chili

    Last Updated: Apr 28, 2020

    Jump to Recipe Print Recipe
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage
    Slow cooker taco chicken chili in a blue and white bowl with toppings pinterest image collage

    This post may contain affiliate links. Please see our affiliate notice for details. 

    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.

    Slow cooker taco chicken chili in a blue and white bowl with toppings

    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!

    Slow cooker taco chicken chili ingredients laid out on a counter

    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.
    • Slow cooker taco chicken chili ingredients in the slow cooker
    • shredded chicken in the slow cooker

    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.

    Slow cooker taco chicken chili served in a bowl with sour cream

    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.
    Taco chili served with toppings and forks

    More Chili Recipes

    • Slow Cooker Chili
    • Chicken Chili Tacos
    • Slow Cooker Turkey and Sweet Potato Chili
    • Southwest Chicken Chili and Cilantro Lime Rice
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    Pin Recipe

    Slow Cooker Spicy Taco Chicken

    Prep Time5 mins
    Cook Time6 hrs
    Total Time6 hrs 5 mins
    Servings: 6 -10 servings
    Calories: 329kcal
    Print Recipe
    Course: Dinner
    Cuisine: Mexican
    Author: Vanessa
    5 from 3 votes
    Slow cooker taco chicken chili in a blue and white bowl with toppings
    Filled with chicken, beans, veggies and great spices, this Slow Cooker Taco Chicken Chili is hearty, spicy and full of flavor.

    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

    Calories: 329kcal | Carbohydrates: 32g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 850mg | Potassium: 1131mg | Fiber: 8g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 3mg

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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.

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

    Find me on Instagram, Facebook, Twitter and Pinterest

    Reader Interactions

    Comments

    1. Debbie

      November 24, 2016 at 9:55 am

      Do you use the juice from the canned corn?

      Reply
      • Vanessa

        November 24, 2016 at 10:00 am

        Hi Debbie,
        No, I only use the juice from the canned beans. Not the corn.

        Reply
    2. Karly

      November 22, 2016 at 8:56 pm

      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!

      Reply
      • Vanessa

        November 22, 2016 at 9:47 pm

        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. 🙂

        Reply

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    hi im vanessa

    I grew up learning to cook traditional Dominican food, and I believe in the power of a good meal to bring a family together.

    As a busy mom, my goal is to show you that time or culinary skills don’t have to stand in the way of cooking delicious meals at home for your family.

    I’ll help you bring these craveable and comforting flavors into your busy life!

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