Crockpot Chicken Taco Chili

Crockpot Chicken Taco Chili


  • 1 onion, chopped
  • 1-16 oz. can black beans, drained
  • 1-16 oz. can red kidney beans, drained
  • 1-16 oz. can tomato sauce
  • 10 oz. package frozen corn kernels
  • 2-14.5 oz. cans of diced tomatoes w/green chilies
  • 1 packet taco seasoning
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 3-4 boneless, skinless chicken breasts


  1. Place all the ingredients into the insert of the slow cooker except the chicken breasts.
  2. Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they’re covered.
  3. Cook on low for 10 hours or cook on high for 6 hours.
  4. minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.
  5. After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.
  6. Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.
  7. Store leftovers in an airtight container in the refrigerator for up to 1 week.

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