Crockpot Chicken Taco Chili: Easy, Healthy & Delicious Dinner

Crockpot Chicken Taco Chili is the answer to your busy weeknight woes. This simple, set-it-and-forget-it recipe delivers hearty, comforting chili loaded with bold taco flavors and tender shredded chicken—all with just 5 minutes of prep work. Trust me, your slow cooker does all the heavy lifting so you don’t have to.

Why spend hours tending to a pot of chili on the stove when you can toss everything into your crockpot and let it simmer all day? This easy chicken taco chili recipe is packed with protein, fiber, and just the right amount of spice. Whether it’s for meal prep, an easy family dinner, or game-night eats, you’re going to rely on this recipe again and again.

Why This Crockpot Chicken Taco Chili Is a Game-Changer

• Hands-off cooking: Just throw everything in the crockpot, and you’re free for the next 6-8 hours.
• Minimal prep time: 5 minutes is all you need—no chopping tons of ingredients or babysitting a pot.
• Versatile comfort food: It’s perfect for meal prep, freezer meals, or a last-minute dinner solution.
• Healthy and filling: Packed with lean protein, beans, and veggies, it’s a balanced dinner option.
• Customizable: Adjust the spice level and toppings to suit everyone at the table.

Equipment You’ll Need for This Crockpot Chicken Taco Chili

To make this best taco chili in a crock pot, you’ll need just a few basic tools. Here’s what I use:

• Slow cooker: A 6-quart crockpot works best to fit all the ingredients with room for stirring. Set it to LOW or HIGH, depending on your schedule.
• Sharp knife: For chopping the onion (or skip entirely by using pre-chopped onions).
• Mixing spoon: A sturdy spoon makes combining everything a breeze before setting the slow cooker.

If you’re in the market for a slow cooker, look for one with programmable settings—you’ll thank yourself later!

Simple Ingredients for Crockpot Chicken Taco Chili

Let’s break down the star ingredients in this homemade taco chili with chicken:

• Chicken breasts: They cook up tender and shred perfectly after hours in the slow cooker. You can substitute with chicken thighs if you prefer dark meat.
• Beans: Black beans and kidney beans add protein and texture. Make sure to drain them to avoid excess liquid.
• Taco seasoning: Use a store-bought packet or try the easy homemade seasoning mix below for full control over flavor and spice.
• Diced tomatoes with chilies: These give the chili that signature taco flavor with a hint of heat. Perfect for Tex-Mex vibes.

Pro tip: Frozen corn kernels are a huge time-saver, and you can toss them in straight from the bag—no thawing needed!

Crockpot Chicken Taco Chili Recipe Details

• Servings: 10 servings
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours
• Difficulty: Easy

Crockpot Chicken Taco Chili Ingredients

• 1 small onion, chopped
• 15.5 oz can black beans, drained
• 15.5 oz can kidney beans, drained
• 8 oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 cans diced tomatoes w/ chilies, 10 oz each
• 4 oz can chopped green chili peppers
• 1 packet reduced sodium taco seasoning OR homemade mix (see below)
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (about 3) boneless, skinless chicken breasts
• 1/4 cup chopped fresh cilantro

Homemade Taco Seasoning:

• 1 1/2 tbsp cumin
• 1 1/2 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to Make Crockpot Chicken Taco Chili

1. Prep: Combine the beans, onion, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder, and taco seasoning in your slow cooker. Stir to mix.
2. Cook: Nestle the chicken breasts into the mixture, making sure they’re fully covered. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
3. Shred the chicken: About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return them to the crockpot. Stir well to combine.
4. Serve: Top with fresh cilantro and your favorite chili toppings, like shredded cheese, sour cream, avocado, or crushed tortilla chips.

Jake’s Tips for the Best Crockpot Chicken Taco Chili

• Make it spicier: Add a pinch of cayenne or extra diced chili peppers for more heat.
• Batch cook: This recipe freezes beautifully. Portion leftovers into freezer-safe containers for quick meals later.
• Custom toppings: Think lime wedges, chopped onions, or even a dollop of guacamole to upgrade every bowl.
• Time-saving tip: Use pre-chopped fresh onion or even frozen onions to shave off prep time.
• Double-duty leftovers: Use this chili as a taco or burrito filling for a whole new meal.

Easy Crockpot Chicken Taco Chili Variations

• Vegetarian: Skip the chicken and add extra beans or a plant-based meat substitute.
• Pulled pork version: Swap chicken for a pork shoulder for tender, flavorful pulled pork taco chili.
• Spicy kick: Add sliced jalapeños or your favorite hot sauce to the mix.
• Cheesy chili: Stir in a cup of shredded cheddar during the last 30 minutes of cooking.

Common Questions About Crockpot Chicken Taco Chili

Can I use frozen chicken?

Yes! Just make sure the chicken reaches an internal temperature of 165°F before shredding.

How long can I store leftovers?

This chili keeps well in the fridge for up to 4 days or in the freezer for up to 3 months.

What toppings work best?

Shredded cheese, sour cream, avocado, tortilla strips, and chopped green onions are my go-to toppings.

Can I use different beans?

Absolutely. Pinto beans or chickpeas make great substitutes if you don’t have black or kidney beans on hand.

What’s your favorite crockpot shortcut?

Now that you have this Crockpot Chicken Taco Chili in your back pocket, your weeknight dinners just got a whole lot easier. Trust me—once you try this recipe, it’s going to become a family favorite. What kitchen hack do you swear by to save time? Let me know in the comments below!