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Bowl of Crockpot Chicken Taco Chili topped with sour cream and cilantro on a wooden table

Crockpot Chicken Taco Chili

This Crockpot Chicken Taco Chili is the ultimate time-saving dinner, providing a hearty, delicious meal loaded with bold flavors and tender chicken—all with just 5 minutes of prep.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. Top with fresh cilantro and your favorite chili toppings, like shredded cheese, sour cream, avocado, or crushed tortilla chips.

Notes

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