Crock Pot Chicken Taco Chili Recipe

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Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!
Crock Pot Chicken Taco Chili

Chicken Taco Chili is one of my favorite chili recipes! It’s so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch. If you prefer the pressure cooker, you may enjoy my Instant Pot Chicken Taco Chili version instead. A great freezer-friendly meal!

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!

The reason this recipe has been so popular on my website for all these years, it’s easy prep, just dump it all in the slow cooker and come home to the most delicious meal the whole family will love! It also freezes well and the kids love it! Plus it makes a lot, so eat some for dinner tonight and freeze the rest for another night!

How To Freeze Chicken Taco Chili

Allow chili to come to room temperature and store in an airtight container or individual containers for up to 4 days in the refrigerator or up to 3 months in the freezer.

How To Use Leftover Chicken Taco Chili

Turn your leftovers into next-overs with these easy Chicken Taco Chili Stuffed Peppers!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

How To Make Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!

More Easy Crock Pot Chicken Recipes:

Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples!
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4.92 from 162 votes
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Crock Pot Chicken Taco Chili

220 Cals 21 Protein 28 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs
Yield: 10 servings
COURSE: Dinner
CUISINE: Mexican
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!

Ingredients

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

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

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

Instructions

  • Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  • Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro and your favorite toppings!

Nutrition

Serving: 1scant cup, Calories: 220kcal, Carbohydrates: 28g, Protein: 21g, Fat: 3g, Cholesterol: 44mg, Sodium: 729mg, Fiber: 8.5g, Sugar: 6g
WW Points Plus: 5
Keywords: chili recipe, crock pot chicken recipes, crock pot chicken taco chili, crock pot chili, how to make slow cooker chicken taco chili, slow cooker chicken taco chili, slow cooker dump chicken taco chili

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1,554 comments

  1. Can I cook this on the stove top? I can’t locate the lid to my crockpot.

    • I can’t help you with stove top cooking, but I can share a conversion chart I found online that converts crockpot time to a Dutch oven. All times are for cooking at 325 degrees and it generally takes only a third of the time in the oven than it does in a crockpot. So for this recipe, it would take 2 hours in the oven rather than 6 hours at HIGH or 9 hours at LOW. If the timing isn’t convenient, make it on a weekend and serve it a couple of times through the week.
      This recipe is so versatile. It can be eaten with tortilla chips, in a taco shell, in a bowl over brown rice or cornbread [my husband’s favorite], piled in a baked sweet potato [my favorite]. Lots of options.

  2. Hi,
    If I make this in the instant pot what is the recommended time to cook?

  3. Can I double this recipe if I use a 7 qt all-clad slow cooker?  How much longer would the cooking time be?   Many thanks 

  4. Would this recipe freeze well before you cook it?
    Looking for recipes to prepare and freeze before cooking in the crockpot on busy nights.

  5. Another great recipe from Skinnytaste. I made this tonight even my very picky Son in Law loved it. It would be great for a crowd my daughter made rice to serve with it, not really needed.
    Thank you for all your recipes.

  6. what would be the conversion of time to cook in the instant pot 

  7. Ah I just bought all of the ingredients to make this and can’t find my crock pot anywhere! Can I make it on stove top?

  8. Why does the picture show rice but there is no mention of it in the receipe?

  9. We love this recipe.  I normally add a little liquid smoke and maybe a 1/2 cup of bbq sauce before serving for a little something extra.  

  10. Loved this recipe! I substituted white kidney beans for black beans because I didn’t have any in house. I omitted the corn because my boyfriend doesn’t like it in chili.  I cooked it for 8 hours on low. Once I shredded the chicken and mixed it all in it thickened up. I was getting worried it was going to be soupy. It was perfect. 

  11. Could I use soy curls in place of the chicken in this recipe?

    thanks

  12. Hi-love this recipe-just imported it in MFP (changed the chicken to 32 oz instead of 24 cause that’s what I am using) and the protein is lower, carbs and calories are highter (I assumed cals would be as I added more chicken). Thoughts of why the protein and carbs are off? TIA!!

  13. This recipe is straightforward and do-able. It’s worth making with dried beans. They must, of course, first be soaked.

  14. Made this today and I can’t believe this is the first time!  Really tasty, versatile, and super easy. I did 4 hours on low and I think next time I will bump it to 3 1/2, take out the chicken and let it cook to 4.  Shorter time frames in my crockpot are typical for me, especially with chicken, no matter the size. Happy to have leftovers too, as well as some to freeze.  Very economical. 

  15. Wow what a great recipe, so versatile, this will be a regular family favourite for sure. Love that it makes such a large amount, and sooo easy.
    Left out the can of green chilli peppers as couldn’t find any here in New Zealand, added fresh green capsicum instead , although probably didn’t need it.
    Thanks Gina for such a great recipe, I will be trying more of your recipes for sure.

  16. This morning I put all the ingredients in the crock pot before we went to church.
    When we came home at noon, it seemed very watery–too juicy, but by 6 p.m. after I chopped up the chicken breasts, it was perfect consistency and delicious! I will definitely make this recipe again.

  17. Just made this for dinner tonight, and it was delicious! I had seen some other reviews mentioning that 3 to 4 hours on low was sufficient to cook the chicken, which worked perfectly for me. After that timeframe, I removed the chicken and kept the slow cooker going with the beans and vegetables in it for a few more hours. I halved the recipe (approximating) and ended up with around six light servings which I can use in tacos, tostadas, or on rice. 

  18. The commenters that say this recipe is bland have something wrong with their taste buds! Absolutely loved this recipe and it made a ton! It does have a kick but all the kids gobbled it up. I will definitely make this again. 

  19. Has anyone tried making this without the beans and corn?

  20. This recipe looks so good I’m going to make it tonight! My only question Inhave is the 🔵point value. All of the ingredients are 0 pt foods, so you would think the meal is a 0pt recipe. But when you use the WW calculator inputting the nutrition information given on this recipe it comes out to 5 pts 🔵.  Can someone explain this?

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.