Crock Pot Chicken Taco Chili

Published on Oct 14, 2011
Updated on Oct 29, 2018

Crock Pot Chicken Taco Chili // This chicken version of Taco Soup is SO good! And I love that you can just throw all the ingredients in the crock pot and forget it! | Tried and TastyEssentially, this is the chicken version of taco soup. Brilliant! For a while there Steve and I were having taco soup ALL the time and I got burnt out. If only I had known back then about this recipe I could have switched things up. As with all crock pot meals, I love just throwing everything in the crock pot and forgetting about it. I put this together before work and when I got home for lunch the place smelled wonderful and it was ready to be devoured. We added shredded cheese and sour cream. The only thing we were missing were the chips! On the source site she used a bed of rice on the bottom for hers and I think I will try that next time.

Crock Pot Chicken Taco Chili

Course: Main Course
Cuisine: American, Mexican
Keyword: Crock pot Chicken Taco Chili
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 145 kcal
Author: Yvonne

Put this Chicken Taco Chili in the Crock Pot before you leave for the day and come home to this perfectly delicious dinner!  Serve it with your favorite toppings!

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Ingredients

  • 1 onion chopped
  • 1 16 oz can black beans
  • 1 16 oz can kidney beans
  • 1 8 oz can tomato sauce
  • 1 10 oz package frozen corn kernels
  • 2 14.5 oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz. boneless skinless chicken breasts
  • chili peppers chopped (optional)
  • chopped fresh cilantro

Instructions

  1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover.
  2. Cook on low for 10 hours or on high for 6 hours.
  3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
  4. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Recipe Notes

[My 2 Cents]
I didn't have an onion (crazy I know!) so I just used minced onion. Enough that I felt good about it. I didn't have frozen corn so I just used two regular sized cans. My diced tomatoes didn't have chilies and that was fine. I only used a half tbsp of chili powder, I'm not a spicy person. I didn't have tomato sauce so I substituted with enchilada sauce and it worked just perfectly!

Adapted from Source: Skinny Taste

Nutrition Facts
Crock Pot Chicken Taco Chili
Amount Per Serving
Calories 145 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 170mg7%
Potassium 490mg14%
Carbohydrates 3g1%
Protein 24g48%
Vitamin A 460IU9%
Vitamin C 2.7mg3%
Calcium 24mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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8 comments about “Crock Pot Chicken Taco Chili

  1. Heather

    The best part of this whole recipe is your “My 2 Cents” at the bottom. Cracked me up! That’s exactly how I cook, too. I love how you make no apologies even though you substituted/changed up FIVE of the ingredients. Great job. Your recipe is on my list for this week’s meals. Thanks!

    1. Yvonne

      Ha! That’s funny! Looking back now, it may have been easier to list the things I DIDN’T change (hee hee)! Let me know what you think when you make it this week (and what changes you make to it ;) )

  2. gwen rogers

    I made this dish tonight. As of now it is still simmering in the pot; however, I had to sneak a bite and it is tasty. I also sliced beef smoked sausages, chopped celery, and frozen fresh corn off the cob. Looking forward to tomorrow’s dinner. An even harder decision is wheter to top the meal off with tostitos chips, crackers, grilled cheese sandwich, or corn bread. Gucamolle, sour cream, and cheese..uhhh, hmm…

    1. Nychelle

      Made it! Thanks for sharing this recipe!!! We have something new to make in this house! My hubby AND the girls all loved it. :) (the white beans worked well will with this recipe :) )

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