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Crock Pot Chicken Taco Chili

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!

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


  • 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


  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.