There is nothing quite as comforting as a bowl of hot soup on a cold day, and Crockpot chicken taco chili takes that comfort to the next level. I guess it could get even better with a warm blanket, fluffy socks, and a Netflix binge session, but I have three small children who claim all my time and space, so the soup will have to do.
That is precisely why I made this scrumptious Crockpot chicken taco chili. It warmed me from the inside out and made my tastebuds dance with all the Mexican flavors. I especially love this recipe because the slow cooker does all the work, and it calls for ingredients I usually have stocked in the pantry. Check it out:
Getting Started with Crockpot Chicken Taco Chili
Before you get cooking, take a moment to gather all your ingredients and set up your slow cooker. Making Crockpot chicken taco chili is a breeze when everything is laid out and ready to go.
Step 1: Prep the Ingredients
Making this Crockpot chicken taco chili is easy peasy. Start with 4 large chicken breasts on the bottom of your Crockpot. Make sure as much of the chicken is touching the bottom and sides as possible. On top of the chicken, layer the following ingredients:
- One small onion: Cut in lengthwise strips for added texture and flavor.
- 4 oz can of green chiles: Adds a touch of mild heat and tanginess.
- 14 oz can each of black beans and kidney beans: Brings heartiness and protein to the chili.
- 14 oz can of diced tomatoes with chiles: Infuses a zesty, tomato-based base with a hint of spice.
- 12 oz bag of frozen corn: Adds sweetness and crunch to the mix.
- 8 oz can of tomato sauce: Helps create a rich, flavorful broth for the chili.
Eight hours of cooking you forgot to start?
Heidi's enchilada casserole has the same taco-night flavor, tonight.
Step 2: Add the Spices
Now, you’ll need to add 1 teaspoon each of the following spices to kick this Crockpot chicken taco chili into high gear:
- Cumin: Delivers a warm, earthy depth to the dish.
- Chili powder: Provides a smoky and slightly spicy kick.
- Garlic powder: Adds a rich, savory base flavor.
- Onion powder: Enhances the dish with a subtle sweetness.
- Oregano: Brings a hint of herbal freshness.
- Paprika: Adds vibrant color and mild smokiness.
- Kosher salt: Balances and enhances all the flavors.
- Freshly ground black pepper: Adds a touch of heat and complexity.
Mix everything together, being careful not to lift the chicken off the bottom of the slow cooker. Cover and cook on LOW for 8 to 10 hours.
Step 3: Shred the Chicken
When the timer goes off, lift out the chicken and shred it with two forks. It should fall apart easily. Then, place it back in the Crockpot and mix it all together.
Step 4: Top with Toppings
Assembling the Crockpot chicken taco chili is easy: simply dish it up while it is still warm and top it with your favorite Mexican toppings! My family loves shredded sharp cheddar cheese and sour cream.
Sometimes, my husband and I like things a little spicier, so we will add diced jalapeños on top. It also looks pretty with a sprig of cilantro for a pop of color.
This hearty Crockpot chicken taco chili is a great crowd-pleaser and perfect for the family that eats at different times. It also freezes well and transports easily if you know someone who could benefit from a warm, comforting meal. For more family-friendly dinners, you might like to check out my recipe index, where you’ll find Crockpot meals, 30-minute meals, and even delicious baked goods. For even more ideas, please follow my Pinterest boards below. Happy cooking, y’all!
Crockpot Chicken Taco Chili
Ingredients
Method
- Lay the chicken breasts in the bottom of the Crockpot, touching the bottom and sides as much as possible.
- Layer the onion, green chiles, beans, tomatoes, corn and tomato sauce on top.
- Sprinkle in all the spices and stir the top layers together without lifting the chicken off the bottom.
- Cover and cook on LOW 8-10 hours.
- Lift out the chicken, shred it with two forks, return it to the pot and stir. Serve warm with your favorite toppings.
