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Close-up of Crockpot chicken taco chili in a white bowl with cheddar, sour cream, and cilantro, surrounded by tomatoes and shredded cheese.

Crockpot Chicken Taco Chili

Dump-and-go slow cooker chili with chicken breasts, two kinds of beans, corn, green chiles and taco spices. Shred, stir and top with cheese and sour cream.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chili
  • 4 large boneless skinless chicken breasts
  • 1 small onion cut in lengthwise strips
  • 4 oz diced green chiles 1 can
  • 14 oz black beans 1 can, rinsed and drained
  • 14 oz kidney beans 1 can, rinsed and drained
  • 14 oz diced tomatoes with green chiles 1 can
  • 12 oz frozen corn 1 bag
  • 8 oz tomato sauce 1 can
Spices (1 tsp each)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Toppings
  • shredded sharp cheddar, sour cream, jalapenos, cilantro optional

Method
 

  1. Lay the chicken breasts in the bottom of the Crockpot, touching the bottom and sides as much as possible.
  2. Layer the onion, green chiles, beans, tomatoes, corn and tomato sauce on top.
  3. Sprinkle in all the spices and stir the top layers together without lifting the chicken off the bottom.
  4. Cover and cook on LOW 8-10 hours.
  5. Lift out the chicken, shred it with two forks, return it to the pot and stir. Serve warm with your favorite toppings.

Notes

Freezes well and reheats beautifully for a family that eats at different times.