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Crockpot Chicken Taco Chili

This Crockpot Chicken Taco Chili is the perfect soup on a cold day. The Crockpot does all the work and it's made with ingredients you already have on hand.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Entree
Cuisine Mexican
Servings 6 -8


  • 3-4 chicken breasts
  • small onion cut in slivers
  • 14.5 oz can each of kidney beans and black beans
  • 14.5 can diced tomatoes with chiles
  • 4 oz can diced green chiles
  • 12 oz bag frozen corn
  • 8 oz can tomato sauce
  • 1 tsp each of the following spices: cumin chili powder, garlic powder, onion powder, oregano, paprika, kosher salt, freshly ground black pepper
  • Optional toppings: shredded cheddar cheese sour cream, cilantro, jalapenos


  • Layer the chicken breasts on the bottom of the slow cooker.
  • Pour all of the ingredients on top of the chicken.
  • Mix everything together, being careful not to lift the chicken off the bottom.
  • Cover and cook on LOW for 8-10 hours.
  • When time is up, pull the chicken out and shred with forks then return to the slow cooker.
  • Serve warm topped with cheese, sour cream, and cilantro.