Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili

Loved by:  Anyone that tries it!  (Recipe taken from

tacochili w300 h300


1 small onion, chopped

1 (15.5oz) can black beans, drained

1 (15.5oz) can kidney beans, drained

1 (8oz) can tomato sauce (Save a bit for the top of the chicken)

10oz package frozen corn kernels

2 (10oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers

1 packed reduced sodium taco seasoning or homemade (recipe below)

1 Tbsp Cumin

1 Tbsp Chili Powder

24oz (3 large) boneless skinless chicken breasts

Homemade taco seasoning recipe:

1 1/2 Tbsp Cumin

1 1/2 Tbsp Chili Powder

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Dried Oregano

1/2 tsp Paprika

1 tsp Kosher Salt

1/2 tsp Black Pepper


Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, & taco seasoning in a bowl and mix well.

Once mixed put in the bottom of your slow cooker & then cover with the chicken breasts.  Use the tomato sauce you saved to cover the chicken & cover and cook on Low for 8-10 hours or High for 4-6 hours.

At least half an hour before serving, remove chicken & shred.  Return the chicken to the slow cooker & mix well.

Top with your favorite toppings!

For some healthier toppings you can do a small scoop of plain greek yogurt instead of sour cream and avocado instead of cheese.  Also good with a small handful of crushed tortila chips on top!