Slow Cooker Taco Chicken Chili


This hearty Slow Cooker Taco Chicken Chili is deliciously spiced and a cinch to pull together. All goes in the slow cooker, and forget about it! A go-to for game days and easy weeknight dinners.

Chopped red onion, bell pepper, garlic, and an anaheim pepper lay the groundwork for the beans, tomatoes and spices. Anaheim peppers are often overlooked due to the popularity of jalapeños and poblanos. Anaheims are pale green with a thin flesh and bring a mild peppery heat to the table without melting your face off. Our goal is to keep things family friendly without sacrificing flavor.

Taco Chicken Chili VegetablesTaco Chicken Chili Vegetables with Beans AddedTaco Chicken Chili Vegetables, Beans, Sauces and Spices Added

The chicken breasts nestle on top of the chili and get happy in the slow cooker until they’re super tender and ready to shred. All you need are a couple of forks to help the chicken fall apart.

Taco Chicken Layered on Chili IngredientsTaco Chicken Shredded for Chili

When ready, serve with crumbled queso fresco, cubed avocado, lime wedges, and extra cilantro. This is a must-have recipe suitable for all seasons. So simple and incredibly delish! Enjoy!!

Slow Cooker Taco Chicken Chili

If you’re craving more one-pot wonders, check out our Root Beer Pulled Pork Tenderloin, Sweet Corn & Chicken Chowder, and Black Bean Sweet Potato Stew. Cheers!!

Slow Cooker Taco Chicken Chili
Prep Time
20 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins

Moist shredded chicken and beans bathe in this perfectly spiced chili that’s a cinch to make. Add an anaheim pepper for a slight kick and extra flavor.

Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Author: Kim Peterson
  • 1 yellow onion, chopped (about 2 cups)
  • 1 red, orange or yellow bell pepper, chopped
  • 1 anaheim pepper, chopped
  • 1 ½ tablespoons garlic, minced
  • 1 15.5- ounce can black beans, drained and rinsed
  • 1 15.5- ounce can kidney beans, drained and rinsed
  • 2 14.5- ounce cans diced tomatoes, undrained
  • 1 8- ounce can tomato sauce
  • 1 packet taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 3 large boneless, skinless chicken breasts (about 1 ¾ lbs)
  • 1 ½ cups frozen corn, thawed
  • ¼ cup fresh cilantro, chopped
  • Toppings: crumbled queso fresco, avocado, cilantro, lime wedges
  1. Place onion, bell pepper, Anaheim pepper, and garlic in a 5-6 quart slow cooker. Stir in beans, diced tomatoes, tomato sauce, taco seasoning, cumin and chili powder. Nestle chicken breasts on top. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
  2. 15 minutes before serving, remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in corn. Just before serving, stir in cilantro. Serve with your favorite toppings or those suggested. This chili is also great the next day. Enjoy!
Recipe Notes

*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.

*Adapted from Crock-Pot Cookbook

Slow Cooker Taco Chicken Chili - Give it Some Thyme

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