Slow Cooker Taco Chicken Chili

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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! This is sure to become one of your go-to’s for game days and easy weeknight dinners.

It’s been cold and dreary here in Jersey the past couple days so the comfort food cravings are coming on strong. This is another of those recipes I’ve been wanting to reshoot, and the timing worked out perfectly for a set-it-and-forget-it slow cooker favorite.

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How to Make Slow Cooker Taco Chicken Chili

This is truly one of those chuck it all in, turn it on, and go about your day recipes. Chopped red onion, bell pepper, garlic, and a poblano or anaheim pepper lay the groundwork for the beans, tomatoes and spices.

Anaheims and poblanos both have a thin flesh and bring mild peppery heat to the overall dish. This keeps things family friendly without sacrificing flavor. Have sliced jalapeños on the side for those who are looking for more kick.

Taco Chicken Chili Vegetables with Beans Added

In addition to the taco seasoning, I used a trio of chili powder, roasted cumin and paprika for more robust smoky flavor. You can always add a pinch or two of cayenne to crank up the heat. Dial the spice level to what your gang likes best!

Taco Chicken Chili Vegetables, Beans, Sauces and Spices Added

Nestle the chicken breasts on top of the chili, cover, and let cook away until super tender. My rig gets pretty hot so I stick to the lower end of the cooking range.

Taco Chicken Layered on Chili Ingredients

Once the chicken is fall-apart tender, grab a couple forks and start shredding.

Chicken Shredded for Taco Chili

Let all that shredded chicken get happy back in the slow cooker again for a few minutes then you’re ready to get topping!

Taco Chicken Chili done in Crockpot

Serving suggestions

  • sliced jalapeños
  • sliced green onions
  • diced red onion
  • lime wedges
  • cilantro
  • queso fresco or cheese of choice
  • cubed avocado

This Slow Cooker Taco Chicken Chili is a must-have recipe suitable for all seasons. So simple and incredibly delish! Enjoy!!

Slow Cooker Taco Chicken Chili | Give it Some Thyme – an easy crockpot recipe of tender shredded chicken bathing in the Mexican-spiced sauce is so hearty and delicious. Set it and forget it! #chilirecipes #slowcookerrecipes #crockpotrecipes #chickenchilirecipes #tacochickenchili #healthychilirecipes #chickenchili #healthyfalldinners #gamedayrecipes #crockpotchicken #glutenfreerecipes #giveitsomethyme

‘Tis the season for Slow Cooker and Instant Pot recipes. Check these out!

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Slow Cooker Taco Chicken Chili | Give it Some Thyme – an easy crockpot recipe of tender shredded chicken bathing in the Mexican-spiced sauce is so hearty and delicious. Set it and forget it! #chilirecipes #slowcookerrecipes #crockpotrecipes #chickenchilirecipes #tacochickenchili #healthychilirecipes #chickenchili #healthyfalldinners #gamedayrecipes #crockpotchicken #glutenfreerecipes #giveitsomethyme

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Slow Cooker Taco Chicken Chili

This hearty Slow Cooker Taco Chicken Chili is a delicious and easy crockpot recipe of tender shredded chicken bathing in a Mexican-spiced sauce. Just set it and forget it!
Course Dinner, Main Course
Cuisine Gluten Free, Mexican, Slow Cooker
Keyword chicken chili, Mexican dinner, slow cooker recipe
Prep Time 20 minutes
Cook Time 4 hours
Inactive 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Author Kim Peterson

Ingredients

  • 1 yellow onion, chopped (about 2 cups)
  • 1 red, orange or yellow bell pepper, chopped
  • 1 poblano or 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
  • 1 28- ounce cans diced tomatoes, undrained
  • 1 8- ounce can tomato sauce
  • 1 packet taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 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

Instructions

  • 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.
  • 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!

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. Republished post with updated photos.