Slow Cooker Taco Chicken Chili

5 from 2 votes

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 Mexican

Diet Gluten Free, Low Fat

Prep Time 20

Cook Time 4

Inactive 4

Total Time 4 20

Servings servings

Calories 234kcal

Author Kim Peterson

Equipment

Slow Cooker

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 pounds)
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.

Nutrition