Crock Pot Chicken Taco Chili

Crock Pot Chicken Chili

There’s nothing better than lazing around on a Sunday and being finished preparing dinner by noon. This chicken chili was so delicious, full of flavor, and super simple to boot! Just combine a bunch of basic ingredients, including kidney and black beans, chopped peppers, corn, tomatoes and spices, then top it all with whole chicken breasts, set it and forget it. On days when I don’t want to make a big fuss (otherwise known as every Sunday), that’s my kind of meal!

You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home.

Crock Pot Chicken Chili Recipe

If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer the whole pot at 350 degrees, stirring occasionally, for 3 hours. Using either, you’ll end up with a delicious result and find that leftovers are even better the next day.

I also love to serve this chili with my one-bowl Honey Jalapeño Cornbread, which is so moist and fluffy you might devour more than the chili itself! But, that’s okay… I’ve been known to have a piece or two for breakfast myself. Yum!

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Print Recipe

Crock Pot Chicken Taco Chili

Yield: Serves 6


① 1 16 oz. can black beans, drained
② 1 16 oz. can kidney beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package (1 1/4 cups) frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes, drained
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro

Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.


Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

Serve with Honey Jalapeño Cornbread, if desired.


* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.

Chicken chili adapted from Skinny Taste