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!

PrintPrint Recipe

Crock Pot Chicken Taco Chili

Yield: Serves 6

Ingredients:

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.

Directions:

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.

Enjoy!

* 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

      

144 Responses to “Crock Pot Chicken Taco Chili”

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    Sandra — February 20, 2012 @ 12:45 pm

    I love cook once eat it twice meals. And man that cornbread! Sometimes chicken chili can be very boring. Not with your recipe! It has lots of flavor and sass!

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    thecompletecookbook — February 20, 2012 @ 12:52 pm

    This sounds scrumptious!
    :-) Mandy

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    Judy@SavoringToday — February 20, 2012 @ 1:24 pm

    As the snow falls outside my window, your chili sounds perfect for today. :)

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    Cassie/Bake Your Day — February 20, 2012 @ 1:49 pm

    I adore lazy Sundays, especially when dinner is complete by noon! This sounds like my kind of Sunday dinner too. And that cornbread…LOVE it!

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    Jenn — February 20, 2012 @ 2:25 pm

    Yes, I would love a big bowl of this… I don’t care that it’s only 7:30am!!!! YUM!!!

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    Paula {Salad in a Jar} — February 20, 2012 @ 3:00 pm

    Chili sounds fab! So does the cornbread—but honey is not listed in the ingredients. Do you just serve it with honey or has it been inadvertently left out?

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    Georgia | The Comfort of Cooking — February 20, 2012 @ 3:02 pm

    Oops, thanks for noticing Paula! It’s been added to the ingredients, but you can serve the cornbread with extra honey as well.

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    Audra — February 20, 2012 @ 3:15 pm

    Georgia this looks amazingly good. In fact I have been wanting to use my crockpot for something this week- maybe this delicious chili!

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    Laura — February 20, 2012 @ 3:37 pm

    I think I can safely say this is the most gorgeous dish to come out of a Crockpot that I’ve seen. Always looking for something new to do with chicken boobs. Thanks!

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    At Anna's kitchen table — February 20, 2012 @ 3:44 pm

    How lovely! I’m tempted to try this…

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    Blog is the New Black — February 20, 2012 @ 4:26 pm

    Looks to die for! :)

  12. #
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    Kelly | Eat Yourself Skinny — February 20, 2012 @ 4:28 pm

    Mmm there is nothing better than slow-cooked chili during the winter! This is even better because it’s taco flavored, delicious! Gorgeous photos as well! :)

  13. #
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    Ashley @ Kitchen Meets Girl — February 20, 2012 @ 4:39 pm

    We LOVE crock pot chili and I live for Mexican food, so this looks like the best of both worlds! And that cornbread?! Wow! I’m pinning this to make next week!

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    Lynda - TasteFood — February 20, 2012 @ 4:44 pm

    Today is a perfect chili day. Perfect.

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    My Inner Chick — February 20, 2012 @ 4:52 pm

    –This looks Soooooo darn Gooood. WOW.

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    Erin @ Dinners, Dishes and Desserts — February 20, 2012 @ 5:23 pm

    Love Mexican flavors in just about anything. This chili looks delicious and comforting! Perfect for Sundays and cold winter days. And you can’t have chili without cornbread!!

  17. #
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    Kristen — February 20, 2012 @ 6:11 pm

    MMMM! I love your serving suggestions. I haven’t put chili over corn chips in ages. What a great chili recipe!

  18. #
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    Elizabeth @ chronic venture — February 20, 2012 @ 6:18 pm

    mmm these both sound so delicious!!

  19. #
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    Monet — February 20, 2012 @ 6:37 pm

    Hi sweet friend. Wow this looks delicious. I wish we could have made it together…but I know we will connect soon. Thank you for sharing. I’m sorry I have been absent. I’ve been driving to and from Houston which has cut back on my blogging time. I hope you are having a great start to your week!

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    Marina — February 20, 2012 @ 6:45 pm

    Such a lovely meal and beautiful presentation!

  21. #
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    Pam — February 20, 2012 @ 6:49 pm

    Mmm. Both recipes sound delicious. They would be perfect for this cold & rainy day.

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    Angie's Recipes — February 20, 2012 @ 7:07 pm

    Corn bread and chilli are great served together! The chilli looks extremely delicious.

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    grace — February 20, 2012 @ 7:39 pm

    gorgeous batch of chili indeed! i love the corn and beans most of all–they should be present in every chili ever made. :)

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    hotly Spiced — February 20, 2012 @ 7:45 pm

    Yes, knowing half-way through the day that dinner is sorted is a wonderful feeling. Your chilli looks delicious and I love how you’ve styled it with the Mexican cloth.

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    Valerie @ From Valerie's Kitchen — February 20, 2012 @ 7:53 pm

    I love slow cooker recipes and we LOVE Mexican food around here. Perfection!

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    Soni — February 20, 2012 @ 8:13 pm

    Gorgeous!I absolutely love the colors in your chilli!I have to buy a crockpot,as lately I’ve seen some amazing recipes made in Crockpots and yours is one of them :)Thanks for visiting my blog!I’m just loving your recipes and your blog too!

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    Nami | Just One Cookbook — February 20, 2012 @ 8:18 pm

    I read this post this morning and I craved for some Mexican flavor so I’m now making some quick quesadilla for lunch for the kids. I wish I have this chili for my lunch. It’s so cold today and it would make my day much happier. Your corn bread looks good too!

  28. #
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    Lyndsey — February 20, 2012 @ 8:33 pm

    This looks like such a hearty dish! I really need to use my crockpot more! You have many good recipes here!

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    Deelicious Sweets — February 20, 2012 @ 8:38 pm

    I love recipes like this as well! This looks like it’s right up my alley. I will be saving this one in my bookmarks for a future Sunday dinner. Thanks for sharing and thanks for visiting me over at Deelicious Sweets!

  30. #
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    Pam — February 20, 2012 @ 9:12 pm

    A big bowl of this would be great right now.

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    Alyssa @ Everyday Maven — February 20, 2012 @ 9:46 pm

    That honey cornbread sounds incredible! Today is such a chili day over here – I wish I had a bowl of that!

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    Eva@ kitcheninspirations.wordpress.com — February 20, 2012 @ 9:46 pm

    Chili is the perfect crock pot meal, that for sure and this recipe hits the spot. My friend Barb makes a chili which chocolate in it and it’s really yummy. http://profiterolesandponytails.wordpress.com/2011/11/28/an-all-in-one-meal-that-never-disappoints/

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    Beth — February 20, 2012 @ 10:31 pm

    That chili is seriously tempting! I’ll be bookmarking this to try later.

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    Cathy @ Savory Notes — February 20, 2012 @ 10:36 pm

    Yum! This looks so tasty and warm. Looks like I’ll be borrowing my roommate’s crock pot :)

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    firstlookthencook.com — February 21, 2012 @ 12:09 am

    Georgia, you blog is amazing too!!

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    Lizzy — February 21, 2012 @ 12:13 am

    SO much to love about this chili…that you can make it in a crock pot, that the chicken is in bites, not ground, the addition of corn…and your delicious cornbread accompaniment! Fabulous!

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    Divya — February 21, 2012 @ 12:19 am

    Just stumbled upon your blog today from another blog. Loving it here! You’ve got such a gorgeous space with awesome recipes.

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    Sandra M. — February 21, 2012 @ 12:32 am

    You sound like me..I often finish my dinners by noon:)) Being STHM it’s easier before kids come home from school.
    Your chili look and sound divine..Great mouthwatering photos!! Well done and have a great Monday night!!!

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    Steve @ the black peppercorn — February 21, 2012 @ 1:31 am

    crockpot recipes are so wonderful. I love being able to have something cooking away in the slow cooker and you can go on about your day. This one pot meal look awesome!

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    Jen at The Three Little Piglets — February 21, 2012 @ 2:21 am

    My husband is addicted to cornbread! He would just love this – a little bit of sweet and spicy…

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    Amy — February 21, 2012 @ 2:52 am

    Your chicken taco chili looks sooo good. I love all the great flavors and the cornbread looks like a perfect compliment!

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    Claudia — February 21, 2012 @ 3:02 am

    I am saving this for this week – I mean – it is February in Minnesota. Some tasty comfort in called for – and this fits the bill – plus it is healthy – chicken, beans, warming goodness!

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    Maureen — February 21, 2012 @ 4:52 am

    This looks really good and so easy to make. Your presentation is lovely.

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    Margarita — February 21, 2012 @ 6:32 am

    This looks so good. I like how easy and fabulous crock pot meals are. I should start using mine again. I don’t know why I’m just letting it gather dust. Thanks for reminding me that I do own one and i can start making this chili.

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    Julia @The Roasted Root — February 21, 2012 @ 7:22 am

    Crock pot creations are always so gratifying because they’re simple, they make your house smell great and you have leftovers for a week. This recipe looks fantastic – I love shredded chicken, so the slow-cooked chicken chili idea is fabulous to me. The cornbread recipe looks great too..can’t have chili without cornbread!!

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    Rosa's Yummy Yums — February 21, 2012 @ 8:33 am

    Mmmhhh, deliciously comforting! The kind of food I love.

    Cheers,

    Rosa

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    Online Parenting Class — February 21, 2012 @ 10:09 am

    wow! that looks extra spicy!

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    Katerina — February 21, 2012 @ 11:46 am

    This must have been a crowd pleaser. I know it would be ahit in my house! I love the colors and the photo!

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    Sharon Field / Created By You — February 21, 2012 @ 11:54 am

    yummy! Going to make this tonight!

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    Heather @girlichef.com — February 21, 2012 @ 1:52 pm

    Oh man…yum! What I wouldn’t give for a big steaming bowl of that with some of the cornbread right now. It looks amazing!

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    Val — February 21, 2012 @ 2:18 pm

    I truly need to buy a crockpot and make this!!! Looks delish.

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    Holly — February 21, 2012 @ 2:46 pm

    Oh the colors are gorgeous. I need to make this asap! Yum!

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    Liz the Chef — February 21, 2012 @ 6:03 pm

    Love your blog and just printed your chili recipe – thanks!

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    sweetcarolinescooking.com — February 21, 2012 @ 7:14 pm

    Sounds beyond delicious…just those photos are making me drool!!

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    Courtney @ Misadventures in Cooking — February 21, 2012 @ 9:42 pm

    This looks so good! There’s just something about a lazy Sunday with a comforting crock pot recipe. :)

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    debr — February 22, 2012 @ 12:22 am

    Just made this today. Easy to throw together and WOW – it’s delicious! I’ll be trying the jalapeno corn bread recipe tomorrow to go with my leftover chili!! :)

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    Simply Life — February 22, 2012 @ 1:03 am

    oh wow! this looks SO good and I love any recipe using a slow cooker!

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    Georgia | The Comfort of Cooking — February 22, 2012 @ 1:29 am

    I’m so glad you enjoyed this chili, Debra! Thanks for stopping by to let me know.

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    Anonymous — February 22, 2012 @ 2:23 am

    Does anyone have the nutritional information on this. Trying to figure out the Weight Watchers points. :)

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    Georgia | The Comfort of Cooking — February 22, 2012 @ 3:42 am

    A good guide for the nutritional info is with the original recipe, which is linked at the bottom of the post. None of my changes have much effect on the nutritional content.

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    Jeanette — February 22, 2012 @ 3:48 am

    Georgia, this chicken taco chili sounds perfect for a cold day. Love my crockpot!

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    Asiya @ Chocolate & Chillies — February 22, 2012 @ 6:01 pm

    Thanks for much for dropping by my blog & leaving your kind comment. I love your blog and am now following you!…this chicken taco chilli is mouthwatering! I have been on the search for a good chilli recipe..will have to do some adjusting b/c we get 19 oz tins for beans in Canada. But first I will be trying out your cornbread! Thx for sharing!

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    Anonymous — February 24, 2012 @ 7:46 pm

    Does the chicken need to be cooked before you put it in the crockpot?

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    Georgia | The Comfort of Cooking — February 24, 2012 @ 10:05 pm

    No, you put it in raw and the liquid from the diced tomatoes and tomato sauce cooks it entirely.

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    Yudith @ Blissfully Delicious — February 27, 2012 @ 1:33 am

    I stumbled upon your blog looking for a new crock pot recipe. What a beautiful blog, I’d be sure to stop by again in the future. Thanks for sharing this recipe!

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    Kelly — February 28, 2012 @ 6:27 pm

    Your photos are so beautiful! Looks so good.

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    Julie — February 29, 2012 @ 7:10 pm

    looks great. Am I reading it correctly that there’s no broth?

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    Georgia | The Comfort of Cooking — February 29, 2012 @ 7:11 pm

    Julie – Yes, the tomatoes and tomato sauce, as well as the juices from the chicken, create plenty of liquid.

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    paintgurl40 — March 1, 2012 @ 8:52 pm

    I made this last week and it was AWESOME!! Thanks for the recipe! It’s going to be one of my favorites.

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    Miss @ Miss in the Kitchen — March 3, 2012 @ 11:46 pm

    Looks great! It’s hard to beat chili and cornbread!

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    missbean — March 4, 2012 @ 6:04 pm

    Looks wonderful! Can’t wait to try it!

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    Wanna Be A Country Cleaver — March 6, 2012 @ 2:33 pm

    Oh. My. Gosh. I think I just fell over. This looks beautiful!

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    Anonymous — March 6, 2012 @ 3:42 pm

    when does the cilantro get added?

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    Georgia | The Comfort of Cooking — March 6, 2012 @ 3:48 pm

    As the recipe states, the cilantro is added at the very end. Hope that helps.

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    Anonymous — March 6, 2012 @ 4:05 pm

    do u rinse the beans?

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    Georgia | The Comfort of Cooking — March 6, 2012 @ 4:12 pm

    I drained them but didn’t rinse. However, you can rinse them if you prefer.

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    Anonymous — March 13, 2012 @ 8:09 pm

    gluten free too, YEAH!!!

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    Danie — March 29, 2012 @ 12:36 pm

    Hi there! When you include the entire jalapeno, is that with or without seeds? Thanks!

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    Georgia | The Comfort of Cooking — March 29, 2012 @ 3:02 pm

    You should remove the seeds from the jalapeno first. To do this easily, I usually slice it in half and scoop out the insides with a small spoon.

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    Marcy — May 14, 2012 @ 2:27 pm

    I think I am making this for dinner tonight! Can I put the chicken breasts in frozen?
    Thanks

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    Georgia | The Comfort of Cooking — May 14, 2012 @ 2:35 pm

    I wouldn’t recommend adding frozen chicken breasts, so for best results I’d thaw ahead of time, either in a cold water bath or by leaving out for a few hours. Enjoy it!

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    Anonymous — June 5, 2012 @ 10:46 pm

    Just had a bowl of this…it was by far the best chili I’ve ever had!! Thanks for the lovely recipe! I didn’t have any chicken breasts on hand so I just browned some ground chicken and threw it in the crockpot with the rest of the ingredients…it was awesome!

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    Anonymous — July 10, 2012 @ 11:12 pm

    Really,really good chili! I already took a taste though it’s not dinnertime yet! Cornbread still in the oven –can’t wait! Thanks, karenbomagat.etsy.com

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    Maddison — August 5, 2012 @ 4:37 pm

    Do you think adding some bacon in there would work? Im making this tomorrow and I cannot wait! I am so excited!

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    Georgia | The Comfort of Cooking — August 5, 2012 @ 5:34 pm

    Adding cooked, chopped bacon would make it even more delicious, I think!

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    Sara Wilkerson — September 2, 2012 @ 4:23 pm

    I’m so excited to make this tonight! My husband is extra sensitive to spice, so I’m leaving out the jalepeno. We’ll be adding avacado slices to the top as well. Can’t wait! Thanks for the recipe!

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    Ashley Benson — September 7, 2012 @ 9:00 pm

    This looks great- and healthy! I’m thinking of adding this to my menu for the Health & Fitness Vacation I am hosting on November to St. Augustine, FL! Space still available! Check it out. Ashleybensonfitness.com

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    Anonymous — September 17, 2012 @ 3:34 am

    This was delicious! I made it tonight as I stumbled upon your blog and couldn’t resist!

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    Anonymous — September 18, 2012 @ 9:30 am

    The chili is AMAZING!!! We’ve had it 2 weekends in a row!!!

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    Karla Grotting — September 24, 2012 @ 7:31 pm

    Just bought the ingredients. Do I drain the beans or not? Do I pre-cook the chicken or just put the raw breast on top?

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    Georgia | The Comfort of Cooking — September 24, 2012 @ 7:32 pm

    Drain the beans and add the chicken in raw.

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    Anonymous — September 30, 2012 @ 8:44 pm

    My kitchen awesome as this is in the crockpot. Can’t wait for dinner! Very easy to put together.

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    Twin Mommy + 1 — October 3, 2012 @ 11:27 pm

    Found this delicious gorgeous meal on Pinterest and made it for dinner. I added salt (used kosher) and more jalapeños (we like heat!) and it was approved by my 6 year old twin boys, 4 year old picky daughter, hubbie and me! Thanks so much for a recipe that isn’t muddied by preservatives and enjoyed by all! BTW, the cornbread ROCKS!

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    Anonymous — October 16, 2012 @ 2:15 am

    Is it possible for you to post the nutritional information per serving on your website? I was thinking of using this for my “Food fit to eat” project. Thank you..

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    Georgia | The Comfort of Cooking — October 16, 2012 @ 1:18 pm

    Nutritional info for this recipe can be found on the original recipe that this is adapted from: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

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    Trisha — October 19, 2012 @ 5:02 pm

    It looks absolutely fantastic! Can’t wait to try this!

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    Veronica Miller — October 26, 2012 @ 7:40 am

    My husband made this for us using ground beef and subbing a taco seasoning pack for the spices and it was so good! Thanks for the inspiration.

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    Linda Kennon — October 29, 2012 @ 2:27 am

    I made the chili today. It was really good!

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    Erica {let why lead} — October 30, 2012 @ 2:11 pm

    Made this yesterday and loved it! Thanks! It was super easy to put together and also so healthy! Thanks!

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    Heather — November 4, 2012 @ 12:25 pm

    OMG!This looks & sounds amazing! I’m getting ready to go assemble it and serve it to the family today. It should be perfect on this chilly Indiana day.

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    Anonymous — November 12, 2012 @ 5:04 am

    Made this tonite with a couple of additions. I added tomato paste because my sauce wasn’t very tomatoee. I also wanted some extra kick so I added crushed red pepper flakes. Just some personal preferences. This Chili is amazing!

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    Mary Youngblood — November 18, 2012 @ 12:48 am

    Made this tonight and it is FANTASTIC!! My husband, while shoveling spoonfuls into his mouth, keeps saying “this is so good”. He is a food snob, so that says alot! Thank you for the recipe, its a blessing and so easy to make. Your work made me look good tonight, ha! ;)

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    kiki — November 18, 2012 @ 7:36 pm

    Hi, since I come from a country where people don’t even know about slow cooker, let alone are able to find and buy it, just to be sure:
    when you say without slow cooker we can simmer it for 3 hours at 350 degrees, you mean in the regular oven? I guess that’s right, because of the temperature, and because you say to do it in an oven-safe pot, but just to be sure :)
    Thanks in advance for the answer :)

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    Georgia | The Comfort of Cooking — November 18, 2012 @ 7:38 pm

    Yes, you can simmer in a 350 degree oven for 3 hours or so. Enjoy!

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    Anonymous — December 2, 2012 @ 9:43 pm

    In the Crock pot now! Can’t wait, thanks for the new dish!

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    Michelle — December 10, 2012 @ 2:09 am

    I mad this for dinner tonight, and we both LOVED it! We added baked corn chips and low fat mexican cheese. Tonight is the first cold night of the year here in Texas, and this was the perfect way to get ready. My husband already has his left overs packed up for lunch tomorrow:)

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    missanlee — December 17, 2012 @ 1:30 am

    I made this tonight. So delicious and easy. Thanks for sharing!

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    Devon Joyce — December 28, 2012 @ 8:06 pm

    Thanks so much for sharing this recipe. I had chicken tenders in my freezer instead of chicken breasts. Took about 3 1/2 hrs to cook. Turned out wondeful! I can’t wait to serve it to my friends tonight at our taco themed game night.

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    Laura — December 29, 2012 @ 12:31 am

    Just made this tonight for dinner, and we now have a new staple!! It was AMAZING!! I made a couple of changes, partly because I forgot a couple minor ingredients when I was at the store. Must have been great anyways because we only have about 1.5 cups left! YUM!!!!

    -Substituted a 7oz can of chopped green chilis for the jalapeno (one of the thing I forgot!)
    -Excluded the Green Pepper because I forgot that too.
    -Used a 16oz. package of frozen corn because they didn’t have anything smaller,and my mom/grandma/I are big corn fans
    -Didn’t use the 1 tbsp cumin, partially because we didn’t have any at home like I thought.
    -Excluded the cilantro since we don’t care for it.

    You can easily do so much with this dish, and it’s very easy to make. Plus, it makes the house smell oh so good while it’s brewing in the crock pot :) Even my cats sniffed the air and mooched for some!

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    stephanie leeder — January 6, 2013 @ 3:28 am

    Hey I just wanted to let you know that I posted your recipe to my blog! I linked it back to you for people to get the recipe! Hope thats ok!!!
    http://making-my-house-a-home.blogspot.com/

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    موسوعة الطبخ — January 10, 2013 @ 10:32 pm

    very nice thank you so much =)

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    Anonymous — January 13, 2013 @ 7:32 pm

    Making this AGAIN tonight for my boyfriend and myself. It is SO goooood! I added a half of a lime to it. The lime just brought out a lot of the SW chicken flavors!

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    Angie Gonzales — January 16, 2013 @ 1:02 am

    Hi, wanting to make this recipe for my hubby and soldiers when they get back from field training! Would a Serrano pepper work for this recipe too? My hubby doesn’t like the taste of jalapeño. This looks do yummy! Thanks!

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    Brandon — January 16, 2013 @ 2:23 am

    This was a big hit at my halloween party! Definitely recommend it.

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    Anonymous — February 1, 2013 @ 3:30 am

    LOVED it!!! Thanks for the recipe! Amazing flavor. I diced up the whole jalapeno, seeds and all, so as to have a kick…and that it did! I also used double the garlic. I was worried when I was putting it all together that there would not be enough liquid but as it cooks liquids are released and create the perfect consistency…just awesome!

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    Abigail — March 22, 2013 @ 4:12 pm

    This is so easy and scrumptious! I had made the cornbread asking with this last time and it was also wonderful…however its no longer on the page. It was simple delicious and gluten free! Please let me know if anyone has this saved please.

    • Georgia — March 22nd, 2013 @ 4:14 pm

      Hi Abigail, I’m so glad you enjoyed this chili! The link to the cornbread is in the last paragraph of the blog post. Thanks for stopping by!

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    Meg — March 30, 2013 @ 1:25 pm

    Dark red kidney beans or light red kidney beans?!

    • Georgia — March 30th, 2013 @ 1:28 pm

      Either are fine.

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    Julie — April 7, 2013 @ 9:28 am

    This is a new family fav! I used to make a similar recipe with beef, but this is far superior. My kids like to mix in plain greek yogurt, cheese and a few fritos. Delicious, thanks for the recipe!

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    Mara — April 8, 2013 @ 1:18 pm

    My husband grilled a chicken the other night and i wanted to use the leftover chicken in this chili…do you think that would be ok? I have made this already once before and absolutely loved it! Thanks for the amazing recipe :)

    • Georgia — April 8th, 2013 @ 1:19 pm

      Yes, definitely! Just cook the chili minus the chicken, then stir in your cooked chicken once the chili is done.

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    Kim Kerschen — May 5, 2013 @ 1:53 pm

    Thanks for the recipe. I made it minus the chicken. . .my husband won’t eat chicken, but it was to die for. Probably, the best recipe I’ve ever made!

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    Jelena — July 13, 2013 @ 4:34 pm

    OMG, this was awesome! I found your recipe on Pinterest and totally reviewed it on my blog. It got raving reviews and passed the husband approval with flying colors!

    Feel free to check out my post at http://www.2girlsandapin.com/2-girls-and-a-pin-tested-a-crock-pot-chicken-taco-chili/

    Thank you again for a great recipe!

    Take care,

    Jelena

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    Sarah — August 13, 2013 @ 6:52 pm

    This dish is amazing and a regular feature in my home!! Makes lots of leftovers too. The only change I have made is to add the chicken breasts an hour into cooking time, I king of push it int to the juces this prevents over cooking and drying out of thr breasts. Thank you for this tasty easy recipe.

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    Jennifer brown — October 21, 2013 @ 2:06 pm

    hi there , I was wondering… do you add any broth to this? I’ve just put everything in the crockpot and it seems too chunky. not sure if I’m ahead of myself, but will this breakdown to give me more of a liquid base to it?

    • Georgia — October 21st, 2013 @ 2:07 pm

      The juices in the tomatoes and chicken do break down into a more liquidy broth. It will give you the consistency shown as it cooks. Enjoy!

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    Jennifer brown — October 21, 2013 @ 8:14 pm

    Georgia, WOW! that was such a warm, hearty meal! thank you so much for the recipe!! I did have some extra ground turkey that I didn’t want to go to waste so I seasoned that with my homemade taco seasoning and some garlic powder and added it in. this is definitely part of our dinner rotation now. Loved it!!

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    Kim — November 9, 2013 @ 7:43 pm

    Hi Georgia,
    We love your Taco Chicken Chili! I am doing a round-up of our favorite freezer-to-crock pot recipes, and I was wondering if I could include the image from this recipe in my blog post. (Linking back to this recipe, of course!) Thank you!

    • Georgia — November 10th, 2013 @ 9:37 am

      Sure, you can include the image. Thanks for asking!

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    Kate — January 11, 2014 @ 11:54 am

    Great chili! Was surprised that this was a tad too spicy for my family. Will try again with less heat.

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    Jen Samuel — January 28, 2014 @ 6:29 pm

    Great chilli! I love that you throw the uncooked chicken in. I doubled the chicken accidentally but it was still a hit. We’ll eat the leftovers as chicken burritos since if is so thick with four chicken breasts. I will try the cornbread next time. :-)

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    Alexa — January 29, 2014 @ 4:01 pm

    I made this yesterday and it was awesome! I threw in some carrots because I had some that needed used. I topped it off with vegan cheddar cheese and some plain yogurt, and it was super filling and delicious! i will definitely make this again!

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    Chantel — May 6, 2014 @ 8:54 am

    LOVE this chicken chili recipe, Georgia! And beautiful photo! I’ve made this multiple times now throughout the winter and even now that spring is here. In fact, it’s cooking at home right now, while I’m at work :) Nothing better than knowing that a delicious meal will be ready when you get home.

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    Jen — August 14, 2014 @ 11:19 am

    Can the chili be frozen?

    • Georgia — August 14th, 2014 @ 1:58 pm

      Yes, you can freeze this chili. Enjoy!

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    Rebecca — September 1, 2014 @ 7:11 pm

    I’m 37 weeks pregnant and thinking this might be a great freezer meal that I can prep ahead so all I have to do is dump it out of the bag and into the crockpot!! (Not that opening cans is hard, but if I can dice up the veggies now, it might save me when I’ve got a screaming infant!)

    • Georgia — September 2nd, 2014 @ 10:04 am

      I did exactly that when I was 37 weeks pregnant also! You’re gonna love it, Rebecca!

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    Dana Markowitz — October 20, 2014 @ 6:52 pm

    I need to make this for a big group. Can this recipe be doubled? If so do I have to cook it longer than 6 hours? Thanks!

    • Georgia — October 20th, 2014 @ 8:57 pm

      Yes, you can double the recipe. It shouldn’t take longer than 6 hours in the CrockPot (though just a warning, double of these ingredients may not all fit), but I would just keep an eye on it and add more time if necessary.

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    Susan E. — December 6, 2014 @ 8:25 am

    Re:Crock Pot Chicken Taco Chili. I have a 3.5 qt. crockpot? Is it big enough to make this recipe? Sounds so good, can’t wait to try it if it fits!

    • Georgia — December 6th, 2014 @ 11:17 am

      We usually make this in a 6-qt. slow cooker, so unfortunately a 3.5-qt. would not be large enough. However, I just bought an 8-qt. (to make a double batch of this chili) at Walmart for $25.

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    Janaki W. — December 11, 2014 @ 7:58 am

    I have dried beans. Should i just add water or more sauce?

    • Georgia — December 11th, 2014 @ 9:25 am

      I would recommend using canned beans only for this chili. Dried beans need to soak in water for a specific amount of time, and I’ve never used them successfully in this recipe.

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