Crockpot Taco Chicken Chili
This Crockpot Taco Chicken Chili is a hearty, comforting slow cooker dinner made with tender chicken, beans, corn, and taco seasoning. It’s a dump-and-go recipe that’s perfect for busy weeknights, cozy fall evenings, or game day gatherings.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
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1 lb chicken breast (boneless, skinless)
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) corn, drained
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2 cans (10 oz each) Rotel (diced tomatoes with green chiles)
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1 can (15 oz) tomato sauce
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1 packet (1 oz) taco seasoning mix
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1 teaspoon ground cumin
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1 cup chicken broth (or water for lighter version)
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½ cup shredded cheddar cheese (for serving, optional)
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Fresh cilantro, sour cream, and tortilla chips for garnish (optional)
Instructions
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Place chicken breasts in the bottom of your crockpot.
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Add black beans, kidney beans, corn, Rotel, tomato sauce, taco seasoning, cumin, and chicken broth. Stir gently to combine.
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Cover and cook on low for 6–8 hours or high for 3–4 hours.
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Remove chicken, shred with two forks, and return to the crockpot. Stir until everything is well combined.
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Serve warm with toppings like cheese, sour cream, tortilla chips, or fresh cilantro.
Notes
- For extra spice, use hot Rotel or add diced jalapeños.
- If you like it smokier, try adding a pinch of smoked paprika with the cumin.
- Chili thickens as it cools, making leftovers perfect for meal prep.