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Slow Cooker Chicken Taco Chili
5 from 6 votes

Slow Cooker Chicken Taco Chili

Slow Cooker Chicken Taco Chili is the answer to "what's for dinner?" With an abundance of tex mex spices and tender chicken, this tasty chili is going to be hit in your home. I know it!

Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 6 servings
Calories: 397 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 4 large chicken breast about 2 pounds, boneless, skinless
  • 1 can sweet corn 15.25 ounce, do not drain
  • 1 can black beans 15 ounce, rinsed and drained
  • 1 can Kidney Beans 15 ounce, dark red, do not drain
  • 1 can tomato sauce 15 ounce
  • 1 cup salsa I used a thick and chunky style
  • 3 Tablespoons taco seasoning
  • Greek yogurt plain Greek yogurt for garnish, shredded cheese, diced avocado
  • Colby jack cheese
  • avocado

Instructions

    Cup of Yum
  1. In a large crockpot, add chicken, corn, black beans, kidney beans, tomato sauce, salsa and taco seasoning.
  2. Heat for at least 6 hours on low. Before serving, use two forks to shred chicken.
  3. To serve, top with shredded cheese, plain greek yogurt and some diced avocado. Serve with a salad and corn muffins! ENJOY

Notes

  • Salsa: Use a salsa you love! Most of the heat in this recipe comes from the jarred salsa. If you're cooking for kids or folks who are sensitive to heat, start with a mild to medium salsa and adjust the other spices accordingly. I recommend a thick and chunky salsa style--the chunks of tomato and onion add so much to this chili!
  • Beans: I used black beans and red kidney beans for our taco chili because that's what I had on hand. Pinto beans would be a delicious substitute for either one, or you could use all black or all red beans. I drained the black beans but didn't drain the red beans, as I like the thickness and saltiness it adds to the finished chili.
  • Tomato sauce: Use a canned, unseasoned tomato sauce for this recipe. I almost always keep a few jars ready in the pantry for use in all kinds of recipes, including this chili.
  • Storing the chili: Store in an airtight container in the fridge for up to a week. It also freezes well!

Nutrition Information

Calories 397kcal (20%) Carbohydrates 28g (9%) Protein 39g (78%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g (47%) Cholesterol 88mg (29%) Sodium 748mg (31%) Fiber 8g (32%) Sugar 8g (16%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 397

% Daily Value*

Calories 397kcal 20%
Carbohydrates 28g 9%
Protein 39g 78%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Cholesterol 88mg 29%
Sodium 748mg 31%
Fiber 8g 32%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.