Name: Chicken Taco Chili (Slow Cooker Recipe)
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 3 lbs boneless, skinless chicken breast; 15 oz. can diced tomatoes ((no sugar added)); 8 oz. can tomato sauce ((no sugar added)); 1 tsp. garlic powder; 1 tsp. ground cumin; 15 oz. can chili beans ((no sugar added - drained and rinsed)); 15 oz. can kidney beans ((no sugar added - drained and rinsed)); 12 oz. bag frozen corn; 32 oz. chicken stock ((no sugar or dextrose added - Can also use both broth)); 24 oz. jar mild salsa ((no sugar added)); sour cream; shredded cheese ((cheddar or mozzarella)); Fresh lime juice; Tortilla chips ((or corn chips)); Fresh, chopped cilantro; Chopped avocado

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Let’s talk about this chicken taco chili – it’s seriously the easiest, most comforting meal you’ll make all season. You just toss everything into your slow cooker, let it do it’s thing, and a few hours later, you’ve got a warm, delicious chili ready to dig into. This is a great dish to get warm and cozy with on a rainy evening sitting next to the fireplace.

Overhead view of a white bowl filled with Chicken Taco Chili and topped with shredded cheese.

Pro Recipe Tips

Chili consistency – If the chili is too thin for your liking, cook it in the slow cooker for about 30 minutes without the lid to let some of the liquid cook off.
Freezer-prep – This chili freezes really well. Make a double batch and freeze the extra for future meals. But I recommend freezing this in individual portion sizes if you can. It makes it much easier to thaw just enough to eat when you want it.

Chicken Taco Chili Ingredients

Chicken breasts – Boneless and skinless.

Canned diced tomatoes – No sugar added.

Canned tomato sauce – No sugar added.

Garlic powder – Or garlic granules.

Ground cumin

Canned chili beans – No sugar added.

Canned kidney beans – No sugar added.

Frozen corn – No sugar added.

Chicken bone broth – No sugar or dextrose added.

Salsa – No sugar added. You can adjust the heat in this dish with the salsa you use. I made this with mild salsa, but you can use spicy salsa if you prefer that.

Chicken Taco Chili Toppings & Garnishes

Sour cream
Shredded cheese – Try cheddar or mozzarella
Fresh lime juice
Tortilla chips or corn chips
Fresh cilantro
Chopped avocado

How To Make Chicken Taco Chili

Chicken shredded in a slow cooker crock full of Chicken Taco Chili.

Put all ingredients (except salsa) into your slow cooker. Cover and cook on low for 6 – 8 hours. When done, shred the chicken while still in the slow cooker.

Adding salsa to the Chicken Taco Chili in a slow cooker.

Stir in the salsa.

Front view of a white bowl full of Chicken Taco Chili.

Replace the lid and allow it to cook for another 10 minutes just to let the salsa flavors infuse into the chili. Serve with any chili toppings you like best.

What To Serve With Chicken Taco Chili

If you want a fuller, more well-rounded meal, there are a few side dishes that go really well with this chicken taco chili. Cornbread is always great with chili. You can also serve this over rice, or even mix it with pasta. If you want a finger-food side dish, corn chips and guacamole make a great side to this. You could also serve some quesadillas with this or even just a fresh salad.

Storing Chicken Taco Chili

Store any leftovers in an airtight container in the fridge for up to three days. Keep in the freezer for up to 4 months.

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