chicken taco chili crockpot recipe
The Best chicken taco chili crockpot recipe
I make this chicken taco chili in the crockpot at least twice a month, and it has earned that spot honestly. I put chicken breasts, canned beans, corn, crushed tomatoes, and a spoonful of taco seasoning into the slow cooker before I leave for work, turn it on low, and come home to a pot of something that smells like I spent the afternoon cooking. Nothing needs browning first. Nothing needs to be stirred halfway through. It is the kind of recipe that works on a Tuesday when I have no plan and on a Sunday when people are over watching football.
My kids eat this without complaining, which says more than any review I could write. They spoon it into bowls, cover it with shredded cheese, and scoop it up with tortilla chips instead of a spoon. My husband goes the other route and loads his with jalapenos, sour cream, and a squeeze of lime. I like it plain with a little avocado on top. Everyone builds their own bowl and nobody at my table needs a separate dinner, which is the real reason it stays in rotation.
It also happens to be a meal I feel good about serving. The chicken is lean, the beans and corn add fiber, and the tomatoes and peppers bring in vegetables without anyone noticing them. One bowl keeps us full all evening, and there is usually enough left over for lunches the next day. It freezes well too, so I sometimes double the batch and keep half in the freezer for a night when the schedule falls apart.
Crockpot Chicken Taco Chili
Tender shredded chicken simmered all day with black beans, kidney beans, corn, and fire-roasted tomatoes in a warm taco-spiced broth. It is a dump-and-go slow cooker dinner that works just as well over rice as it does piled into bowls with toppings.
🥘Ingredients
For the Chili
Optional Toppings
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Chicken Taco Chili Works
I keep this chicken taco chili in my regular rotation because it works for a busy weeknight and still holds up when I need to feed a crowd. It is easy to double for family gatherings, and everyone can top their own bowl the way they like it. I have made it for game days, birthdays, and lazy Sundays, and it always gets eaten.
❓ Frequently Asked Questions About Crockpot Chicken Taco Chili
1. Can I put frozen chicken breasts straight into the crockpot for this recipe?
Yes, frozen chicken works, but add about one to two hours to the cook time and set the slow cooker to low so the chicken thaws and cooks evenly. Check that the internal temperature reaches 165°F before you shred it. If you are short on time, thaw the chicken in the refrigerator overnight and cook on high for three to four hours instead.
2. How long should chicken taco chili cook on high versus low?
On low, plan on six to seven hours; on high, three to four hours. The chili is done when the chicken shreds easily with two forks and the beans and corn are tender. If you open the lid to stir, add 15 to 20 minutes back to the timer, since slow cookers lose heat quickly.
3. Can I use rotisserie chicken or leftover cooked chicken instead of raw breasts?
Yes. Shred the cooked chicken and stir it in during the last 30 minutes of cooking, just long enough to heat it through. Because cooked chicken does not need time to break down, you can also simmer the beans, tomatoes, corn, and seasonings on low for two to three hours first, then add the chicken at the end so it stays moist.
4. How do I thicken chicken taco chili if it comes out too soupy?
Leave the lid off for the last 30 to 45 minutes on high so some liquid evaporates. For a faster fix, mash about half a cup of the beans against the side of the pot and stir them back in, or whisk a tablespoon of cornstarch into two tablespoons of cold water and stir that in during the final 15 minutes. Crushed tortilla chips or a spoonful of cornmeal also work well.
5. How should I store and reheat the leftovers?
Cool the chili within two hours of cooking, then store it in shallow airtight containers in the refrigerator for up to four days. Reheat single portions in the microwave, stirring halfway through, or warm larger batches in a pot over medium-low heat until steaming, adding a splash of broth or water if it has thickened. The chili freezes well for up to three months; thaw overnight in the refrigerator before reheating.
