Crockpot Taco Chicken Chili

There are few things I like better on a busy (or lazy!) day than a really good crockpot recipe for dinner.  One that really hits the spot!  Throwing everything in & then simply forgetting about it until dinner time….now, that speaks volumes to me.  This crockpot taco chicken chili definitely fits that bill.

It is SO delicious, full of flavor, and super simple.  Just some simple pantry ingredients, and chicken – and by that evening you have fantastic & hearty bowl of goodness to feast upon.  It’s just one of those recipes that is definitely hard to beat.  
Top it off with a little cilantro & a dollop of sour cream for a little finishing touch.  Yummmm.

Crockpot Taco Chicken Chili


  • 2 16oz cans black beans, drained & rinsed
  • 4 garlic cloves minced
  • 1 medium onion diced
  • 1-2 jalapeno peppers seeded & finely diced
  • 10 oz frozen corn
  • 1 8oz tomato sauce
  • 1 28oz can diced tomatoes
  • 3 tablespoons taco seasoning
  • 2 boneless skinless chicken breasts
  • Cilantro optional
  • Sour Cream optional


  • Combine the first 8 ingredients together in a slowcooker. Top with the chicken breasts. Cook on low for 6 hours, or high for 4 hours.
  • Thirty minutes before serving, remove the chicken breasts & shred with 2 forks. Stir the shredded chicken into the mixture in the crockpot. Cook for 30 minutes. Serve with cilantro and sour cream if desired.