Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili {Sweet Pea's Kitchen}

There’s nothing like coming home from a long day at work and having dinner ready and waiting when you walk through the door. No I’m not talking about delivery pizza or fast food. I’m talking a simmered all day, warm, comforting, hearty bowl of soup! Especially when the temperatures barely creep out of the 40’s and mother nature has decided to drop several inches of rain on you. It’s days like this I just want to hide out under a blanket and forget that I actually have to be an adult. 😉

Crock Pot Chicken Taco Chili {Sweet Pea's Kitchen}

This soup was a huge hit with my family! Not only because it was super delicious, but it was so easy to make.  The slow cooker does all the work! All you have to do is toss it in and turn it on. After 6 hours of slow cooking, dinner is served!

Crock Pot Chicken Taco Chili

Yield: 6 servings


1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can kidney beans, rinsed and drained
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeño pepper, minced
1 green bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 (8-ounce) can tomato sauce
1 (16-ounce) fire-roasted diced tomatoes with chipotles, undrained
1 (16-ounce) can diced tomatoes, undrained
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro


In a slow cooker, combine the black beans, kidney beans, garlic, jalapeño, bell pepper, corn, tomato sauce, diced tomatoes, cumin, chili powder, oregano, salt and pepper. Stir to combine. Add in the raw chicken breasts and stir.
Cook on low for 6-8 hours or on high for 4 hours. Thirty minutes before serving, remove chicken and shred. Return to pot and continue to simmer for an additional 30 minutes. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.

Source: adapted from The Comfort of Cooking, originally adapted from Skinny Taste

Crock Pot Chicken Taco Chili {Sweet Pea's Kitchen}

One Year Ago: Freezer Biscuits                                                        

Two Years Ago: Butterfinger Chocolate Chip Peanut Butter Cookies 

8 Responses to “Crock Pot Chicken Taco Chili”

  1. #
    Julie @ Julie's Eats & Treats — April 24, 2013 @ 2:43 pm

    Love this twist on Chili and I also am a huge fan of coming home to a home cooked meal at night. Takes the pressure off that’s for sure!

  2. #
    Kristi @ Cherry Jasmine — April 26, 2013 @ 7:20 am

    This looks divine! We love chili – I’m going to have to try this one!

  3. #
    ChgoJohn — April 27, 2013 @ 7:01 am

    Great chili recipe, Christina. Like that you use 2 types of beans along with corn. This would be a great meal to come home to. :)

  4. #
    Laurie @ A Wiener Dog in the Kitchen — April 28, 2013 @ 1:37 am

    Christina, I’m afraid I’ll have to bookmark this one for next fall. it was 80° here in Texas today. I also love to use my slow cooker whenever I can to make my life easier.

  5. #
    Melissa B — April 28, 2013 @ 1:48 pm

    Great recipe! =)
    I love using my Crockpot!

  6. #
    Krista Dearey — May 10, 2013 @ 7:41 pm

    Made this last week. We loved it!

  7. #
    Jenny J. — July 25, 2013 @ 8:21 am

    What a great blog, just signed up for your daily updates! I am an avid blog reader for recipe ideas and am adding you to my list. I have everything in my pantry and fridge for this recipe except the jalapeno, but am going to substitute a chipotle. I make Southwestern chili all the time with black beans, corn, and 94/6 ground beef. Excited about using shredded chicken! Thanks!

  8. #
    Linda S — August 12, 2013 @ 4:32 pm

    love this recipe turns out great everytime! Thank u

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