Chicken taco night is one of our favorite family dinners. Why not make it into chili? Crock Pot Chicken Taco Chili hits the spot on a cold winter night.
All you need to do for this recipe is add a few ingredients to your slow cooker with taco seasoning and let it simmer all day. The prep time is just a few minutes. His taco chicken chili tastes best when you add all your favorite taco toppings! I’ve added Instant Pot instructions for you as well.
Adding chicken breast to your crock pot with salsa or diced tomatoes to make shredded chicken for tacos is one of the easiest meals. I have completed my family’s favorite make-ahead dinner into chili. You must dump these ingredients in your slow cooker and let your dinner cook all day while you work. You will love this easy chili recipe if you love chicken tacos as much as I do.
Ingredients needed:
1.5 pounds of boneless skinless chicken- both skinless chicken breasts and chicken thighs will work.
1/2 onion
You can substitute one 15-ounce jar of your favorite salsa with canned diced tomatoes or tomato sauce.
One can of corn
One can of chili or kidney beans
One packet of taco seasoning (cumin, chili powder, garlic powder, onion powder, and oregano).
One can of black beans
One cup of chicken broth
Two tablespoons of lime juice
*Recipe note: I prefer low-sodium taco seasoning, but you can use either in this recipe.
*Recipe note: If you prefer your chili to have more of a soup texture, I recommend adding more chicken broth
Chili topping ideas
cheese
sour cream
avocado
fresh cilantro
fresh bell pepper
tortilla chips of Fritos
Cornbread
Crockpot Instructions
- Place chicken at the bottom of your slow cooker pot.
- Combine beans, salsa, corn, onion, chicken broth, and taco seasoning with the chicken.
- Cook on low for 6 hours or on high for 4 hours.
- About an hour before eating, remove the chicken breasts and shred them. Place them back into your slow cooker and stir the chicken into your chili.
- Top chili with your favorite toppings and eat!
Instant Pot Instructions
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Set your pressure cooker to the saute setting. Brown the ground beef. Drain and put the meat back into your pressure cooker’s pot.
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Add the rest of the ingredients to the pot in no particular order. And stir.
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Close the lid to your pressure cooker and cook on high pressure for 10 minutes.
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Let the pressure release naturally for 10 minutes.
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Open up your pot. If your chili is not as thick as you would like, saute for 5-0 additional minutes.
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Serve
Storage: Store leftover chili in an airtight container in the refrigerator for up to five days. You can also store leftovers in the freezer for up to three months.
This chili is gluten-free, has a ton of protein and fiber, and is low in calories if you take it easy on the toppings. Your total time in the kitchen is less than a half hour. You can do a ton of round-two recipes with your leftovers. You can make a grain bowl, make tacos, or even enjoy it over pasta. Your family will love the flavor of this dish.
If you like this recipe, you should also try:
Chicken Taco Chili with Lime
Ingredients
- 1.5 pounds boneless skinless chicken
- 1/2 onion chopped
- 15 ounce jar Your favorite salsa
- 15 ounce can corn
- 15 ounce can chili beans
- 15 ounce can black beans
- 1 packet taco seasoning
- 1 cup chicken broth
- 2 tablespoons lime juice
Instructions
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Place chicken at the bottom of your slow cooker pot.
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Combine beans, salsa, corn, onion, chicken broth, lime juice, and taco seasoning with the chicken.
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Cook on low for 6 hours or on high for 4 hours.
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About an hour before eating, remove the chicken breast and shred them. Place them back into your slow cooker and stir the chicken into your chili.
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Top chili with your favorite toppings and eat!
Did you love the flavors of this easy Mexican Chicken Taco Chili? This is an easy slow cooker dump recipe. If you make this chili, I would love to hear how it turns out! Please comment below this post or tag me on social media and let me know. You can find me on Facebook, Twitter, Pinterest, and Instagram.
