Yield: 6 servings

Slow Cooker Chicken Taco Chili

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes

Easy Slow Cooker Chicken Taco Chili recipe


  • 4 large, boneless, skinless chicken breasts
  • 1 can (15.25oz) sweet corn, don't drain
  • 1 can (15oz) black beans, rinsed and drained
  • 1 can (15oz) dark red kidney beans, don't drain
  • 1 can (15 oz) tomato sauce
  • 1 cup salsa (I used a thick and chunky style)
  • 3 Tbsp taco seasoning
  • garnish with plain greek yogurt, shredded colby jack cheese and diced avocado


  1. In a large crockpot, add chicken, corn, black beans, kidney beans, tomato sauce, salsa and taco seasoning.
  2. Heat for at least 6 hours on low. Before serving, use two forks to shred chicken.
  3. To serve, top with shredded cheese, plain greek yogurt and some diced avocado. Serve with a salad and corn muffins! ENJOY

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 397Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 748mgCarbohydrates: 28gFiber: 8gSugar: 8gProtein: 39g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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