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Jan 16, 2018

Slow Cooker Chicken Taco Chili

Making this Slow Cooker Chicken Taco Chili is such an easy way to feed a crowd a super tasty meal. I served these with a homemade tortilla strips garnish.

Slow Cooker Chicken Taco Chili #chili #slowcooker #foodballfood

I'm usually not a big fan of "dump and run" slow cooker recipes, but this chicken taco chili is the exception. It probably helps that the ingredient list includes two cans of tomatoes with chiles (I used Ro-Tel) along with another can of diced jalapeño chiles.

I also garnished these with cheese, sour cream, and lots of cilantro. Diced avocado would be a delicious garnish too.

Slow Cooker Chicken Taco Chili #chili #slowcooker #foodballfood

While this recipe is great for a weeknight dinner, it is also a terrific make ahead recipe for a crowd. You can set up your slow cooker the day before your party, cook the the chili, and refrigerate it overnight.

When you are ready to serve this chicken taco chili, just reheat it in a Dutch oven or large sauce pan and serve. After you have re-heated this chicken taco chili, you can even place it back into your slow cooker and set it to "keep warm" for serving.

I used boneless and skinless chicken thighs for this recipe, but if you prefer chicken breasts or a combination of both breasts and thighs, go for it.

Slow Cooker Chicken Taco Chili #chili #slowcooker #foodballfood

This chili is really filling, yet it is actually pretty low in calories, especially if you skip the extra garnishes... but who wants to do that?

This Slow Cooker Chicken Taco Chili is fabulous for feeding a crowd, for example for a football watching party... which just might be coming up this time of year. Wendy of A Day in the Life on the Farm has gathered together a bunch of us to post Football Food recipes. I'm pretty sure you'll be thrilled with all of the links after the recipe.

Note: I love all things spicy, and made this chili with one can of the the Hot Ro-Tel tomatoes with habaneros, and one can of the traditional Ro-Tel tomatoes and green chilies. If you like a milder chili, use two cans of the Traditional or Mild version.

After the recipe, be sure to check out the rest of the Football Food recipes. I want to make them all!

Yield: 10 servings

Slow Cooker Chicken Taco Chili


  • 1 eight-ounce can of tomato sauce
  • 1 fifteen-ounce can of black beans, rinsed and drained
  • 1 fifteen-ounce can kidney beans, rinsed and drained
  • 1 ten-ounce package frozen corn kernels
  • 2 ten-ounce cans diced tomatoes with chiles (such as Ro-Tel)
  • 1 four-ounce can fire roasted chopped green chiles
  • 1 small onion, chopped 
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder (I used chipotle chili powder)
  • 1/4 teaspoon garlic powder or granulated garlic
  • 1/4 teaspoon onion powder or granulated onion
  • 1/4 teaspoon dried oregano (preferably Mexican)
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless skinless chicken legs or thighs
  • 1/4 cup chopped cilantro
  • Garnishes of your choice such as  shredded cheese, sour cream, tortilla strips, diced avocado, and/or sliced olives


  1. In a 5 to 7 quart slow cooker, stir together the tomato sauce, beans, corn, tomatoes, chiles, onion, and herbs and spices. Lay the chicken pieces on top in a single layer. 
  2. Cover the slow cooker and cook on high for 6 hours, or on low for 10 hours. 
  3. About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker and stir it in. 
  4. Serve with cilantro and garnishes of your choice. 

Slow Cooker Chicken Taco Chili #chili #slowcooker #foodballfood

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