This hearty and flavorful Crockpot Taco Chicken Chili is a comforting, easy-to-make meal that’s perfect for busy days. Made in a slow cooker, it simmers all day to develop rich, bold flavors while requiring minimal effort.

Crockpot taco chicken chili in a bowl with cheese and parsley garnish.

Crockpot meals are some of my favorite ways to make a satisfying dinner for the whole family. It’s always a relief after a busy day to know a meal is ready to eat. Not having to stand in the kitchen at the end of a day trying to figure out what to make for dinner tonight is a huge plus in my book!

Chili is always one of my go-to easy meals when I need something quick and simple. And this Crockpot chicken taco chili is definitely one of the best! It would also be a great choice for game day. Or, try this crockpot white chicken chili for a different spin on chili.

My family loves chili and Mexican food. We regularly make tacos and taco salad with homemade taco seasoning, and we love classic chili made with ground beef.

But sometimes I want some variety, and that’s when chicken chili fits the bill! Stovetop white chicken chili is another good choice, but using an easy slow cooker dump recipe is even simpler for weeknight dinners.

Slow cooker chicken taco chili in a bowl with parsley, cheese, and tortilla chips.

Why You’ll Love This Recipe

Minimal prep time: Fast and easy, this slow cooker chicken chili recipe is perfect for a simple dinner! Just toss everything in the slow cooker and let it cook—just pure, effortless deliciousness!
An explosion of flavors: The Tex-Mex blend of zesty salsa, shredded tender chicken, and hearty beans and corn makes an irresistibly cozy bowl. No chili powder or packaged seasoning required.
Healthy and packed with protein: Chicken broth, chicken breast, and beans make for a nourishing and filling meal!

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Equipment

Crockpot

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Chicken Breast: I prefer organic boneless skinless chicken breasts whenever possible. You could also use boneless skinless chicken thighs.
Tomatoes: This slow-cooker recipe uses diced tomatoes and tomato sauce.
Corn: You’ll use frozen corn kernels, although canned corn could be substituted.
Broth: Prepackaged chicken broth can be used, or you can make your own homemade broth.
Salsa: You can use whatever heat you prefer. I usually use medium salsa.
Beans: Kidney beans and chili beans are used in this recipe. You could use pinto beans or black beans instead.
Toppings: Add whatever favorite toppings you prefer. Shredded cheddar cheese, sour cream, fresh cilantro, and green chiles are all good choices.

How to Make Crock Pot Taco Chicken Chili

Add all ingredients (except salsa) to the Crock Pot.
Cook on low heat for 6 – 8 hours.
Shred the chicken and add in the salsa.
Allow to cook for a few more minutes until the salsa has thoroughly warmed.
Serve and garnish with your favorite chili toppings (sour cream, shredded cheese, squeeze of lime, avocado, cilantro, tortilla chips).

How to Serve

Chili goes well with tortilla chips, cornbread muffins, sourdough biscuits, or homemade sourdough bread.

Crockpot chicken taco chili in a bowl with shredded cheese, parsley, and tortilla chips.

How to Store

You can store any leftover Crock Pot chicken taco chili in the fridge for 2-4 days. Just heat it up the next day and you’ll have another ready-made meal! It freezes nicely too, keeping 3 months in an airtight container.

More Chili & Soup Recipes:

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!