Crockpot Chicken Taco Chili

Nicole Douglas Recipe

By Nicole Douglas dznicole

Prep Time:
Cook Time:

I love chili, chicken, and tacos! So when i found this recipe i was instantly curious! Even better it is a healthier version with less calories and 5 weight watchers points on the Points Plus program!


1 medium
onion , chopped
1 can(s)
black beans (16oz) do not drain
1 can(s)
kidney beans(16oz) do not drain
1 can(s)
tomato sauce (8oz)
12 oz
bag of frozen corn
2 can(s)
cans diced tomatoes w/chilies (14.5 oz) do not drain
1 pkg
taco seasoning mix
1 Tbsp
1 Tbsp
chili powder
24 oz
(3-4) boneless skinless chicken breasts
chili peppers (chopped)- optional
1/4 c
chopped fresh cilantro

Directions Step-By-Step

Add first nine ingredients to a crock pot.
Top with chicken, cover and cook on the low setting for about 10 hours. (Can also shorten the cook time by using the HIGH setting and cooking for 6 hours.)
A half hour before serving, remove chicken and shred. It's then ready to return to stir back in with the other ingredients.
Top with your goodies of choice - We like fresh cilantro.

About this Recipe

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Patrica Mugler Bluevenice
Jan 9, 2013
Made this with a few small changes. It was excellent. Thanks for sharing.
Elaine Stringer ICESCakePhotog
Jan 1, 2013
I used frozen chicken breasts. You would just need to lengthen the cooking time by a little. My slow cooker seems to cook faster than the recipe so I didn't need to adjust the time by much, though.
Monica Anders MonicaAnders
Jan 1, 2013
Did you make it with frozen chicken, or did you defrost first? Thanks.
Elaine Stringer ICESCakePhotog
Oct 23, 2012
I tried this recipe and say it's Family Tested & Approved!
Elaine Stringer ICESCakePhotog
Oct 23, 2012
Found this recipe this morning, threw all the ingredients in my slow cooker, and had it for dinner. It was wonderful and my husband, who likes anything spicy, really liked it, too! I didn't have tomato sauce so I substituted tomato paste with a little water to clean out the can and it worked just as well. Also, when I served it, I added the chopped fresh cilantro but also sprinkled grated taco cheese and a dollop of sour cream. Yes, that added a few more calories but the extra flavors were worth it. This recipe is definitely a keeper and I will make it again!