Slow Cooker Chicken Taco Chili Recipe

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Slow Cooker Chicken Taco Chili

Diana Perry


This is my adaptation of a recipe I found when I was searching for something low fat, with high protein and I have substituted ingredients to make it more healthy.

I like to have it over shredded iceberg lettuce (for me) and with, or over cornbread for my family.

pinch tips: How to Debone a Chicken




6 to 8


10 Min


6 Hr


Slow Cooker Crock Pot


16 oz
black beans, drained
16 oz
light kidney beans, drained
1 medium
red onion, diced
1 medium
jalapeno pepper, diced
1-1/2 c
frozen corn kernels
8 oz
tomato sauce
28 oz
diced tomatoes, undrained
1 can(s)
chopped green chilies
1 Tbsp
mrs. dash garlic & herb seasoning
1 Tbsp
1 Tbsp
chili powder
1 tsp
smoked paprika
1 tsp
sea salt
1/2 tsp
freshly ground black pepper
1/3 c
fresh cilantro, chopped
3-4 medium
skinless, boneless chicken breasts


mexican blend shredded cheese
low fat sour cream
green onions and/or red onions, chopped
additional cilantro
tortilla chips, crushed

Directions Step-By-Step

Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
Place chicken breasts over top. Cook on low for 6 hours, or high for 4 hours.
Shred the chicken breasts, and return to the pot.
I like to serve my portion over shredded iceberg lettuce, with green & red onion, low fat Mexican cheese blend, and no or low fat sour cream. It is the best things from a Taco salad, and more healthy.
My family likes to have it over cornbread in their bowl, or with cornbread on the side.
Top with the fresh cilantro, and other toppings of choice.

About this Recipe

Course/Dish: Chicken, Other Salads, Chili
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Low Sodium
Other Tags: For Kids, Healthy