Slow Cooker Chicken Taco Chili

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

I couldn’t have made this soup at a better time. We are all getting colds in our house, especially me. I loved this because it was easy for me to throw in the crockpot in the morning. It smelled amazing cooking all day. The chicken just fell apart when we were ready to eat it and it was absolutely delicious! It made a ton, and was even better for lunch the next day. This soup per serving is only 192 calories and 5 points+!

Rating: 4 stars Difficulty of Recipe: 1 star
Things that I changed:  I didn’t add the chili peppers because I was afraid it might add too much spice for my kids. Also the recipe said to let it slow cook for 10 hours… mine to no where near that! It was ready in 4-5 hours on low.
Things that I would do differently next time:  Add the chili peppers. The recipe didn’t drain the beans, I may drain them so that it is a little thinker.
Will I make it again? Yes
Recipe from: Skinnytaste
Slow cooker chicken taco chili in a white bowl with a spoon on the side.

Slow Cooker Chicken Taco Chili

No ratings yet
I couldn’t have made this soup at a better time.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Author Alyssa Rivers
Servings: 10


  • 1 onion chopped
  • 1 16- oz can black beans
  • 1 10- oz can kidney beans
  • 1 8 oz can tomato sauce
  • 10 oz package frozen corn kernals
  • 2 14.5 oz can diced tomatoes with chilis
  • 1 package taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz chicken breasts 2-3
  • chili peppers chopped optional
  • 1/4 cup fresh cilantro


  • Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. 
  • Place chicken on top and cover.
  • Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).


Serves: 10

Calories192kcal (10%)Carbohydrates23g (8%)Protein21g (42%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol44mg (15%)Sodium558mg (23%)Potassium735mg (21%)Fiber7g (28%)Sugar4g (4%)Vitamin A480IU (10%)Vitamin C10mg (12%)Calcium59mg (6%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup
Cuisine American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. Looks delish! I pinned this recipe too to make it sometime soon! Visiting from the link up over at Six Sisters!


  2. Mmmm…this looks good. It just started getting cold and I have busted out my crock pot, so I will have to try this. Thanks for following me, Alyssa, and I am happy to follow you back!

  3. You do such a good job taking pictures of your food! That’s something I need to work on. This sounds so yummy! Perfect for fall.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating