Chicken Taco Chili is the easiest and most delicious dinner! No chopping, no mess—just open a few cans, toss everything into your slow cooker, and let it do the rest.
For more easy meals, check out my chicken chili or green chile enchilada chili.
Chicken Taco Chili
This creamy chicken taco chili is a huge hit with my family, especially my boys—they can’t get enough! They’ll eat it for dinner and then grab the leftovers as an after-school snack. Honestly, I get it—it really is that good!
One of the things I love most? It’s so easy. No chopping required! Just toss everything, including the uncooked chicken, into your CrockPot or Instant Pot and let it do the work. Simple and delicious!
Quick Tip
This chili is mild as is. For more heat, use medium/hot green chiles or add cayenne pepper—start with 1/4 teaspoon and adjust to taste!
Ingredients
Here’s what you’ll need to make this CrockPot Chicken Taco Chili:
- Fire-roasted tomatoes: Add a smoky, sweet flavor with no extra effort!
- Green chiles: Mild for less spice, medium or hot for more kick.
- Chili beans: These beans come pre-cooked in a chili sauce with spices like chili powder and cumin, adding extra flavor with no extra work for you.
- Kidney and black beans: Drain and rinse before adding.
- Corn: Use frozen or canned. Fire-roasted frozen corn is my favorite!
- Chicken thighs: Stay juicy and tender while cooking, and their higher fat content adds extra flavor to the chili.
- Chicken broth: Keeps everything moist and flavorful.
- Spices: Adjust to your heat preference.
- Cream cheese: Use full-fat for a creamy texture. Make sure it’s softened for easy mixing.
How to Make the Chicken Taco Chili
- Add Ingredients: Put tomatoes, chiles, beans, corn, and chicken in the slow cooker.
- Season: Add chicken broth and all spices. Stir.
- Cook: Cover and cook on high for 3-5 hours until chicken shreds easily.
- Shred Chicken: Remove chicken, shred, and set aside.
- Add Cream Cheese: Whisk in softened cream cheese until smooth.
- Combine: Add shredded chicken back in and stir.
- Serve: Ladle into bowls and top with your favorite toppings.
Chicken Taco Chili Toppings
- Tortilla Chips: Great for dipping or crumbling on top.
- Avocado: Fresh and ripe diced avocado adds a nice creaminess.
- Cheese: Sharp Cheddar is my go-to for extra cheesy deliciousness.
- Sour Cream: A little dollop for a cool, creamy finish.
- Cilantro: Fresh cilantro adds a nice, bright kick.
- Lime: A squeeze of lime brings a nice freshness and balancing acidity.
What To Serve With Chicken Taco Chili
- Cornbread: Classic side, easy to make or buy.
- Grilled Cheese: Perfect for dipping into the chili.
- Salad: A light garden salad balances the rich flavors.
- Fruit: A fresh fruit salad adds some sweetness.
- Baked Potatoes: Serve as is or load with chili for extra heartiness.
Storage
- Store: Let chili cool to room temperature then store in an airtight container in the fridge for 3-5 days.
- Reheat: Warm on low heat, stirring often. Add chicken broth if it thickens too much.
More Easy Soup Recipes
- Crockpot Chili winner of dozens of chili cook-offs
- Crockpot Quinoa Chili easy vegetarian meal
- Broccoli Cheddar Soup with carrots
- Sausage Potato Soup with Italian sausage
- Crockpot White Chicken Chili with white beans
Chicken Taco Chili
Simplify dinner with this easy Chicken Taco Chili—just open a few cans, toss them in the slow cooker, and enjoy a hearty, flavorful meal!
Equipment
- CrockPot 6-quart (or Instant Pot)
Ingredients
- 2 (14.5-ounce) cans diced tomatoes don't drain
- 1 (4-ounce) can diced green chiles see note 1
- 1 (16-ounce) can chili beans see note 2
- 1 (15.5-ounce) can kidney beans drained & rinsed
- 1 (15-ounce) can black beans drained & rinsed
- 1-1/2 cups frozen corn
- 1 pound boneless skinless chicken thighs
- 1 cup chicken stock or broth
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8-ounce) package cream cheese soft, see note 3
- 1 lime optional
- Optional toppings for serving see note 4
Instructions
- Add everything except the cream cheese and optional toppings to the CrockPot. Stir well, press chicken below liquid.
- Cover and cook on high for 3-5 hours or low for 5-8 hours, until the chicken easily shreds.
- Remove chicken, shred it with two forks, and set aside.
- Soften cream cheese in microwave for 1 minute then add to CrockPot. Briskly whisk in the softened cream cheese until fully melted and smooth.
- Add shredded chicken back into the CrockPot. Stir and taste for seasoning. Optionally, add lime juice (start with 1 tablespoon adding up to 2).
- Ladle into bowls and add your favorite toppings.
Video
Recipe Notes
Note 1: Use mild for less heat or medium/hot for more spice. Fire-roasted adds extra flavor! Don’t drain before adding.
Note 2: These canned beans come in a seasoned chili sauce, adding lots of flavor to the chili. If you can’t find them, use drained and rinsed pinto or ranch beans and add a bit more seasoning. Don’t drain or rinse before adding.
Note 3: Use full-fat for the best texture. Lower-fat versions can curdle.
Note 4: This chili is amazing with toppings! Our favorites are freshly grated sharp Cheddar, sour cream, diced avocado, and tortilla chips or strips.
Storage: Store the chili in an airtight container in the fridge for 3-5 days after it cools. Reheat on low, stirring often, and add chicken broth if it gets too thick.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 49g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 894mg | Potassium: 974mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1146IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen chicken breasts?
I’d thaw them out first!
Are you supposed to use a whole packet of taco seasoning? I don’t see taco seasoning listed in the ingredients anywhere, so unsure of the amount to use.
No taco seasoning packets 🙂 The spices listed are essentially a homemade taco seasoning.
This was soooo good!!!! Husband, kids and I all loved it! This is a def go to. I cooked it in an instant pot using this ladies instructions so it was done so fast! (didnt use her recipe just her cooking instructions!)
https://easyfamilyrecipes.com/instant-pot-pressure-cooker-chicken-chili/
I’ve made this so many times. All my friends love it. It’s one of my favorite crockpot recipes. Thank you!!
I made this last night and it was delicious!!! Very easy to make. Thanks for sharing!
Yay!! Thanks Melody! I’m so glad you enjoyed! 🙂
What is the serving size for this? The nutritional facts just says 8 servings and I am having to be very strict with my current diet plan and would love to try this. Thank you.
Hey Savannah! So the serving size is the whole of this chili divided into 8 equal parts (each of those parts is one serving). Enjoy 🙂
Thank you so much, Chelsea! This was actually the first chili recipe I’ve ever made. The recipe was super easy to make and very delicious! It won the chili cook off tonight!!!! Everyone loved the flavor of the cream cheese. The avocados added quite the special touch as well. Thank you so much again! I highly recommend this recipe!!!
This was very easily adaptable to make in the Instant Pot. I’ll be making this often; so delicious! Thanks for sharing!!
So happy to hear that! Thanks for the comment Lesley 🙂
Interested in how to make it in the instant pot. I just got one and haven’t used it yet but this recipe came to mind. Made it 3-4 times already. Love it! Any tips on pressure cook time??
I used a rotisserie chicken and this came together in about a half an hour on the stovetop! We LOVED it. Definitely a keeper.
LOVE hearing that! So glad it was a hit 🙂
Any idea on how much time I’d set for an instapot?