Chicken Taco Chili is the easiest and most satisfying dinner! No chopping, no mess—just open a few cans, toss everything into your slow cooker, and let it do the rest.
For more straightforward 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 It is satisfying to most? It’s so straightforward. No chopping required! Just toss everything, including the uncooked chicken, into your slow cooker or Instant Pot and let it do the work. Simple and satisfying!
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 slow cooker 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 a reliable!
- 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 straightforward 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 keep nearby.
- 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, straightforward to make or buy.
- Grilled Cheese: reliable 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 a low burner, stirring often. Add chicken broth if it thickens too much.
More straightforward Soup Recipes
- slow cooker Chili winner of dozens of chili cook-offs
- slow cooker Quinoa Chili straightforward vegetarian meal
- Broccoli Cheddar Soup with carrots
- Sausage Potato Soup with Italian sausage
- slow cooker White Chicken Chili with white beans
