I discovered this recipe on Pinterest and was immediately drawn to it because it’s made in a slow cooker. I don’t know about any one else, but my life is so busy that anything I can get away with doing the “easy” way, I choose. This is originally from Skinny Taste. Her blog is AMAZING. She makes delicious, healthy things.

Easy Slow Cooker Chicken Taco Chili


  • 1 chopped onion
  • 1 16-oz. can black beans
  • 1 16-oz. can pinto beans (you can use kidney, but they gross me out)
  • 2 14.5 oz. cans Rotel
  • 10 oz. package frozen corn
  • 1 T. chili powder
  • 1 packet taco seasoning
  • 3-4 boneless, skinless chicken breasts


  1. Spray the inside of your slow cooker.
  2. Combine all ingredients except for chicken in your slow cooker. Place your chicken breasts on top of your mixture.
  3. Cook on low for 10 hours, or high for 6 hours.
  4. Half hour (or so) before serving, take out your chicken and shred it, then mix it into your chili.
  5. We like to put cheddar cheese and fritos on top. Get creative. Tortilla chips would also be delicious!


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One comment on “Easy Slow Cooker Chicken Taco Chili

  • That looks good Jen! What, no beef? (kidding). I have never had chicken in chili (strangely enough), so that would be a fun one to try.

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