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Dump-and-Go Crockpot Chicken Taco Chili with Corn and Black Beans

Crockpot chicken taco chili cooks hands-off with tomatoes, corn, and black beans for a hearty, tender chili. Shredded chicken is stirred back into the slow cooker so every serving gets coated in the savory, gently spiced broth.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 yellow onion medium, diced
  • 1 can (4 oz) diced green chiles
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken breasts in a 6-quart slow cooker.
  2. Add the tomatoes, tomato sauce, broth, black beans, corn, onion, green chiles, chili powder, cumin, garlic powder, oregano, salt, and pepper; stir gently around the chicken.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and is tender enough to shred.
  4. Transfer the chicken to a cutting board.
  5. Shred it with two forks.
  6. Return the chicken to the slow cooker and stir to combine.
  7. Serve.

Notes

For the best texture, shred the chicken once it is tender enough and stir it back into the chili before serving. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium version, choose no-salt-added canned beans and tomatoes.