Slow Cooker Spicy Taco Chicken
Filled with chicken, beans, veggies and great spices, this Slow Cooker Taco Chicken Chili is hearty, spicy and full of flavor.
Prep Time5 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 5 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 6 -10 servings
Calories: 329kcal
- 2 pounds boneless skinless, chicken breast
- 2 teaspoons taco seasoning
- 1 teaspoon red crushed pepper flakes
- 2 garlic cloves , minced
- 1/2 teaspoon salt , more if needed
- 1 tablespoon lime juice
- 1/2 cup green bell pepper , chopped
- 1/2 cup red bell pepper , chopped
- 1/2 cup red onion , chopped
- 1 ( 8 oz) can tomato sauce
- 1 ( 15 oz) can sweet corn
- 1 (15 oz) can black beans, with its juice
Trim any fat an dplace the chicken breasts whole in the slow cooker.
Add the taco seasoning, red pepper flakes, garlic, salt, lime juice, bell peppers and onion.
Then, add in tomato sauce, corn and beans.
Cover and cook on low for 5-6 hours or high for 3-5 hours or until chicken is completely cooked through.
Remove the chicken from the slow cooker and shred using two forks.
Add the chicken back in and stir to combine.
Serve warm with your favorite taco toppings and a side of tortillas.
- I use chicken breasts in this recipe as they are easier to shred, but you can use chicken thighs if that's what you have.
- Be sure to make up a batch of my taco seasoning for this recipe. It is so much more flavorful that the store bought brands.
- You can also make this taco chili on the stovetop if you don't have a slow cooker. You will need to simmer it for around an hour before shredding the chicken.
Calories: 329kcal | Carbohydrates: 32g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 850mg | Potassium: 1131mg | Fiber: 8g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 3mg