This post may contain affiliate links. Please read our disclosure policy.

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

I wish spring would hurry up and make its way here! We’re supposed to get between 8-12″ of snow today and with living in the DC-metro area, they’re of course calling this storm the “Snowquester.” Almost a foot of snow is totally not fun at all. I’m praying my power doesn’t go out. I charged everything last night including my battery packs. Haha, I sound like the world is coming to an end. I honestly thought winter was practically over considering we’re into March, but I guess I should’ve learned that that doesn’t really happen until April, and even then, the warmer weather doesn’t happen til May. I just want to be on a beach with my toes in the white sand and turquoise blue water, basking in the sun. Man, that sounds REALLY good right about now.

Speaking of winter, yesterday morning, I decided to take a look at winter jackets online. I have a floor length down jacket (which people call a sleeping bag, and Jason calls it my Eskimo jacket, but it’s seriously the warmest thing, ever, for walking around in the city) but I don’t wear that all the time – only on work days because let’s face it, going to hang out with friends and wearing a floor length down jacket – not so fun to hang it on the back of a chair or anywhere for that matter. Anyway, I digress. So I have this shorter down jacket that I’ve had since college, which to be honest, I think I’ve had it for 7 years now. I’ve put it through the ringer and it’s now definitely showing the wear and tear. I decided it was time to look for a new one and I specifically made sure to look for one with a hood because I’m a fan of hoods in the winter. Right now is the perfect time to look for winter gear ’cause it’s end of the season for most winter sports so hello sales! I picked up a super cute Patagonia hooded down jacket in a pretty turquoisey color (which so fittingly is named Curacao, sigh, I want to be on an island) for $165! To me, that was a steal. Why? Well, for one, it’s 800 down fill. Which is like super warm and two, on they were selling it for $195 but I got it on this other ski/snowboarding site for $165. Winner!!

Okay, sorry. I totally just gave an entire schpeal on a winter jacket. I know, I’m silly. I just super excited to get it, but too bad I can’t have it to wear in this impending snow storm ;)

However, I DO have all the ingredients for this super comforting and hearty crockpot chicken taco chili. I didn’t think this would be nearly as good as it really was. It’s got great flavor and it has so much punch in every bite. You have chicken, beans, corn, and the flavorful broth in every spoonful. I loved having this for leftovers. The flavors just got even better the longer it sat. It was really easy to put together too (such a plus!) and it made A LOT! Oh, and guess what? It’s ass-friendly :)

Here are the deets (I didn’t calculate this myself so please do not hold me accountable): serving size: 10 oz, calories: 202, WW points: 4

4.84 from 6 votes

Crockpot Chicken Taco Chili

This chili is hearty, super comforting, and packed with flavor!
Prep Time: 5 minutes
Cook Time: 10 hours
Total Time: 10 hours 5 minutes
Servings: 10



  • 1 onion, chopped
  • 16 ounce (453 g) can black beans, drained
  • 16 ounce (453 g) can red kidney beans, drained
  • 16 ounce (454 ml) can tomato sauce
  • 10 ounce (284 g) package frozen corn kernels
  • 29 ounces (822 g) diced tomatoes w/green chilies, (two 14.5 ounce cans)
  • 1 packet taco seasoning
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 3-4 boneless, skinless chicken breasts
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Place all the ingredients into the insert of the slow cooker except the chicken breasts.
  • Stir around with a spatula to make sure everything is mixed and incorporated well. Tuck the chicken breasts in between the mixture and make sure they’re covered.
  • Cook on low for 10 hours or cook on high for 6 hours.
  • minutes before serving, remove the chicken breasts from the slow cooker with tongs and place them into a bowl of a stand mixer to shred. Or, alternatively, you may shred them with two forks.
  • After chicken has been shred, add back into the slow cooker, stir, and let cook for another 30 minutes.
  • Serve hot with whatever toppings you prefer. Some suggestions: a dollop of light sour cream, cilantro, shredded cheese, etc.
  • Store leftovers in an airtight container in the refrigerator for up to 1 week.


Source: Skinnytaste


Serving: 1serving, Calories: 198kcal, Carbohydrates: 25g, Protein: 23g, Fat: 2g, Fiber: 7g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I used low sodium beans and tomatoes because of a low sodium diet. This was soooo good and my husband loved it. I’ve already bought beans to make it again.

  2. Love this recipe. It’s become a favorite. So easy to put together. The ads on your site are overwhelming. Have to be pretty determined to actually get to the recipe.

  3. I was so excited when your website popped up when I searched for “crockpot recipes for two.” Then bummed because your recipes aren’t scaled for two people/servings. I’ve created a work-around however. First I rewrite the recipe to serve 4. Half goes into the pot; the other half goes into a large, empty sour cream tub and put in the freezer for use on a busy day. The frozen block can then be put into the crockpot and an additional hour added to the cooking time.

    1. Don’t be bummed :) the site wasn’t intended for just ‘for two’ servings (I know the name is conflicting but it is explained in the FAQs section) HOWEVER, a bunch of my recent recipes are all for two and my cookbook, Dinner for Two, is all entrees for two and there are a bunch of slow cooker recipes in there. Anyway, glad you were able to rewrite this recipe to suit your needs!