Slow Cooker Taco Chili with Shredded Chicken

Taco Chili

This slow-cooker taco chili combines shredded chicken, black beans, pinto beans, and corn in a chunky tomato base. The chicken cooks whole in the chili, then gets shredded and stirred back in near the end. Start without broth to keep the chili thick and spoonable, and add cheddar, sour cream, and sliced green onion to each bowl just before serving.

Prep: 15 minutes | Cook: About 6 hours on HIGH or 10 hours on LOW | Serves: 6

Ingredients for Taco Chili

• 1 1/2 pounds boneless, skinless chicken breasts (680g)
• 1 medium yellow onion, diced (about 150g)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels (165g)
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 (15-ounce) can tomato sauce
• 1 (1-ounce) packet taco seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 cup shredded cheddar cheese, for serving (about 85g)
• About 1/2 cup sour cream, for serving (120g)
• 2 green onions, thinly sliced, for serving

How to Make Taco Chili in the Slow Cooker

1. Mix the chili base: In a 5- to 6-quart slow cooker, stir together the onion, beans, corn, diced tomatoes and their liquid, tomato sauce, taco seasoning, chili powder, and cumin. Keep the mixture below the cooker’s maximum fill line. Do not add broth.
2. Add the chicken: Nestle the chicken breasts into the chili and spoon some of the tomato mixture over them. Cover the slow cooker.
3. Cook until the chicken is done: Cook on HIGH for about 5 1/2 hours or LOW for about 9 1/2 hours before shredding. Start checking at about 5 hours on HIGH or 8 hours on LOW, since some slow cookers run hotter than others. The chicken is ready when its thickest part reaches 165°F (75°C) and the meat pulls apart easily.
4. Shred and finish: Remove the chicken and shred it with two forks. Stir it back into the chili, cover, and cook on the same setting for another 30 minutes, until the shreds are distributed and the beans and corn are hot throughout. Taste before adding any salt; taco seasoning varies. If the chili is too thick, stir in water or broth a few tablespoons at a time.
5. Serve: Ladle the chili into six bowls. Top each with cheddar, a dollop of sour cream, and sliced green onion.

How Thick Should Taco Chili Be?

The chili should be thick but easy to spoon, with whole beans and corn visible. Draining the beans and skipping broth at the start help prevent a thin result. If the chili is watery after the final covered 30 minutes, cook it briefly uncovered on HIGH, stirring and checking the thickness as it cooks.

Serving and Substitutions

Kidney beans can replace the pinto beans, and 1 cup drained canned corn can replace the frozen corn. For crunch, serve tortilla chips on the side. Chopped cilantro can go on individual bowls in addition to the cheddar, sour cream, and green onion.

For a smokier chicken chili, see slow cooker chipotle chicken chili. For a separate meat-free option, try vegetarian bean chili.

Storing and Reheating

Cool leftover chili promptly and refrigerate it without toppings in a covered container for up to 3 to 4 days. Reheat until steaming hot, stirring as needed. Add a splash of water if it has thickened, then top with fresh cheddar, sour cream, and green onion.

For longer storage, freeze cooled chili without toppings in suitable containers for up to 2 to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, including toppings: 435 calories, 40g protein, 12g fat, and 41g carbohydrates. Approximate values per 100g: 105 calories, 10g protein, 3g fat, and 10g carbohydrates. Values vary with brands, drained bean weights, and portion size.