Taco Chicken Chili is a slow-cooker chili made with ground chicken, canned beans, corn, diced tomatoes, and taco seasoning. Everything goes into the pot raw and cooks together for 6–10 hours. It’s worth making because it feeds a crowd from pantry staples and costs very little per serving.
Before you start
The one thing that actually matters here is breaking up the raw ground chicken before it goes into the slow cooker. Ground chicken clumps tightly as it cooks, and a large unbroken mass will stay dense and pale in the center — ground poultry must reach 165°F (74°C) all the way through, and a big clump makes that harder to guarantee. Crumble it into rough, small pieces across the surface of the other ingredients, then give everything a stir so the meat is distributed. That’s it. The slow cooker does the rest.
Mistakes to avoid
- Using dried beans instead of canned without adjusting: Dried beans need far longer to soften than this recipe allows and can stay hard even after 10 hours in a slow cooker. Stick with canned, drained beans — or if you only have dried, cook them fully in boiling water first before adding them.
- Skipping the drain on canned corn and beans: The liquid in those cans is starchy and salty. Adding it untrained thins the chili and can make it taste flat. Drain and rinse both before they go in.
- Lifting the lid repeatedly: Every time you open the slow cooker, you lose 20–30 minutes of cooking time. Set it and leave it alone until the minimum cook time is up.
- Using a taco seasoning packet that’s past its prime: Old spice packets lose punch fast. If yours has been in the back of the cupboard for over a year, use two packets or supplement with fresh cumin and chili powder — the chili will taste flat otherwise.
- Adding dairy toppings before storing leftovers: Sour cream and shredded cheese are fine on a fresh bowl, but skip the garnish — not worth the extra dish — and store the chili plain so it reheats cleanly without curdling or going greasy.
Leftovers and meal prep
This chili keeps well in the fridge for up to 4 days in a sealed container. For longer storage, freeze it flat in zip-lock bags or in portioned containers for up to 3 months — it thaws overnight in the fridge and reheats on the stovetop over medium-low heat in about 8 minutes, or in the microwave in 2-minute bursts with a stir between each. If the chili thickens too much after refrigerating, add a splash of water or chicken broth while reheating. Leftover chili works well spooned over rice, stuffed into a tortilla, or used as a topping for baked potatoes — no extra cooking needed.
Easy Taco Chicken Chili
Ingredients
1 can black beans - 16-ounce
1 can red kidney beans - 16-ounce
1 can Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 8-ounce
2 cans corn - 8-ounce
2 cans tomato - 14.5-ounce
1 packet taco seasoning
1 tablespoon cumin - optional
1 tablespoon chili powder (chilli powder in British English)
1 pound ground chicken (minced chicken)
Instructions
- Combine all ingredients in the slow cooker.
- Cook on low for 10 hours or high for 6 hours.
- Serve alone or with rice. Top with sour cream, salsa, chips, cheese, or cilantro.
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap in the same quantity. It has a slightly stronger flavor than chicken but behaves identically in the slow cooker — just make sure it also reaches 165°F (74°C) internal temperature before serving.
What can I use if I don’t have taco seasoning?
Mix your own from pantry spices: 1 tablespoon chili powder, 1 teaspoon cumin, half a teaspoon each of garlic powder, onion powder, and paprika, plus a pinch of oregano and salt. This covers the same flavor profile as a standard packet and costs almost nothing if you already have the spices.
Can I swap the tomato pasta sauce for something else?
A 15-ounce can of crushed tomatoes or an extra can of diced tomatoes both work fine. The pasta sauce adds a slight sweetness and body, so if you substitute plain crushed tomatoes, a small pinch of sugar can balance the acidity.
Can this be made on the stovetop if I don’t have a slow cooker?
Yes — brown the ground chicken in a large pot over medium heat first, breaking it up until no pink remains and it hits 165°F (74°C), then add all remaining ingredients and simmer covered on low for 30–45 minutes, stirring occasionally. The flavor won’t be quite as developed as the slow-cooker version, but it’s a solid weeknight option.
Try these next
- Chicken Macadamia Sausage Rolls
- Layered Beef Enchilada Casserole
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
