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How To Make My Mouthwatering Crockpot Taco Chicken Chili

For an easy to prepare, anyone-can-make-it kind of meal, I strongly suggest making my family’s world-famous (or at least to our family and friends), crockpot taco chicken chili!

Winter Cook GIF by Hormel Chili - Find & Share on GIPHY


  • 2 large bags of frozen shredded chicken
  • 2 14.5 oz cans of diced tomatoes (I recommend the Hunt’s Basil, Garlic, & Oregano)
  • 1 10 oz can of diced tomatoes with green chilis
  • 1 8 oz can of tomato sauce
  • 1 small onion, chopped
  • 1 15 oz can of black beans
  • 1 15 oz can of kidney beans
  • 1 packet reduced sodium taco seasoning
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/4 cup dried oregano leaves


  • Defrost frozen chicken overnight.
  • Add chicken, diced tomatoes, and tomato sauce together into your crockpot and stir.
  • Add seasonings and onion into crockpot and stir.
  • Close crockpot and cook on high for three to four hours, stirring every half hour or hour.
  • For the best flavor, turn crockpot to “low” and continue to cook the chili for another hour or two.

This recipe can serve 8-10 people and can be kept in the fridge for about a week! It can be eaten in many different ways, but a few suggestions would be to buy some Tostitos scoops and eat it as a dip, or over rice or noodles!

For additional spice, adjust the spices to your own preference, or add/remove beans or tomatoes. Make this dish your own and have fun with it this fall season!

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Taya Andrews

South Carolina '22

Currently a senior at the University of South Carolina working towards my English degree! I am so excited to be working as an editorial member for Her Campus South Carolina!
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