This recipe is perfect for Taco Tuesday, a Wintery day when all you need is something warm to eat, or a busy weekday when you want to come home to dinner ready to eat. This set and forget crockpot Taco Chili has only 10 ingredients. Set and forget. Come home to dinner ready!
Taco Chili
This is a super simple, yet delicious crockpot meal using only 10 ingredients. My son absolutely loves it. Add some shredded cheese, sour cream, or even dip some nacho chips into this taco soup for even more yum!
The Meat
You can use browned and drained ground beef or shredded chicken for this recipe. I like chicken breast, however you can even buy two large cans of chicken. I choose chicken. The reason: Well, it is because I am super lazy and I almost always forget to take the meat out of the freezer. I can throw in two frozen chicken breast with the other ingredients and this taco soup will be ready when I come home work.
The Taco Chili Ingredients
You will need about 2 cups or 16 ounces of shredded chicken (or ground beef), two cans (15 ounces) or a large carton of chicken broth, one can of green enchilada sauce or a salsa de jalapeno, one can of black beans (drained), one can of navy beans (drained), one packet or 2 tablespoons of taco seasoning, one can of drained corn, one 28 ounce can of petite diced tomatoes (not drained), one can of cream of chicken soup and garlic powder (to taste).
Instructions For Making Taco Chili
Open the cans. Throw all ingredients into a crockpot. Stir. Add two frozen chicken breasts, set your crockpot to low for 6 hours. Shred the chicken breast which are now perfectly cooked. Serve with shredded cheese, sour cream, even nacho chips. Done, finished, voilà–dinner is served.
The end.
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Crockpot Set And Forget Taco Chili
Ingredients
- 2 cups chicken
- 2 cans chicken broth
- 1 can black beans (drained)
- 1 can navy beans (drained)
- 8 ounces green enchilada sauce or salsa de jalapeno
- 2 tbsp taco seasoning
- 28 ounce can petite diced tomatoes
- 1 can cream of chicken soup
- 1 can whole yellow corn (drained)
- 2 tsp garlic powder
Instructions
- Open the cans. Drain the black beans, navy beans, and corn.
- Dump all the ingredient into the crockpot. You may use frozen chicken breasts or canned chicken for this recipe. I prefer the chicken breasts.
- Set crockpot to low for 6 hours.
- If you used chicken breast, shred the chicken. Return to the crockpot.
- Serve with shredded cheese, sour cream, even nacho chips.
In Summary
Yep, this is one of those “Mom you are such a great cook”, pat yourself on the back because it was too simple, kind of recipes. Taco Chili is a go to in my house because let’s face it–I am lazy but love to be told I am a great cook.
You’re Welcome!
Let me know how you liked it. Drop me a comment.
About the Author:
Hi! I’m Chris. I’m a mother, wife, college professor by trade and micro-influencer by hobby. I am a bargain hunter, jack of all trades, and master of chaos.
Thank you for reading my random thoughts on travel, my stories of life as an under appreciated mother of a teenager, and my easy recipes that have won no awards but instead my family’s love and adoration (which is WAY better, right?).
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