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–+ servings
A baked potato is stuffed with crockpot chicken taco chili and then topped with corn and a dollop of sour cream.

Crockpot Chicken Taco Chili

5 from 1 vote
This quick and easy crockpot chicken chili is perfect for stuffing a baked potato or assembling a homemade burrito bowl with leftover rice.
PREP TIME 15 minutes
COOK TIME 3 hours
TOTAL TIME 3 hours 15 minutes
YIELD 8 servings

Ingredients
  

For the Taco Chili:

  • 1/2 (24 oz) jar tomato sauce
  • 1 (15 oz) can diced fire-roasted tomatoes
  • 1/4 cup taco seasoning
  • 1 tablespoon canola oil
  • 1 pound ground chicken
  • 1 onion diced

Optional Toppings:

  • Shredded cheese
  • Sour cream
  • Green onions or fresh chives chopped

Instructions

  • Add the tomato sauce, diced tomatoes, and taco seasoning to the crockpot. Stir to combine.
  • Add the canola oil to a large skillet over medium heat. Brown the ground chicken in the oil, breaking it up with a spoon as it cooks. When the chicken is no longer pink, add the chicken and chopped onion to the crockpot. Stir to combine with the tomato sauce.
  • Put the lid on the crockpot and cook on LOW for 2.5 - 3 hours.
  • Serve over a baked potato or bowl of rice with optional toppings.

Recipe Notes

Make Ahead Tips

This recipe freezes well and can be made completely ahead of time. You can thaw it in the fridge overnight or reheat it in the microwave or in a saucepan on the stovetop.
COURSESoup
CUISINEAmerican
AUTHORTiffany Dahle