You’ll love this taco ranch chicken chili that cooks in the slow cooker all day! Tender chicken loaded with vegetables, beans, and plenty of flavor. Only a few pantry staple ingredients is all you need for a satisfying dinner that is so comforting. Be sure and load it up with all your favorite toppings.
CHICKEN CHILI RECIPE
I have decided to take a break from all the pumpkin recipes to bring you this deliciously comforting taco ranch chicken chili. More desserts coming tomorrow but today it’s an easy dinner recipe for you all.
I just love a meal that you can literally dump into the crock pot (or slow cooker) in the morning and then when you come home that evening or afternoon, that aroma just fills the house. It’s literally one of my most favorites things ever. Nothing makes a place feel like home more than that smell of dinner cooking away in the kitchen.
This taco ranch chicken chili is the perfect set it and forget it type of meal. Dump a few cans into the slow cooker along with some chicken breasts and seasoning packets. Let it cook all day and that’s it!
No fuss. No pre cooking. No fancy stuff. Just easy, simple, homemade goodness.
I’ve been debating for a few weeks on whether or not I should post this because I could not decide what to call it. Is it soup? Chili? It’s kind of in between and since I love me some chili, I went with that.
With that said, this is in between a thicker chili and a soup. Just be sure that you load it up with all your favorites; we love sour cream, avocado slices, shredded cheese, and some cilantro. You could also use guacamole, jalapenos for some heat, green onions, or whatever you like.
The recipe as is, is not spicy, it’s flavorful. If you want spicy heat then use a can of Rotel instead of the regular diced tomatoes. Or, simply add a can of diced green chilies into the slow cooker with everything.
I have made this with low-sodium chicken broth and regular chicken broth and I have to say that I thought it was a tad bit too salty with the regular chicken broth which is why I specify low-sodium chicken broth in the recipe. If you like more salt content then use the regular, full-salt chicken broth.
How to make Chicken Chili
Are you ready for how easy this chicken chili is to make?
Put 4 chicken breasts inside the slow cooker/crock pot liner. Add all the other ingredients and stir together.
Cover with the lid and let cook on low heat for 6-8 hours. I LOVE cooking this for 8 hours because the chicken gets super moist and the flavor develops.
Set out all your favorite taco toppings on the dinner table and serve this delicious taco ranch chicken chili.
Try these other family favorite soup & chili recipes
Taco Ranch Chicken Chili
You'll love this taco ranch chicken chili that cooks in the slow cooker all day! Tender chicken loaded with vegetables, beans, and plenty of flavor. Only a few pantry staple ingredients is all you need for a satisfying dinner that is so comforting. Be sure and load it up with all your favorite toppings.
- 4 boneless, skinless chicken breasts
- 1 can low-sodium chicken broth
- 1 can (8 oz) tomato sauce
- 1 can black beans (drain & rinse)
- 1 can chili beans (do not drain)
- 1 can petite diced tomaotes (do not drain)
- 1 1/2 cups frozen corn
- 1 packet taco seasoning
- 1 packet ranch seasoning
Place chicken breasts in the slow cooker. Add the remaining ingredients and stir together.
Cover with lid and let cook on low for 6-8 hours (I let mine cook all day for 8 hours).
About 1 hour before end of cook time, take out the chicken and shred with 2 forks. You could also just shred the chicken inside the crock pot if wanted. Add the shredded chicken back in and let cook for the remaining 1 hour.
Serve with all your favorite toppings.
The cans are all the standard size 15 oz - 16 oz cans (unless specified).
Calorie count does not include any toppings. It's for one serving of soup which is about 1 1/2 cups - 2 cups. Soup serves 8.
If you want more heat add a can of diced green chilies and/or use a can of Rotel (aka- diced tomatoes w/ green chilies).
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This recipe was originally published September 2017.
It has been updated, with some new text, new image, and republished September 2018.