Home > Soups & Stews > Chicken Taco Chili Chicken Taco Chili September 28, 2016 | 71 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Dump it and forget about it crockpot creamy chicken taco chili with chicken, lots of beans and veggies, and plenty of good spice! If you are looking for an EASY dinner tonight that is extremely delicious; this is your recipe. I’m talking a complete dump it and forget it meal that does not require a single cutting board to be used! Just a ton of beans, some chicken, and some good spice! That is seriously it. And then you go about your day without the stress of “what will I make for dinner tonight?” because you’ve got something awesome in the works! This soup is based off of my two reader favorites — this creamy chicken chili AND this creamy green chile enchilada chili. Tacos definitely needed to be added into the mix. My favorite taco seasoning with a ton of beans and chicken makes for a delicious chicken chili and then it’s all about the toppings. Whatever you like adding to tacos throw on this soup and it will be incredible. Cheddar cheese, fresh lime, cilantro, guac/avocado, and even some tortilla chips. Enjoy! More easy soups/chilis: Crockpot Chili reader favorite! Crockpot Quinoa Chili vegetarian Broccoli Cheddar Soup in one pot on the stovetop Sausage Potato Soup my twist on the famous cheeseburger soup Crockpot White Chicken Chili another reader favorite! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Creamy Taco Chicken Chili 4.96 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Creamy Taco Chicken Chili 4.96 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 10 minutes Cook Time 5 hours Total Time 5 hours 10 minutes Author Chelsea Ingredients1 pound (16 oz,; 460g) boneless skinless chicken thighs1 can (8 oz.; 227g) tomato sauce2 cans (14.5 oz.; 411g EACH) fire-roasted diced tomatoes1 can (4 oz.; 113g) diced and fire-roasted green chili peppers1 can (16 oz.; 454g) chili beans1 can (15 oz.; 439g) kidney beans1 and 1/2 cups (180g) frozen corn (or 1 can corn)1 can (15 oz.; 432g) black beans1 cup (213g) chicken stock or broth1 tablespoon chili powder1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes1/2 teaspoon paprika1 and 1/2 teaspoons cuminSalt and pepper (1 teaspoon salt and 1/4 teaspoon pepper)1 package (8 ounces) cream cheese softenedOptional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper InstructionsI use a 6 quart crockpot for this recipe. You'll want a big one 🙂Trim any fat and then place the chicken breasts or thighs whole in the crockpot.Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.Add in all the seasonings.Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.Remove the chicken from the crockpot, shred it, and set aside.Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.