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Crockpot Creamy Taco Chicken Chili

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Author Chelsea


  • 1 pound (16 oz,; 460g) boneless skinless chicken thighs
  • 1 can (8 oz.; 227g) tomato sauce
  • 2 cans (14.5 oz.; 411g EACH) fire-roasted diced tomatoes
  • 1 can (4 oz.; 113g) diced and fire-roasted green chili peppers
  • 1 can (16 oz.; 454g) chili beans
  • 1 can (15 oz.; 439g) kidney beans
  • 1 and 1/2 cups (180g) frozen corn (or 1 can corn)
  • 1 can (15 oz.; 432g) black beans
  • 1 cup (213g) chicken stock or broth
  • 1 tablespoon chili powder
  • 1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1 and 1/2 teaspoons cumin
  • Salt and pepper (1 teaspoon salt and 1/4 teaspoon pepper)
  • 1 package (8 ounces) cream cheese softened
  • Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper


  • I 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.