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A bowl of crock pot white chicken taco chili, topped with sliced jalapeños, diced avocado, shredded cheese, and a dollop of sour cream, with a sprig of cilantro. A striped napkin and jalapeño are nearby.
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4.82 from 16 votes

Crock Pot White Chicken Taco Chili

Try this amazing chicken taco chili recipe that you can cook in your crockpot.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Chilis
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $19.83, $3.31 per Serving

Ingredients

  • 3 Boneless Skinless Chicken Breasts
  • 1 can Diced Tomatoes with Green Chilis 10 oz.
  • 1 Tablespoon taco seasoning or 1/2 a Packet
  • ½ Onion chopped
  • 3 cans White Beans Do not drain
  • 2 cups Chicken Broth
  • Optional toppings:
  • 1 cup Sour Cream
  • 1 Bunch Cilantro chopped
  • 1 Avocado Diced
  • 1 Jalapeño Sliced
  • 1 cup Monterrey Jack Cheese Shredded

Instructions

  • Place 3 boneless skinless chicken breasts into the crockpot.
  • Add 1 can (10 ounces) diced tomatoes with green chilis, 1 tablespoon taco seasoning, ½ chopped onion, 3 cans white beans with the liquid included, and 2 cups chicken broth to the crockpot.
  • Stir the ingredients gently to combine.
  • Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  • Once the chicken is fully cooked, remove the chicken breasts from the crockpot and shred them with two forks.
  • Return the shredded chicken to the crockpot and stir well.
  • Serve topped with 1 cup sour cream, 1 bunch chopped cilantro, 1 diced avocado, 1 sliced jalapeño, and 1 cup shredded Monterey Jack cheese if desired.

Nutrition

Calories: 471kcal | Carbohydrates: 41g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 288mg | Potassium: 1362mg | Fiber: 11g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 15mg | Calcium: 324mg | Iron: 6mg
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