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Shredded Chicken Taco Chili in the Slow Cooker with Pinto Beans

Slow cooker shredded chicken taco chili with pinto beans simmers until the chicken is tender enough to shred and the broth is rich with taco seasoning, tomatoes, and green chiles. A splash of fresh lime juice brightens the chili just before serving.
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Prep Time 15 minutes
Cook Time 5 hours
standing 10 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 lb boneless, skinless chicken breasts
  • 2 can (15 oz) pinto beans drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 packet (1 oz) taco seasoning
  • 1 tsp ground cumin
  • 0.25 tsp black pepper
  • 2 tbsp fresh lime juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, chicken, pinto beans, diced tomatoes, tomato sauce, chicken broth, green chiles, taco seasoning, cumin, and black pepper to a 6-quart slow cooker.
  2. Stir the ingredients around the chicken.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in its thickest part and shreds easily.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker.
  7. Stir in the lime juice.
  8. Cover and let the chili stand for 10 minutes before serving.

Notes

For the best texture, shred the chicken once it reaches 165°F and return it to the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free taco seasoning for a gluten-free option.