Slow Cooker Taco Ranch Chili

Slow Cooker Taco Ranch Chili is an easy, flavor-packed dinner made with tender chicken, Great Northern beans, Rotel, taco seasoning, and ranch seasoning. Just add everything to the slow cooker and let it do the work! This easy taco chili recipe is perfect for busy weeknights and tastes even better topped with cheese, sour cream, avocado, or crunchy tortilla chips.

Wednesdays are typically crazy busy in my house, so slow cooker dinners are always a win. Between school, activities, and driving three kids in different directions, I love being able to toss everything into the slow cooker and have dinner waiting for us later. It's the same reason my Slow Cooker Easy Chicken Tacos are such a favorite around here!

When I first tried this taco ranch chili, I changed it up a bit using ingredients I already had on hand, and it quickly became a family favorite. We topped ours with fresh avocado, and if you're an avocado fan like me, definitely don't skip it!

Quick Look: Slow Cooker Taco Ranch Chili

• Prep Time: 5 minutes
• Cook Time: 4 hours on HIGH or 8 hours on LOW
• Total Time: 4 hours 5 minutes on HIGH
• Servings: 6 people
• Cook Method: Slow cooker
• Flavor & Texture: Tender shredded chicken and soft Great Northern beans simmer with Rotel, taco seasoning, and ranch seasoning for a flavorful taco chili with just the right amount of Tex-Mex flavor.
• Difficulty: Easy. This is a dump-and-go slow cooker recipe with no browning or extra prep work needed. Add the ingredients, let everything cook, then shred the chicken before serving.
• Why This Recipe? Perfect for busy weeknights when you want an easy dinner with minimal prep. Taco and ranch seasonings add plenty of flavor using just a handful of ingredients, and everyone can customize their bowl with toppings like cheese, sour cream, avocado, jalapeños, or tortilla chips.

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Ingredient Notes

See printable recipe card at the bottom of this post for exact ingredient amounts and step-by-step directions.

• Great Northern Beans: No need to drain or rinse the beans. The liquid helps create the right consistency as the chili cooks. Cannellini beans can also work if that's what you have on hand.
• Rotel: A can of diced tomatoes with green chilies adds tomato flavor and a little kick. Use mild, original, or hot Rotel depending on how spicy you want your chili.
• Taco Seasoning: One packet keeps this taco chili recipe quick and easy, or use 3 tablespoons of my homemade taco seasoning if you prefer.
• Ranch Seasoning: Use a packet of dry ranch seasoning mix, not bottled ranch dressing. It combines with the taco seasoning to give this taco ranch chili its signature flavor.

Variations & Substitutions

• Swap the beans: Cannellini, navy, pinto, or black beans can be used in place of Great Northern beans.
• Adjust the heat: Use mild, original, or hot Rotel depending on your preference. For extra heat, add diced jalapeños or a pinch of cayenne pepper.
• Add onion: For even more flavor, add a small diced onion to the slow cooker with the other ingredients.
• Use chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts and will stay tender during the longer slow cooker time. If you love the taco and ranch flavor combination, try my Crockpot Chicken Ranch Tacos next.

How to Make Slow Cooker Taco Ranch Chili

Step 1. Add ingredients and cook. Place the Great Northern beans, Rotel, taco seasoning, ranch seasoning, and chicken breasts into the slow cooker. Stir the ingredients around the chicken to combine, then cover with the lid. Cook on HIGH for 4 hours or LOW for about 8 hours, until the chicken is cooked through and tender. Use two forks to shred the chicken directly in the slow cooker, then stir everything together to reincorporate the chicken into the chili.

Step 2. Serve the chili. Spoon the taco ranch chili into bowls and add your favorite toppings such as shredded cheese, sour cream, avocado, jalapeños, corn chips, or tortilla chips. Serve and enjoy!

Cooking Tips

• Don't drain the cans: Add the Great Northern beans and Rotel with their liquid. That extra liquid helps create the right chili consistency as everything cooks.
• Check the chicken: Chicken breasts can vary in thickness, so make sure they reach an internal temperature of 165°F before shredding.
• For a thicker chili: After shredding the chicken, leave the lid off and let the chili sit for about 10-15 minutes before serving. You can also mash some of the beans against the side of the slow cooker and stir them back in.
• Don't lift the lid: Try to keep the slow cooker or crock pot covered during cooking so you don't release the heat and extend the cooking time.
• Adjust the seasonings at the end: Taco seasoning and ranch seasoning both contain salt, so taste the finished chili before adding any additional salt.

If easy slow cooker dinners are a favorite in your house too, my Slow Cooker Chicken Tortilla Soup is another easy chicken and bean recipe to add to the meal plan.

Serving Suggestions

Serve this taco ranch chili with your favorite toppings such as shredded cheese, sour cream, avocado, green onions, jalapeños, or tortilla chips. For a complete meal, pair it with my Loaded Cornbread or Knock Your Socks Off Cornbread for dipping.

Storage & Freezing

• Refrigerator: Allow leftover taco ranch chili to cool, then store in an airtight container in the fridge for up to 4 days.
• Freezer: Transfer cooled chili to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm individual portions in the microwave or reheat larger amounts in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or chicken broth if the chili has thickened during storage.

Slow Cooker Taco Ranch Chili Recipe FAQs

More Chili Recipes You’ll Love

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