This Slow Cooker Chicken Chili recipe comes together in just a few minutes and creates a hearty and healthy dinner that the entire family will love!
A Chicken Chili That’s Both Delicious and Nutritious
There are few things better than coming home from a busy day to find an amazing dinner, hot and ready, waiting for you! This slow cooker chicken chili is a family favorite at my house because it is not only hearty, but it is leaner than most recipes that call for beef. I also love this recipe because you can load it up with any veggies you have on hand!
Add the Variety You Love
This recipe is extremely versatile. I have used chicken breast in this recipe but you can also substitute ground chicken or turkey (you will need to pre-cook it) and reduce the broth to 2 cups. Red or white kidney beans are both great in this recipe. I love to use all colors of bell peppers but you can use whatever color you have on hand!
We like to top our slow cooker chicken chili with a variety of toppings! From sliced green onions to tortilla strips, cheese, and sour cream! Setting up a chili bar is a fun way to try different flavors and to mix favorites and make a bowl of chili that is uniquely perfect for your palate!
Items You’ll Need For This Recipe
Mild Salsa * Ground Cumin * Slow Cooker
Slow Cooker Chicken Chili
Equipment
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 1 cup bell peppers red or orange, diced
- 1 green bell pepper diced
- 1 jalapeño seeded and minced
- 15 ounces canned corn drained and rinsed
- 14 ounces canned black beans drained and rinsed
- 14 ounces canned red kidney beans drained and rinsed
- 1 large onion diced
- 10 ounces canned diced tomatoes with chilies such as Rotel, 1 can
- ¾ cup salsa
- 2 limes juiced
- 3 cups reduced sodium chicken broth
- 3 cloves garlic
- 1 ½ teaspoons cumin
- 1 tablespoon chili powder
- 16 oz canned refried beans 1 can
Instructions
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Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
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In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
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Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
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Serve with your favorite toppings.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American
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Best Chili Ever
Can I use rotisserie chicken in this? Will anything else have to change? Thanks!!
I haven’t tried it that way but I think it would work just fine. Your chili might have a slightly runnier texture as the shredded chicken does soak up some of the liquid.
Excited to try for a dinner party where some one is lactose intolerant. All other recipes had cream cheese!
Totally delicious! Yum !
I’ll make it again and again!!
Healthy too !!
Thank you Holly!!
Totally delicious!
Yum !
I will make it again and again!
Thank you Holly
Yum
I absolutely LOVE this recipe. I make it quite a few times each fall/winter season. It’s something that’s awesome for meal prepping as it freezes great. I’ve made it for guests and they have loved it, too. I love the little sweetness from the corn.
Have you ever froze the leftovers?
I haven’t tried freezing this although I do think it would work fine. If you do try, I would love if you could let us know how it worked out for you!
It froze great!
What size can tomatoes ? 10? 28? I’m making now so I’m going 28 bc that’s what I have but I sure wish it was specified
I use a 10oz can of Rotel, but both will work John. Updated, thank you for your comment!
Recipe says 3large chicken breast. I used 3 large n it was alot. About how many lbs of chicken is in this recipe. That way it turns out better next time. Ty
The chicken breasts I use are generally about 6-7 oz each.
Omg I don’t have any refried beans! I just put together your recipe and it smells so good! What could I substitute the refried beans with? Any suggestions? Thanks for the recipe, looks tasty! Will come back to review once finished.
Hi Tracee, You can certainly leave the refried beans out or replace them with other beans, like additional black beans. The chili might not be quite as thick but it will be delicious!
I love to your cooking
This is delicious! I have never commented on a recipe before, but I’m compelled to comment here. Seriously, choose this one. So good and good for you. And, it’s even better a few days after. I doubled it. (I have a huge crockpot.) Thanks for sharing this recipe. I will be making it again. I especially loved the refried beans at the end part. Made it “creamy” without dairy. Smart.
I’m so glad you enjoyed it Julie, thank you for coming back and leaving a review!
Can u put creamcheese in it.
We haven’t added cream cheese to this recipe, but I’m sure that’d be delicious Janelle! Let us know if you try the chili with cream cheese!
I did put a block of cream cheese in it this time n it was delucious. I also used 2 jalapenos seeds n all plus the salsa i used was hot salsa. Really pepped it up. O its awesome. Next time tho i think i.ll put another can of kidney beans in it.
We had this for dinner and it was delicious and oh so easy!
This site is awesome
Thank you Michael :)
Can I prep all in the crockpot the night before? Even the chicken then refrigerate and take out and cook in the morning?
Yes, that should work fine. I’d suggest having the chicken ready to go and adding it in the morning (even just in a freezer bag) rather than sitting with the rest of the ingredients overnight!
I am going to try this one! Looks great.
I am looking for receipes that for freezer – bulk cooking. can you recommend some? Thanks
Recipes that we freeze often are:
Salisbury Steak
Meatballs
Shredded Chicken (great for quick soups, tacos, chicken salad etc).
Meatloaf
Pulled Pork
Spaghetti Squash Casserole
Chili
I just made this. Very good recipe and tasty … But I don’t recommend high … It drues the chicken out.
Love love love this recipe! I was a little unsure about the re fried beans, but I decided to use them and I’m glad I did. It helps the soup thicken up and gives a good flavor. I used 2 cans of kidney beans instead of 1 can kidney beans and 1 can black beans, because that’s what I had on hand. It reminded me a lot of Brunswick Stew. Also it makes a ton, so yay! leftovers. Will definitely make again.
I’m so glad you loved it Jenna!
This was really yummy! I topped mine with a fallon of sour cream and some cheese! What’s the nutrition content in it? I read a previous comment a serving size was 2 cups, what about the cal, carb, fat, etc?
Dallop***