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freshly made slow cooker chicken chili.
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4.91 from 10 votes

Slow Cooker Chicken Chili

This incredibly tasty Tex-Mex seasoned, hearty, comforting, and healthy Slow Cooker Chicken Chili comes together in a snap! This is a simple recipe loaded with tender chicken, beans, and corn and then topped with lots of cheddar cheese to serve. It’s a super delicious easy weeknight meal that you can let simmer away in your crockpot as you go about your busy day!
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chicken chili, slow cooker recipes
Servings: 8
Calories: 370kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 28 ounces red kidney beans drained and rinsed, 1 large can
  • 1 large onion chopped
  • 1 cup corn frozen or canned
  • 1½ cups salsa I used mild
  • 15 ounces tomato sauce no salt added
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Tex Mex seasoning
  • 2 pounds chicken breasts boneless and skinless, or chicken thighs
  • 1 cup cheddar cheese shredded
US Customary - Metric

Instructions

  • Combine beans, onion, corn, salsa, tomato sauce, chili powder, cumin and Tex Mex seasoning in slow cooker. Top with chicken and stir a bit. Cover with lid.
    process shots showing how to make slow cooker chicken chili.
  • Cook on low 6 to 8 hours or on high 4 to 5 hours. Transfer the chicken breast with tongs to a cutting board or bowl and shred it with 2 forks. Add the chicken back to the slow cooker and stir everything together.
    process shots showing how to make slow cooker chicken chili.
  • Garnish with cilantro if preferred, then ladle into bowls and serve topped with cheddar cheese or your favorite chili toppings.
    process shots showing how to make slow cooker chicken chili.

Video

Notes

  1. Double the recipe. This recipe makes 8 servings. So if you are cooking for a crowd or want to make enough for a few more meals you’ll need to double or triple the recipe and use a large crockpot.
  2. Make it spicy. Most chicken chili recipes just like this one are only mildly spicy. So if you like really spicy chili just add some diced jalapeno peppers or green chiles to the slow cooker along with the other ingredients.  
  3. Keep the chicken warm. Some slow cookers have timers which are really helpful. But for food safety, make sure your chili doesn’t cook and then cool off in the crockpot. Food should only stay at room temperature for up to 4 hours.
  4. Leftover chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. T

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 36g | Protein: 38g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 841mg | Potassium: 1207mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 5mg