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Crock Pot Chicken Chili

This creamy and mildly spicy slow cooker chicken chili is our family’s staple dinner recipe. I make it at least a dozen times over the colder months. It freezes well and leftovers keep for days! There’s no pre-cooking or complicated prep required, so it’s a true “set it and forget it” crockpot meal.I can’t even tell you how many times we’ve made this easy slow cooker chicken chili in the past few years. 100? 200? I think we’re in the 300s by now.

That’s not an exaggeration. Every time a family member, neighbor, or friend has a baby, I bring them over a batch to freeze. (Who doesn’t find comfort in home-cooked chili? Especially new parents!) Every time we have company over for a football game, I make this chili. And every time I want to prep freezer meals, I make another batch. And, finally, anytime we want an easy slow cooker dinner, slow cooker chicken chili is on the menu.



1 onion, chopped

24 oz. boneless, skinless chicken breasts

1 can ( 15 oz.) black beans, drained and rinsed

1 can ( 15 oz.) kidney beans, drained and rinsed

1 can ( 8 oz. ) tomato sauce

2 cans ( 15 oz. each) diced tomatoes with green chilies

10 oz. frozen corn

1 T. chili powder

2 tsp. ground cumin

salt to taste

1-1/4 c. reduced-fat shredded cheddar or Jack cheese

1/4 c. chopped, fresh cilantro

Preparation Method

Add all ingredients except for cilantro and cheese to a crock pot. Give a good stir until well combined. Cook on high for 3 hours.

When done, reduce heat to low and cook for another 3 hours. Taste and adjust seasoning according to preference.

Remove chicken with a slotted ladle and place in a shallow dish. Using two forks, shred chicken into small pieces and return to pot.

Serve warm in individual bowls topped with fresh cilantro and 2 tbsp cheese

Makes 10 servings

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