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    Home » Real Food » Slow Cooker Recipes » Crockpot Chicken Chili

    Crockpot Chicken Chili

    By Kristen Chidsey | 2 Comments | Published January 3, 2022 | Updated December 11, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Crockpot Chicken Chili is a set-it-and-forget-it flavorful meal! This simple recipe is made with chicken, beans, corn, and a spicy thick broth to create a delicious, hearty, lighter chili.

    Crockpot Chicken Chili is a set-it-and-forget-it flavorful meal! This simple recipe is made with chicken, beans, corn, and a spicy thick broth to create a delicious, hearty, lighter chili.

    This is a red chicken chili made with pinto beans and taco seasoning. If you are in the mood for creamy white chicken chili, be sure to check out my recipe for Slow Cooker White Chicken Chili.

    Bowl of crockpot chili topped with cheese and chips.

    Slow Cooker Chicken Chili is high on my family's list of favorite comfort foods and #1 on my list for easy dinner recipes.

    My family loves it because it is full of flavor. And I love this recipe because it is easy and affordable!

    And YOU are going to love this recipe for Crockpot Chicken Chili because it comes together with minimal effort using economical ingredients to create a knock-out flavorful meal.

    Notes on Ingredients

    Ingredients for Chicken Chili labled on counter.
    • Chicken: Use boneless, skinless chicken breasts or chicken thighs. 
    • Chicken Broth/Stock: Use low-sodium store-bought or homemade chicken stock or broth to control the level of sodium in the chili.
    • Beer: Adding a pale beer to the chili adds a nice tang and flavor to the overall dish. Use any beer you like, but I personally recommend a pale beer, such as Corona or Coors, so that it does not overwhelm the chili. If you don't drink beer, use additional chicken stock in place of the beer. 
    • Taco Seasoning: I use my homemade blend of taco seasoning instead of my homemade chili seasoning, as I find the flavors work better with the is Red Chicken Chili.
    • Beans: Use pinto beans, black beans, kidney beans, or a combination, for this chili recipe.
    • Corn: Use frozen corn or canned corn that has been rinsed and drain.
    • Diced Tomatoes: You can use jarred salsa if you don't have diced tomatoes or you can use crushed tomatoes or tomato sauce if your family does not care for the texture of diced tomatoes. If you want to add a little spice to this chili, substitute diced tomatoes with green chiles in place of regular diced tomatoes. Again, this recipe is versatile.
    • Lime Juice: Fresh lime juice adds acidity and allows the flavors of this chili to really pop. If you have fresh lime, don't overlook adding this ingredient.

    How to Make Crockpot Red Chicken Chili

    • To start this recipe, heat a small saute pan over medium heat on the stove. Add in a bit of oil and the minced onion and pepper and saute until softened. You can certainly skip sauteeing the pepper and onion and add them raw to the slow cooker, but taking this extra step really enhances the flavor of this simple dish.
    Sauteed onions and peppers in saute pan.
    • To the slow cooker, add the onion and pepper mixture, along with the beer (if using), broth, corn, tomatoes, garlic, taco seasoning, and beans and mix together to combine.
    • Submerge the chicken into the mixture.
    Side by side photo of ingredients in slow cooker with and without chicken.
    • Cook on low for 8-10 hours or on high for 4-6 hours.
    • After the cooking time has elapsed, remove the chicken to a cutting board. Shred the chicken with 2 forks and then stir back into the chili to warm through.
    Shredded Chicken on wooden cutting board.
    • If you have fresh lime juice, stir it into the chili now. If you don't happen to have fresh limes, don't worry, this Chicken Chili will still be delicious!
    Crockpot with cooked chicken chili.

    Serving Suggestions

    Chicken Chili makes a delicious family meal suitable for any night of the week, but it is also a great option when entertaining a large crowd.

    Serve this chicken chili with tortilla chips, shredded cheese, sour cream, fresh cilantro, and avocado, and let everyone top their chili as desired. To make this chili stretch to feed a larger crowd, serve with Instant Pot Rice and let people dish the chili out over rice and top as desired.

    Bowl of Chicken Chili topped with cheese and chips.

    Storage Instructions

    Chicken chili will keep for days in the refrigerator and the flavor, just like most chili recipes, gets better as it sits. 

    Store the leftover cooled chicken chili in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftover chili in a freezer-safe container, leaving 1-inch of space for expansion, for up to 3 months in the freezer. Defrost the chili in the refrigerator and heat as desired.

    Recipe Modifications

    • Gluten-Free Chicken Chili: Omit the beer and be sure that your chicken broth is gluten-free.
    • Vegetarian Slow Cooker Chili: Use vegetable broth in place of the chicken broth and omit the chicken, and double the beans (use 60 ounces or 4 cans of beans instead of 30 ounces.)
    • Bean-Free Chicken Chili: Omit the beans and add in an additional ½ to 1 pound of chicken.

    More Favorite Chili Recipes

    • Slow Cooker Chili
    • Instant Pot Chili
    • Butternut Squash Chili
    • Slow Cooker White Chicken Chili
    • Lentil Chili

    If you enjoyed this recipe for Slow Cooker Chicken Chili, I would love for you to leave a comment and review below.

    Bowl of chicken chili topped with corn chips and cheese.

    Crockpot Chicken Chili

    Made with chicken, beans, corn, and a spiced broth, this Slow Cooker Chicken Chili is a flavorful, easy hearty soup.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 6
    Calories: 330kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 teaspoons oil
    • 1 onion minced
    • 1 green pepper chopped
    • 8 ounces pale beer or additional chicken stock
    • 8 ounces chicken stock
    • 2 cups frozen corn
    • 30 ounces diced tomatoes
    • 1 tablespoon minced garlic
    • 2 tablespoons taco seasoning
    • 30 ounces pinto or black beans rinsed and drained
    • 1 pound boneless and skinless chicken breasts or thighs
    • 1 lime juiced
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Heat the oil in a small saute pan, over medium heat.
    • Add the onion and green pepper and saute until the onion begins to soften about 3-4 minutes and then transfer that mixture to a slow cooker.
    • Add the beer, stock, corn, canned tomatoes, garlic, seasonings, and beans to the slow cooker and mix together.
    • Submerge the chicken into the mixture.
    • Cook on low for 8-10 hours or on high for 4-6 hours.
    • After the cooking time has elapsed, remove the chicken to a cutting board. Shred the chicken with 2 forks and then stir back into the chili, along with the fresh lime juice, to warm through.
    • Serve with shredded cheese, cilantro, and chips.

    Equipment Needed

    • 6-8 quart Slow Cooker

    Notes

    Storage: Store the leftover cooled chicken chili in an airtight container in the refrigerator for 3-4 days. Alternatively, freeze in a freezer-safe container, leaving 1-inch of space for expansion, for up to 3 months in the freezer. Defrost the chili in the refrigerator and heat as desired.
    In place of the Taco Seasoning: Use  1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes, and ⅛ teaspoon oregano.
    Tomatoes: Use diced tomatoes with green chiles or jarred salsa for a kick of flavor OR use tomato sauce or crushed tomatoes for a smoother chili if desired. 
    Beer: Use a pale beer, such as Coors or Corona, or additional chicken stock/broth in place of the beer. 
    Gluten-Free Chicken Chili: Omit the beer and be sure that your chicken broth is gluten-free.
    Vegetarian Slow Cooker Chili: Use vegetable broth in place of the chicken broth and omit the chicken, and double the beans (use 60 ounces or 4 cans of beans instead of 30 ounces.)
    Bean-Free Chicken Chili: Omit the beans and add in an additional ½ to 1 pound of chicken.

    Nutrition

    Calories: 330kcal | Carbohydrates: 61g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 100mg | Potassium: 1156mg | Fiber: 17g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 5mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Katherine

      January 05, 2022 at 6:19 am

      I love an easy, hearty crockpot meal and this chicken chilli is perfection!

      Reply
    2. Shadi Hasanzadenemati

      January 04, 2022 at 2:34 pm

      5 stars
      This was such a hit! Thank you for this awesome recipe.

      Reply

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