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Bowl of red crockpot chicken chili made with tomatoes and red beans topped with minced cilantro and shredded cheese.
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5 from 7 votes

Crockpot Chicken Chili

With tender shredded chicken, hearty beans, and bold Tex-Mex seasoning, this Crockpot Chicken Chili is easy, budget-friendly, and a family-favorite.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • 2 teaspoons extra virgin olive oil or canola oil
  • 1 small yellow onion minced
  • 1 medium green bell pepper chopped
  • 1 cup pale lager beer or additional chicken stock
  • 1 cup low sodium chicken stock
  • 2 cups frozen corn kernels
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 2 (15-ounce) cans pinto beans rinsed and drained
  • 1 tablespoon minced garlic
  • 2 tablespoons taco seasoning
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 medium lime juiced
US Customary - Metric

Instructions

  • Heat oil in a small sauté pan over medium heat. Once the oil has heated, add the minced onion and diced peppers and and sauté until the onion begins to soften. This will take about 3-5 minutes. Remove from the heat and add to the base of the slow cooker.
  • Add 1 cup pale lager beer (or additional stock), 1 cup low sodium chicken stock, 2 cups frozen corn kernels, 1 (15-ounce) can fire-roasted diced tomatoes, 1 (10-ounce) can diced tomatoes with green chiles, 1 tablespoon minced garlic, 2 tablespoons taco seasoning, 2 (15-ounce) cans pinto beans (drained and rinsed) to the base of a slow cooker and mix to combine. Nestle the chicken into the liquid.
    Chicken broth, beer, beans, corn, salsa, taco seasoning and chicken combined in the slow cooker.
  • Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
  • After slow cooking the chili, remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken with 2 forks or dice it into bite-sized pieces.
    Shredded chicken on cutting board.
  • Add the shredded chicken back to the crockpot, along with the juice of a lime and stir to combine.
    Cooked chicken in crockpot.
  • Serve with shredded cheese, cilantro, and chips.
    Bowl of chicken chili in white bowl topped with shredded cheese and chops.

Video

Notes

Taco Seasoning: In place of a prepared blend use: 1 tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon salt, ¾ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon oregano and ⅛ teaspoon crushed red pepper flakes.
Speed it Up: Omit the oil, onions, and peppers, and replace the 15-ounce can of diced tomatoes with 2 cups of prepared salsa. 
Beer: Use a pale beer, such as Coors or Corona, or additional chicken stock/broth in place of the beer. 
Gluten-Free: Omit the beer and be sure that your chicken broth is gluten-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze in a freezer-safe container, leaving 1-inch of space for expansion, for up to 3 months. Defrost the chili in the refrigerator and heat as desired.

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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