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Slow Cooker Chicken Chili

Slow Cooker Chicken Chili is comforting, flavorful, and one of the easiest recipes you’ll ever make! Simply add all of your ingredients together and let the slow cooker do the rest.
Course Main Course
Cuisine Mexican
Keyword chicken chili, chicken chili recipe, crockpot chicken chili, slow cooker chicken chili
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 people
Calories 290kcal
Author Olivia Ribas

Ingredients

  • 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
  • 1 ½ cup white onions chopped
  • 1 cup yellow bell pepper diced
  • 1 (11 ounce) can corn (rinsed and drained) or 1 package of frozen corn
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 (21 ounce) bottle salsa sauce, medium
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 2 cups diced tomato drained
  • 1 cup crushed tomato
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander

Topping:

  • ½ cup mozzarella cheese
  • 1 tablespoon chopped cilantro
US Customary - Metric

Instructions

  • Add all the ingredients to a slow cooker.
  • Stir well to combine.
  • Cover with lid and cook on low for 6-7 hours or high for 3 hours.
  • Remove the chicken. Shred into pieces using a fork and return it to the slow cooker and stir well.
  • Taste and add more salt or add ground black pepper if necessary.
  • Cover the slow cooker and cook for about 10-15 more minutes.
  • Serve warm topped with fresh cilantro and shredded cheese.
  • Keep leftovers in a plastic/glass container in the refrigerator for up to a week.
  • You can reheat in the microwave or on the stove.

Notes

  • Do not open the lid while the slow cooker is cooking your chicken chili. Since it takes a long time for the slow cooker to build up heat, when you open the lid to peak inside, the heat escapes, and your slow cooker will have to rebuild the heat. 
  • You can use low sodium broth if you're watching your salt intake.
  • Chicken thighs also work really well in this recipe if that’s what you prefer or have on hand.
  • To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
  • To reheat: Reheat chili in the microwave or stovetop.
  • To freeze: Freeze chili in a freezer-safe container for up to 3 months.  

Nutrition

Serving: 1/6 | Calories: 290kcal | Carbohydrates: 46g | Protein: 22g | Fat: 3g | Cholesterol: 33mg | Sodium: 1181mg | Potassium: 1215mg | Fiber: 10g | Sugar: 9g