Bowl of delicious Crockpot Chicken Chili topped with cilantro and cheese

Crockpot Chicken Chili

ByCasey Monroe

why make this recipe

Crockpot Chicken Chili is an easy and delicious meal perfect for any day of the week. It’s simple to prepare and cooks slowly, allowing all the flavors to blend beautifully. This dish is packed with protein from the chicken and protein-rich beans, making it a satisfying choice. Plus, it’s a great option for feeding a crowd or meal prepping for the week.

how to make Crockpot Chicken Chili

Ingredients:

1 (16 ounce) jar green salsa (salsa verde)  
1 (16 ounce) can diced tomatoes with green chile peppers  
2 (15 ounce) cans white beans, drained  
1 (14.5 ounce) can chicken broth  
1 (14 ounce) can corn, drained  
1 onion, chopped  
0.5 teaspoon dried oregano  
0.25 teaspoon ground cumin  
salt and ground black pepper to taste  
3 skinless, boneless chicken breasts

Directions:

  • Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

  • Cook on Low until the chicken shreds easily with 2 forks, about 6 to 8 hours.

  • Remove chicken to a cutting board and shred completely; return to chili in the slow cooker and stir.

how to serve Crockpot Chicken Chili

Serve the Crockpot Chicken Chili hot in bowls. You can garnish it with toppings like sour cream, shredded cheese, diced avocado, or fresh cilantro to add extra flavor. Serve it with tortilla chips on the side for some crunch.

how to store Crockpot Chicken Chili

To store leftover chicken chili, let it cool down to room temperature. Place it in an airtight container and refrigerate for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.

tips to make Crockpot Chicken Chili

  1. For extra spice, add some diced jalapeños or a pinch of cayenne pepper.
  2. You can use any type of beans you prefer, such as black beans or pinto beans.
  3. If you like a thicker chili, use less chicken broth or add a tablespoon of cornstarch mixed with water during the last hour of cooking.
  4. Feel free to add vegetables like bell peppers or zucchini for added nutrition.

variation

You can make this recipe with different proteins such as ground turkey or beef. Additionally, for a vegetarian version, replace the chicken with more beans or lentils.

FAQs

Q: Can I make this chili in a regular pot instead of a slow cooker?
A: Yes, you can cook it on the stove over low heat. Just simmer for about 1-2 hours until the chicken is cooked through and shreds easily.

Q: How spicy is this chili?
A: The spice level depends on the green salsa and diced tomatoes you use. You can adjust the heat by adding or omitting spicy ingredients.

Q: Can I add more beans to the chili?
A: Absolutely! Feel free to add more types of beans or substitute your favorites to make it your own.