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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - onion, chopped
  • 1/2 cups - green bell pepper, chopped
  • 2 cloves - garlic, minced
  • 2 pounds - boneless chicken breasts or tenderloins, frozen or fresh
  • 1 tablespoons - chili powder
  • 1 teaspoons - fajita seasoning
  • 1 teaspoons - ground cumin
  • - salt and pepper
  • 1 cans - black beans (15 oz.), rinsed, drained
  • 1 cans - pinto beans (15 oz.), rinsed, drained
  • 1 cans - diced tomatoes (14.5 oz.)
  • 1 1/2 cups - corn kernels (OR 1 can Mexican corn), thawed, if frozen
  • 1 cans - tomato sauce (8 oz.)
  • 1 cups - to 2 cups chicken broth
  • - tortilla chips, optional, for serving with
  • - sour cream and shredded cheese, for garnish
  • Directions:

    Note: If using frozen chicken pieces, plan to cook on low for 8 hours; if using thawed chicken, cook on high for 4 hours or low for 8 hours (add extra broth so it won't dry out).

    Place chopped onion, green pepper and garlic in bottom of crockpot. Layer chicken pieces on top and season with cumin, chili powder, fajita seasoning and salt and pepper.

    Pour beans, tomatoes, and corn over top of chicken pieces. Top with tomato sauce, adding 1 cup of chicken broth if cooking for 4 hours, or 2 cups of broth if cooking for 8 hours.

    For frozen chicken - cook on low for 8 hours. For thawed chicken, cook on high for 4 hours or low for 8 hours.

    When almost ready to serve, pull out the chicken pieces and shred or tear into bite-sized pieces; then place back into chili until ready to serve.

    Garnish with desired toppings - cheese, sour cream, peppers, tortilla chips, etc.

    Brief Description

    Hearty chicken chili with onion, peppers, beans, corn, tomatoes, and seasonings;
    an easy dish that can simmer all day in the crockpot.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 4 hour(s)


    adapted from The Spruce Eats

    Posted By:


    Posted On:

    October 29, 2018

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