Chicken Chili Crockpot
Craving a warm and hearty meal? This chicken chili crockpot recipe is your answer! Perfect for busy weeknights or cozy weekends, it combines tender chicken, rich beans, and a medley of spices to create a dish that is both comforting and satisfying. Simply set it in the crockpot and let it do the work while you enjoy your day. This dish is sure to be a hit with family and friends alike!
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup corn (fresh or frozen)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet chili seasoning mix
– 1 cup chicken broth
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (approximately 1.5 cups) contains:
– Calories: 350
– Protein: 35g
– Carbohydrates: 45g
– Fat: 8g
– Fiber: 12g
This nutritional information is calculated for one serving.
Step-by-Step Cooking Process
1. Place chicken breasts at the bottom of the crockpot.
2. Add diced onion and minced garlic on top of the chicken.
3. Pour in the diced tomatoes with their juice.
4. Add the black beans and kidney beans.
5. Stir in the corn evenly.
6. Sprinkle the chili seasoning mix over the top.
7. Pour chicken broth into the crockpot.
8. Season with salt and pepper to taste.
9. Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours.
10. Once cooked, shred the chicken with two forks and mix well.
Alternative Ingredients
You can easily substitute chicken with turkey or even plant-based protein for a vegetarian option. Additionally, feel free to use different beans or add vegetables like bell peppers or zucchini for extra nutrition.
Serving and Pairings
This chicken chili pairs wonderfully with cornbread, rice, or tortilla chips. Top with shredded cheese, sour cream, and fresh cilantro for added flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions. Reheat in the microwave or on the stovetop until heated through.
Cooking Mistakes
– Avoid overcooking; chicken can dry out if cooked too long.
– Don’t skip rinsing canned beans to reduce sodium.
– Ensure the lid stays on during cooking for even heat.
– Use fresh spices for better flavor.
– Adjust seasoning to taste at the end of cooking.
Helpful Tips
– Use a liner in your crockpot for easy cleanup.
– For extra richness, add a splash of lime juice before serving.
– Experiment with different chili powders for varied flavors.
– Let the chili sit for 30 minutes after cooking for enhanced flavor.
FAQs
Can I use frozen chicken in the crockpot?
Yes, you can use frozen chicken, but it will require additional cooking time. Ensure it reaches a safe internal temperature of 165°F.
What can I add to make it spicier?
Add jalapeños, cayenne pepper, or a dash of hot sauce to kick up the heat.
Can this recipe be made vegetarian?
Absolutely! Substitute chicken with mushrooms or a plant-based protein and use vegetable broth.
How do I thicken the chili?
To thicken, let it cook uncovered for the last 30 minutes or add a cornstarch slurry.
Can I double the recipe?
Yes, you can double the ingredients, but ensure your crockpot has enough capacity.
Conclusion
This chicken chili crockpot recipe is not only simple to prepare but also packed with flavor and nutrition. Perfect for busy days, it delivers warmth and comfort with minimal effort. Enjoy it with your favorite sides for a complete meal that your family will love!

Chicken Chili Crockpot
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 cup corn fresh or frozen
- 1 onion diced
- 2 cloves garlic minced
- 1 packet chili seasoning mix
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add diced onion and minced garlic on top of the chicken.
- Pour in the diced tomatoes with their juice.
- Add the black beans and kidney beans.
- Stir in the corn evenly.
- Sprinkle the chili seasoning mix over the top.
- Pour chicken broth into the crockpot.
- Season with salt and pepper to taste.
- Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix well.