This chicken chili recipe might be the easiest chili you’ve ever made! Bake the whole chicken breast in the slow cooker and in 6-8 hours, chop it and mix it all.
I’ve been making chili since college because it’s something my midwestern mom used to make for my family a lot growing up, and if you know how to open a can and measure the spices, it’s the easiest thing to make for the masses. Some of my favorites from FFF are: beef chili recipe, white bean chicken chili, and vegetarian chili.
One of the most popular chili recipes on Fit Foodie Finds is this chicken chili. It’s a mild-flavored red chili made with chicken breast, a few types of beans, diced tomatoes, and a variety of chili spices. Best track; It’s all done in the slow cooker, so it’s super easy!
What You Need for Crockpot Chicken Chili
- Boneless chicken breasts
- Salsa (any kind will work! We recommend using your favorite kind!)
- Black beans
- Great Northern Beans
- Diced tomatoes
- Green chilies
- Chopped garlic
- Apple Cider Vinegar (if you like it hot, switch to hot sauce!)
- Chicken stock (any kind of stock or water will do!)
Become a pro at Cooking Chicken!
We’ll teach you everything you need to know about how to cook chicken perfectly every time + share our top chicken recipes when you sign up for our emails today!
Chicken: Feel free to substitute boneless, skinless chicken thighs. You can also add roast chicken at the end.
Beans: There are 2 cans of beans in this recipe, use whichever kind you like! Cannellini beans or garbanzo beans would be delicious substitutions!
Green Chile: hoping for something spicier? Swap in canned jalapeños.
homemade chili seasoning
We like to always have our homemade chili seasoning on hand because it’s the perfect blend for chili just like this. So, feel free to swap out all the spices in this recipe for 3-4 tablespoons of homemade chili seasoning.
How do you make chili chicken thicker?
To make the chicken chili thicker, remove about 1/4 cup of the liquid from your slow cooker. Next, dissolve about 1 tablespoon of cornstarch into the liquid while stirring.
Pour the cornmeal pulp back into the slow cooker and stir to combine. Then let it cook on high heat for another 10-15 minutes to activate the cornstarch.
Transfer the chili to a glass container and seal it tightly. Refrigerate for up to 5 days.
Can you freeze chicken chili?
Allow your chicken chili to cool completely before transferring to a gallon freezer bag or Tupperware. Remove as much air as possible and seal. Freeze for up to 3 months.
To reheat, let it thaw on the counter, then transfer to a large pot, back to your slow cooker or microwave to reheat.
Never skip the toppings! We like to jazz up our chili with any of the following:
- Tortilla chips
- Avocado slices
- Fresh coriander
- Sour cream or Greek yogurt
- Diced peppers
- Lime wedges