Crock-Pot® Chicken Chili Recipe -
Crock-Pot(R) Chicken Chili Recipe
  • READY IN 6+ hrs

Crock-Pot® Chicken Chili

Recipe by  

"Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs

    6 hrs 10 mins


  1. 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.
  2. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
  3. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2013

Fabulous! Spicy, filling and healthy...not to mention easy! Kids had a hard time with the spice, but after they added some cheese and crushed chips they were good to go. I used Rotel Mild tomatoes with chilis.

Most Helpful Critical Review
Feb 23, 2013

easy but needs something

Jul 01, 2013

One change - I've made this a couple of times and at the end I add either some tortilla chips, about a hand-full, or some cornmeal. It helps thicken it up a bit. Overall, a really good recipe. My husband actually asks for it - very rare for a guy whose stock answer to the question "What do you want for dinner tonight?" is "I don't know..." I get asked to make this about once a week and I don't mind at all because this recipe is fantastic. It's also inexpensive, especially if you start with dried beans, use a bullion cube instead of canned broth, etc.

Feb 25, 2013

Very yummy! I didn't change a thing and everyone loved it.

Nov 24, 2013

I needed something quick to throw in the crockpot and come upon this recipe. I had everything but the green salsa, so I improvised with what I did have and threw in a can of ranch style beans with jalapenos. I upped the oregano to 3/4, added a packet of dry ranch, and added some garlic for flavor. Put it on high for 4 hrs, and came home to deliciousness! Served with shredded sharp cheddar, sour cream, and warm flour tortillas. It was awesome! Would recommend to anyone. I'm sure if mine was thrown together and improvised that the original version with green salsa is even more delicious.

Nov 26, 2013

This is so good I make it all the time so easy and really good! I like to add a can of black beans to the recipe. I serve with sour cream and grated cheddar cheese!

Apr 11, 2014

It's delicious..a bit spicy but I love it and my family loved it too.

Aug 03, 2014

Do you need something to clear your sinuses?? This'll do it! Whew! That's some mighty tasty stuff! My general impression of this recipe is that it is an excellent and very versatile 'base' to start with; you can easily modify it with lots of different additions to make it *just like you like it*. The flavor and consistency reminded me more of tortilla soup than chili, but the beans make it chili. It would be excellent with any kind of 'Mexican' or Tex-Mex foods like tortilla chips, sour cream, avocado, black beans, etc. or cheeses like cheddar or Monterrey jack. I admit that I'm a wimp when it comes to all things spicy-hot, and I hate onions. Obviously I skipped the onions, and I also used mild Rotel and only a small 7 ounce can of salsa verde. That made the spice just right for me--very tasty but not overwhelming. I love cumin and oregano so I really heaped them up in the measuring spoons. Otherwise I prepared it according to directions and loved it. Its not something I'll make once a week, but I'll keep it in the recipe box to make every once in a while. It's good comfort food, and incredibly easy and versatile.


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 1385 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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