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 out, 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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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 02, 2015

Hello everyone I am the original poster of this recipe. and i just wanted to say that I have never added a can of diced tomatoes with green chile peppers. its always just been a can of diced tomatoes and then a jar of green salsa. I dont know why that was added to this recipe.Just wanted to let you all know. thanks Glad you guys are liking it.

Jun 30, 2014

OMG! This is absolutely delish but I did make some changes. I used one can of garbanzos along with one can of the white beans. In addition, added 2 cloves of minced garlic and doubled up on the cumin because I wanted to actually taste that smokey essence. To thicken it up a bit at the end and to add more of the salt factor I added some Queso Quesadilla. It adds an amazing background flavor along with a little creaminess. Served with sliced avocados and corn bread. Serious comfort food.

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.

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
  • 1338 mg
  • 54%

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

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