More Great Recipes: Main Dish

Slow Cooker Chicken Chili

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


1 1/2 lbs boneless, skinless chicken breasts
1 jar salsa (we use medium spiciness)
1 can diced tomatoes
1 small can tomato sauce
1 can chicken broth
1 red or green pepper, diced
1 medium onion, diced
1 clove garlic, diced
2 cans small white beans (canellini)
1 cup corn (frozed, canned or fresh)
2 tsp cumin
1 tbsp chili powder
1 tsp black pepper
Salt (to taste)

Into the crockpot place all ingredients except beans and corn (chicken can still be frozen). Cook on low approximately 2-3 hours, until chicken is tender. Remove chicken from crockpot and shred using two forks. Return chicken to pot. Continue cooking another hour.

Add drained beans - continue cooking on low for another 1-2 hours. Add corn - let heat through. Serve with warm tortillas or over rice or orzo with cheese and sour cream.

I made up this recipe one day and it became one of our favorites - it is so easy, healthy and yummy. Adjust the flavors according to your taste - make it spicier, more cumin, add garlic or onion powder, etc. It's impossible to mess it up. Every time I make it I have to bring a container to my parents because they love it too.

If there's leftovers, I will add more chicken broth and a small pasta (we like ditalini), and it becomes a Mexican Chicken Soup

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter