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Crockpot Red Chicken Chili Recipe

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4.2 from 13 reviews

This hearty Crockpot Red Chicken Chili is a flavorful, slow-cooked meal perfect for any day. Packed with tender shredded chicken, a medley of beans, vegetables, and spices, it offers a comforting, nutritious option that’s easy to prepare and serves the whole family.

  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings

Ingredients

Chicken and Vegetables

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large green bell pepper, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 12 oz package frozen corn kernels

Beans and Tomatoes

  • 2 (10 oz) cans Rotel diced tomatoes and green chilies
  • 1 (15 oz) can no-salt tomato sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained

Liquids and Seasonings

  • 1 ½ cups low sodium chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste

Instructions

  1. Layer Ingredients: Add the chicken breasts to the slow cooker in an even layer. Top with the chopped green bell peppers, onion, minced garlic, Rotel diced tomatoes and green chilies, tomato sauce, black beans, kidney beans, and frozen corn kernels.
  2. Add Broth and Spices: Pour the low sodium chicken broth over the layered ingredients. Sprinkle ground cumin, chili powder, dried parsley, dried oregano, smoked paprika, salt, and pepper evenly across the top.
  3. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the chicken is fully cooked and tender.
  4. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir well to incorporate it evenly into the chili.
  5. Serve: Ladle the chili into bowls and serve warm with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or avocado slices.

Notes

  • Use low sodium or no salt added canned goods to control the sodium content.
  • For a spicier chili, add a diced jalapeño or additional chili powder.
  • This chili can be made a day ahead; flavors improve after resting overnight in the fridge.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with cornbread or over rice for a complete meal.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/crockpot-red-chicken-chili-recipe/