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5 from 1 vote

Slow Cooker Chicken Chili

A super easy and delicious chicken chili that takes only 10 minutes to prep and simmers away all day to make weeknight dinners effortless!
Course Main Course
Cuisine Tex-Mex
Keyword Chicken Chili, Enchilada Chili, slow cooker chili
Prep Time 10 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 10 minutes
Servings 10 (1-cup servings)
Calories 255kcal
Author Blair Lonergan

Ingredients

  • 2 pounds boneless, skinless chicken thighs (you can also use breasts if you prefer)
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 (16 ounce) package frozen corn
  • 4 teaspoons garlic
  • 1 cup mild enchilada sauce
  • 2 (16 ounce) cans pinto beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 cups chicken broth
  • Optional Toppings: shredded cheese, crushed tortilla chips, sliced green onion, sour cream

Instructions

  • Combine all ingredients in slow cooker. Cover and cook on low for 6-8 hours. Just before serving, dice or shred the chicken. Garnish with optional toppings and serve.

FOR FREEZER MEAL OPTION:

  • Combine all ingredients in a large zip-top freezer bag. Freeze for up to three months. When ready to cook, thaw in refrigerator overnight. Empty ingredients into slow cooker and cook on low for 6-8 hours. Just before serving, dice or shred the chicken. Garnish with optional toppings and serve.

Notes

This convenient chili recipe is a great prep-ahead freezer meal option. 
Serve the chili with tortilla chips and salsa, or with cornbread.

Nutrition

Serving: 1cup | Calories: 255kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Cholesterol: 58mg | Sodium: 1003mg | Potassium: 839mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1490IU | Vitamin C: 28.5mg | Calcium: 72mg | Iron: 3mg