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+ servings
5 from 1 vote
Slow Cooker Chicken Chili
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

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
Servings: 10 (1-cup servings)
Calories: 255 kcal
Author: Blair
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
  1. 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:
  1. 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.
Recipe 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 Facts
Slow Cooker Chicken Chili
Amount Per Serving (1 cup)
Calories 255 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 58mg19%
Sodium 1003mg44%
Potassium 839mg24%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 6g7%
Protein 26g52%
Vitamin A 1490IU30%
Vitamin C 28.5mg35%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.