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Crockpot Chicken Chili with toppings, in a bowl

Crockpot Chicken Chili

Hearty, homemade Crockpot Chicken Chili has just the right amount of kick. It's stuffed with veggies, beans, & meat & makes plenty to feed your hungry crew!
Course Chili, Main Course, Soup
Cuisine Mexican
Keyword Crockpot Chicken Chili, Crockpot Chicken Chili Recipe, How Do I Make Crockpot Chicken Chili, How To Make Crockpot Chicken Chili
Prep Time 20 minutes
Cook Time 3 hours 18 minutes
Total Time 3 hours 38 minutes
Servings 4 -6 servings
Calories 433kcal
Author Kathleen


  • 2 tablespoons vegetable oil
  • 1 1/2 cup white onion, chopped
  • 1 tablespoon garlic, minced
  • 1 large green bell pepper, seeded, ribs removed and chopped
  • 2 medium poblano chilis, seeded, ribs removed and chopped
  • 1 jalapeno, finely seeded, ribs removed and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 3 tablespoons chili powder
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes, with juices
  • 1 (15-ounce) can tomato sauce
  • 1 (14-ounce) can corn, drained
  • 1 (15-ounce) cans pinto beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 -4 boneless, skinless chicken breast


  • sour cream
  • jack or cheddar cheese, shredded
  • cilantro, chopped


  • Heat oil in a large skillet over medium-high heat. Saute onion, garlic, green bell pepper, poblanos, and jalapeno, stirring often, until the onion is translucent, 8-10 minutes.
  • Sprinkle cumin, coriander, oregano, and chili powder over the vegetables. Stir in tomato paste. Saute, stirring constantly until spices are fragrant about 1-2 minutes. Using a rubber spatula transfer the mixture to the bottom of a large crockpot.
  • Add diced tomatoes, tomato sauce, corn, beans, Worchestershire sauce, chicken broth, brown sugar, salt, pepper, and stir. Nestle chicken breast into the mixture.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken to a plate. Cover chili and set on low. When chicken is cool enough to handle, cut into 1-inch chunks. Return cut chicken to chili and stir to combine. (If stew is too thick, it can be thinned with chicken broth or water) Ladle into individual bowls add toppings and serve.


Serving: 1/4 of the recipe | Calories: 433kcal | Carbohydrates: 76g | Protein: 39g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2850mg | Potassium: 1091mg | Fiber: 18g | Sugar: 28g | Vitamin A: 2508IU | Vitamin C: 99mg | Calcium: 103mg | Iron: 4mg