This chicken chili is one of the easiest chili recipes I've ever put together, but you'd never know it! It has minimal prep work and spends most of its time in the slow cooker. I tossed it together in advance to reheat after coming home late from a horse event later in the week. It's somewhat inspired by my chicken tortilla soup recipe, but sometimes I want something a little heartier than the chicken tortilla soup. This recipe uses mostly canned and frozen ingredients, but you can certainly use fresh if you'd like.
The cost comes out to about $2.50 per serving. It uses two packets of taco seasoning, but you can save even more by making homemade taco seasoning. I keep a jar of homemade taco seasoning in my pantry all the time!
What to Serve With Chicken Chili
- Copycat Texas Roadhouse Rolls
- 1-Bowl Fluffy Garlic Bread Drop Biscuits
- Easy Southern Cornbread
- Jiffy Jalapeno Cheddar Cornbread
- Simple Garden Salad
Recipe Notes
This recipe cooks on low for 8 hours. I recommend low and slow for chili recipes and haven't tested this recipe on high.
The recipe calls for frozen fajita veggies (blend of onions and peppers cut into strips), which usually come in about a 12-14 ounce bag. I've used Trader Joe's fire roasted peppers and onions as well as the fajita blend from Wegmans. The chili can be made with fresh veggies, too, but frozen cut down on the prep time needed. If you use fresh peppers and onions, use about 2.5 cups - 1.5 cups of peppers and 1 cup onions.
As with most chilis, this can be made ahead and reheated the next day. It can also be frozen to pull out in a pinch when you don't feel like cooking!
Slow Cooker Chicken Chili
Equipment
Ingredients
- 1⅓ to 2 lbs boneless skinless chicken breasts
- 1 bag frozen fajita vegetables (frozen roasted peppers & onions) 12 to 14 oz bag, or 2.5 cups fresh peppers & onions chopped into strips
- 1 can great northern beans drained
- 1 can black beans drained
- 1 can corn drained
- 3 tablespoon diced chipotle peppers in adobo sauce
- 1 can diced green chiles
- 2 packets taco seasoning or 4 tablespoon homemade taco seasoning
- ½ teaspoon smoked paprika
- 2 teaspoon kosher salt
- 1½ cup vegetable stock
- ¼ cup heavy cream
- 2 tablespoon cornstarch
Instructions
- Place all ingredients except for the heavy cream and cornstarch into the slow cooker.
- Cook on low for 8 hours.
- Remove chicken. Shred with a fork. Place shredded chicken back into slow cooker.
- Mix the heavy cream with the cornstarch and stir into the chili. Let thicken for a few minutes.
