I love homemade chili when it is cold outside. This chicken chili has the best flavors, is packed full of chunkiness and is so easy to make in a slow cooker.
South western style chicken chili is packed full of chunky goodness. It has three types of beans, lots of chicken, corn and tomatoes.
The spices have the best chili flavor but you could also use two envelopes of your favorite chili seasoning instead of the seasoning combo I have used.
Chicken chili is packed full of spices, beans, tomato, corn and chicken.
Dice the onion and bell pepper before starting.
Open the cans of beans and the corn. Rinse each type of bean in a colander. Open the corn and pour out the liquids.
Step by Step Instructions
Place the chicken in the crock pot and add the rinsed canned beans.
Open the can of tomatoes and pour into the crock pot. Add the drained corn kernels.
Add the ground spices, and the bay leaf to the crock pot.
Pour the chicken broth over the ingredients and mix with a large spoon.
If you forgot the onion and bell pepper like I did add it now.
Cover the crock pot and cook on high for 3 to 4 hours or on low for 5 to 6 hours (until the chicken is cooked through).
Remove the chicken and place in a bowl. Use two forks to shred the meat.
Return the shredded chicken to the crock pot.
Mix the corn starch with the water and pour into the pot. Stir and cover.
Allow to thicken for about 15 minutes.
Mix 2 to 3 tables spoons of corn starch with 2 to 3 tables spoons of cold water. Add the slurry to the hot chili and stir. Simmer until the chicken chili has thickened.
Corn bread and white rice go with chicken chili. Serve the chili over the rice and butter a wedge of corn bread.
What to serve with chicken chili
Recipe Expert Tips
- Chicken: boneless white or dark meat can be used. It is best to use the whole pieces of chicken to prevent the chicken from drying out.
- Canned beans: You can use any combination of kidney, cannelloni or black beans you like.
- Thickening: Corn starch and water is my preferred method of thickening chicken chili, soups and stews. It will not lump like flour and it does not change the flavor.
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Crock Pot South Western Chicken Chili
- 8-Quart Crock Pot
Chicken Chili Ingredients
- 2 lbs. boneless skinless chicken
- 1 small onion (minced)
- 1 small green bell pepper (diced)
- 15 oz. can diced tomatoes
- 15 oz. can corn kernels (drained)
- 15 oz. can black beans (drained and rinsed)
- 15 oz. can kidney beans (drained and rinsed)
- 15 oz cannellini beans (drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1.5 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon white ground pepper
- 1 large dried bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons cool water
- Place the boneless skinless chicken in the crock pot.
- Add the diced onion, diced pepper, kidney beans, black beans, cannelloni beans, corn and tomatoes into the crock pot.
- Add the dried oregano, garlic powder, cumin, chili powder, red pepper flakes, salt, ground pepper and bay leaf to the crock pot.
- Next, add the diced onion and diced pepper.
- Pour the chicken broth in and mix the ingredients with a spoon.
- Place the lid on the crock pot and set the temperature to high.
- Cook the chili for 3 to 4 hours until the chicken is cooked through.
- When the chicken is cooked remove it from the slow cooker to a bowl. Use two forks to shred the meat. Pour the shredded meat back into the slow cooker and stir to combine.
- Thicken the chili if desired.
How to thicken chicken chili
- Mix the corn starch and water in a small bowl.
- Pour the slurry into the crock pot and stir.
- Place the lid back on and let the chili thicken for 15 to 30 minutes.
- Serve the chicken chili in a bowl and top with shredded cheese if desired.
- Makes about 8 serving.
Recipe Expert Tips
- Chicken: Boneless skinless chicken thighs can be used. It is best to use the whole pieces of chicken to prevent the chicken from drying out.
- Canned Beans: You can use any combination of beans you like.
- Thickening: Thicken the chili with a corn starch and water slurry.
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