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How to make Crock Pot Chicken Chili in the slow cooker via

Crock Pot Tex-Mex Chicken Chili

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 4-6 1x
  • Category: Crock Pot Recipes
  • Method: Slow Cooker
  • Cuisine: Tex-Mex


Crock Pot Tex-Mex Chili recipe is perfect dinner any time. But it will warm you up on a cool Fall night. I'm looking forward to the cooler temperatures of Fall!


  • 2 pounds boneless, skinless chicken breasts, whole or cut into bite size pieces
  • 2-14 oz cans Mexican style stewed tomatoes
  • 1-15 oz can corn kernels, drained well
  • 1-15 oz can black beans, drained and rinsed
  • 1-15 oz can pinto beans with liquid
  • 1-10-oz can cheddar cheese soup (or a gluten free substitution if needed
  • 1 tablespoon chili powder
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 1/2 cups shredded cheese
  • sour cream (optional)
  • shredded cheese to top each serving (optional)


  1. Place all the ingredients except the shredded cheese into a 6 quart crock pot slow cooker.
  2. Cook on high for 4 hours or on low for 6 hours.
  3. Top each serving with a dollop of sour cream and 1/4 cup of shredded cheese (optional)
  4. Makes 4-6 servings.

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