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+ servings
chicken chili topped with cheese in a bowl.

Crock Pot South Western Chicken Chili

Arlene Mobley - Flour On My Face
Chunky South Western style chicken chili made with three kinds of bean is slow cooked and makes a perfect crock pot meal.
5 from 3 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine Southwestern
Servings 8 Servings
Calories 1260 kcal


  • 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

To Thicken

  • 3 tablespoons cornstarch
  • 3 tablespoons cool water
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  • 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.



  • 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.


Serving: 1Bowl | Calories: 1260kcal | Carbohydrates: 226g | Protein: 85g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1792mg | Potassium: 4225mg | Fiber: 59g | Sugar: 31g | Vitamin A: 1287IU | Vitamin C: 96mg | Calcium: 435mg | Iron: 22mg
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