Do you love chili? Who doesn’t, right? Chicken chili is simple, and the flavor is insanely delicious.

Chili has always been a family favorite.  Whenever I make it, it disappears by the end of dinnertime, but it does make incredible leftovers. The chicken and chili work together, allowing for an insanely delicious dinner and fantastic leftovers.

overview shot of chicken chili with sour cream

What is great about this recipe is that it can be made in the slow cooker and is my preferred method. Slow cooks all day, you add all of the ingredients, and then just hours later, your house smells fantastic and you have a delicious chicken chili crock pot meal.

The recipe is versatile; you can swap out ingredients and make it your own.

Chili staples

  1. Chicken – While traditional chili recipes, like my Blue Ribbon Chili or Chili Con Carne use ground beef, this recipe uses leaner meat.
  2. Beans – You can use a variety, but I stuck with two classic kidney and black beans. I love the color of the dark kidney bean, but the light one will also work. I have also used pinto beans, which are a great choice.
  3. Fresh Vegetables – Not only do fresh veggies add some nutritional value and a nice crunch, they also give a great pop of color. I prefer purple onion for a touch of sweetness, but what is great is you can use anything you have on hand.
  4. Seasonings – Combining cumin, chili powder, dried oregano, salt, and pepper gives this chicken chili recipe the classic appeal, with the same flavor profile.

bowl of chicken chili with garnishes

Chicken Chili

  • Black Beans – you can drain these from the can, but I love leaving the juices for extra flavor.
  • Kidney Beans – same as the black beans, leave the juice in the recipe.
  • Fresh Garlic
  • Onion – while I prefer red, you could use yellow as well.
  • Jalapeno – one will do unless you want to add some extra heat, then throw in another.
  • Green & Red Bell Peppers
  • Frozen Corn Kernels: I use frozen because it is the next best thing to fresh; canned corn leaves a weird flavor, so stick to either fresh or frozen.
  • Red Enchilada Sauce: you could also substitute tomato sauce, but I love the flavor of the red enchilada sauce.
  • Diced Tomatoes, leave in the juices!
  • Cumin
  • Chili Powder
  • Dried Oregano
  • Salt & Pepper
  • 1 1/2 lbs boneless, skinless Chicken Breast
  • Fresh Cilantro

overview shot of the chicken chili ingredients in the slow cooker

Is Chilli better in a crockpot or stove?

If you have some extra patience and are a fan of the slow cooker, you can’t go wrong either. Your chili might even give a run for its money to a batch cooked on the stove!

crock pot view with chicken and chili seasnonings

What to serve with this simple chicken chili recipe?

I love serving these with my Whole Wheat Tortillas. For another delicious side, try this Skillet Cornbread, Whole Wheat Cornbread, and for our friends with allergies, Gluten-Free Sweet Jalapeño Cornbread.

How do I store chili?

Take the remaining leftovers and place them in a tightly sealed container, as no one wants chili spilled in their fridge, trust me.  You can store it in the refrigerator for up to 5 days, or you can also freeze it in your freezer for up to 3 months.

If you decide to freeze the chili, I like it best stored in a freezer gallon Ziploc bag. This makes it easy to store, so make sure to lay it flat in your freezer to take up less room and reduce the risk of the bag tearing.

Other chili recipes we love.

Chili is a classic, easy meal, that can feed a big crowd or just your family. Here are some of our other favorite chili recipes.

Slow Cooker White Chicken Chili – This White Chicken Chili is creamy and delicious. It’s an easy recipe you can make in your slow cooker for a cozy dinner.

Classic Chili Con Carne – Classic Chili Con Carne – a hearty chili made with beef, onions, salsa, tomato sauce, and green chiles.

Cran-Turkey Chili – This is your Thanksgiving leftover turkey reconstructed into an easy, delicious chili dinner using traditional holiday ingredients.

overview shot of chicken chili with spoon and cilantro

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Chicken Chili

Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 10 minutes
Servings: 10 cups
Calories: 275 kcal
The combination of juicy chicken and the classic chili dish compliment each other; filling your stomach and your soul with warmth.
overview shot of chicken chili with spoon and cilantro

Ingredients
 

  • 16 ounces black beans drained
  • 16 ounces kidney beans drained
  • 2 cloves garlic minced
  • 1 medium red onion chopped
  • 1 jalapeno pepper minced
  • 1/2 green bell pepper chopped
  • 1 red bell pepper chopped
  • 10 ounces frozen corn kernels
  • 20 ounces red enchilada sauce
  • 28 ounces diced tomatoes drained
  • 1 tablespoon cumin
  • 1.5 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 lbs boneless, skinless chicken breasts 2 chicken breasts
  • 1/4 cup chopped fresh cilantro + more to top

Instructions
 

  • Combine all the ingredients in the slow cooker. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours (this is my ideal way to cook it) or on high for 4 hours, stirring occasionally.
  • When there is 1 hour left, remove chicken and shred. Stir into sauce and continue cooking. I like to remove the lid about 30 minutes before I serve to cool it off a little and let it thicken
  • Top with fresh cilantro, shredded cheese, chopped scallions, avocado, sour cream, or plain Greek yogurt.
Serving: 1cupCalories: 275kcalCarbohydrates: 39gProtein: 26gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 44mgSodium: 942mgPotassium: 926mgFiber: 11gSugar: 7gVitamin A: 1300IUVitamin C: 35mgCalcium: 73mgIron: 5mg
overview shot of chicken chili with spoon and cilantro
Tried this recipe?Let us know what you think!

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13 Comments

    1. More to come, trying to post 2 recipes a day, until I get caught up on where I would like to be. Thanks for stopping by!

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