Chicken Chili is one of those great go-to staples of Crockpot cooking. It’s a family meal and a crowd pleaser. You can throw a pot together for a football party or just for a quick weeknight meal. If it’s one of those days you are not all eating dinner at the same time, no problem! You can keep this crockpot chicken chili warm in the crockpot and everyone still gets a healthy and satisfying dinner. Some say it even tastes better reheated the next day!
Crockpot cooking is one of my favorite things! I love being able to set the crockpot or the Instant Pot and go spend time doing fun things with my family. Another thing I love about making recipes with the slow cooker is that I can have a fresh, home cooked meal on the table with very little effort. I can make meals that suit our dietary needs and feel good about making food that I feel safe feeding my family! Crockpot recipes are great for busy weeknights and after school too.
Add this crockpot chicken chili into your meal plan for easy weeknight meals. This chicken chili is perfect for large groups, football games, and parties!
The addition of fresh roasted peppers and lime zest gives it a little extra zing. Serve this chili with an upscale toppings bar of goat cheese, avocado, fresh cilantro and lime wedges for a new take on a traditional meal or pour it over fresh biscuits for a deconstructed take on pot pie.
The best part is, it all cooks in the crockpot but tastes like you spent all day cooking!
Ingredients for Crockpot Chicken Chili
- 2 lbs. Ground Chicken
- 2-3 T. Olive Oil for browning
- 2 – 15oz. Cans Cannellini Beans (drained and rinsed)
- 1 Shallot, minced
- 2 Cloves of garlic, minced
- 1 Large, mild Anaheim Chili or any mild chili pepper, seeds removed and roasted
- 1 Cup carrots, diced
- 2 Small cans of green chilis, drained
- 4 Cups chicken stock or homemade bone broth
Seasoning Mix for Slow Cooker Chili
- 1 T. Cumin
- 1 tsp. Paprika
- 1 T. Oregano
- 1 tsp. Chili powder
- Salt and Pepper to taste
- 1 tsp. Lime zest
For Thickening
Flour or Cornstarch – I use rice flour to keep it gluten-free
Toppings and Sides for Crockpot Chicken Chili
- Goat Cheese
- Lime Wedges
- Cilantro
- Avocado
- Chips
- Biscuits (optional)
Slow Cooker Chicken Chili Instructions
- If you are roasting your own pepper, clean and remove the seeds. Spray or brush with Olive Oil and roast on a cooking sheet for 20 minutes or until the pepper starts to brown and blister.
- In a large skillet, heat Olive Oil and add garlic. Cook for about 1 minute at Med-High. Then add ground chicken cook until browned.
- Add all Crockpot Ingredients to the Crockpot. Top with the Seasoning Mix. Give it a stir to combine the ingredients.
- Cover and Cook on high for 4 hours.
After 4 hours:
- Combine equal parts flour or cornstarch with cold water in a bowl or measuring cup. Stir quickly until smooth. (I mixed ¼ cup each)
- Turn the Crockpot to high and slowly add the mixture to the chili, stirring as you go. The amount you use will vary depending on how much liquid you have in the Crockpot and how thick you like your chili.
- Stir in the thickener until it is dissolved and then let the crockpot cook on high for about 30 minutes to thicken.
- Serve in shallow bowls with a toppings bar of lime wedges, chips, goat cheese, avocado, and cilantro, or make it a deconstructed “pot pie” by serving it over biscuits of your choice.
- 2 lbs Ground Chicken
- 2-3 tbsp Olive Oil for browning
- 2 15ox Cans Cannellini Beans drained and rinsed
- 1 Shallot minced
- 2 Cloves of Garlic minced
- 1 Large Mild Anaheim Chili any mild chili pepper, seeds removed
- 1 cup Carrots diced
- 2 Small Cans of Green Chilis drained
- 4 cups Chicken Stock or homemade bone broth
- 1 tbsp Cumin
- 1 tsp Paprika
- 1 tbsp Oregano
- 1 tsp Chili Powder
- 1 tsp Lime Zest
- Salt and Pepper to Taste
- Flour or Cornstarch rice flour keeps it gluten-free
- Goat Cheese
- Lime Wedges
- Cilantro
- Avocado
- Chips
- Biscuits
-
If you are roasting your own pepper, clean and remove the seeds. Spray or brush with Olive Oil and roast on a cooking sheet for 20 minutes or until the pepper starts to brown and blister.
-
In a large skillet, heat Olive Oil and add garlic. Cook for about 1 minute at Med-High. Then add ground chicken cook until browned.
-
Add all Crockpot Ingredients to the Crockpot. Top with the Seasoning Mix. Give it a stir to combine the ingredients.
-
Cover and Cook on high for 4 hours.
-
Combine equal parts flour or cornstarch with cold water in a bowl or measuring cup. Stir quickly until smooth. (I mixed ¼ cup each)
-
Turn the Crockpot to high and slowly add the mixture to the chili, stirring as you go. The amount you use will vary depending on how much liquid you have in the Crockpot and how thick you like your chili.
-
Stir in the thickener until it is dissolved and then let the Crockpot cook on high for about 30 minutes to thicken.
-
Serve in shallow bowls with a toppings bar of lime wedges, chips, goat cheese, avocado, and cilantro, or make it a deconstructed “pot pie” by serving it over biscuits of your choice.
More Crockpot Recipes
Crockpot Chicken Meal Plan | 1 Week Meal Plan for Dinner
Shredded Chicken Tacos Crockpot Recipe (Dairy Free & Ketogenic)
Crockpot Beef Sandwiches | Shredded Beef Recipe
