Healthy Crockpot Chicken Chili

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This crockpot chicken chili recipe is easy to make and is a delicious, healthy meal to feed a crowd. Loaded with veggies, fiber and protein this chicken chili is even freezer-friendly. I make this chicken chili recipe every time I need to bring a meal to a friend. Gluten-free, dairy-free, & paleo-friendly.

overhead view of a bowl of chicken chili with sour cream, cheese and green onions


This crockpot chicken chili is one of my favorite recipes of all time. It’s easy to make, healthy and feeds a lot of people.

I make this chicken chili recipe every time I need to bring a meal to a friend. I usually cook it the day before so I can drop it off in the early afternoon. It freezes really well, so if they don’t want to eat it right away they can freeze it for another day.

This recipe is loaded with veggies, fiber and protein and can be tailored to comply with any dietary needs, it’s gluten-free, dairy-free, & paleo-friendly.

overhead view of a bowl of chicken chili

The Crockpot Chicken Chili: Ingredients & Substitutions 

Let’s chat about the ingredienets in this slow cooker chicken chili.

Note on Spice level. I use the mildest varieties of everything (chili seasoning, salsa, and green chiles) for two reasons: 1) I personally have a very low tolerance for spicy foods, and 2) I feed 6 children. If you like your chili to have a kick you can choose the heat level of your ingredients to suit your needs. Or add some hot sauce, chili powder, etc

overhead view of the ingredients in this chicken chili recipe
  • Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
  • Onion. Any variety works well, I most often use red or yellow onions.
  • Vegetables. This recipe is very versatile. You can change up any of the veggies you like and substitute your favorites.
  • Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo. Whatever we have on hand.
  • Brown sugar. Feel free to substitute coconut sugar for a refined sugar free version. Or you can simply omit it.
  • Chili seasoning. I use a mild seasoning, but choose your favorite or make your own.
up close overhead view of Crockpot Chicken Chili in the slow cooker

How to make Chicken Chili

We’ll walk through making this recipe step-by-step, and don’t forget to watch the video.

Begin by cooking the chicken in the salsa until it’s easily shredded with a fork, then shred the chicken.

two photos showing how to make chicken chili - cooking and shredding the chicken

While the chicken is cooking, sauté the vegetables, onion and garlic until soft.

two photos showing how to make chicken chili cooking the vegetables

After the chicken is shredded, add the rest of the ingredients to the crockpot and cook for an additional hour (at least) so all the flavors can blend together.

two photos showing how to make chicken chili adding the rest of the ingredients to the crockpot and cook

Serve

Serve the crockpot chicken chili with a dollop of sour cream, shredded cheese and a slice of cornbread (or cornbread croutons).

Store/freeze

Store this slow cooker chicken chili in an airtight container for up to 1 week in a fridge or 2 months in the freezer. Reheat on the stovetop or in the microwave.

overhead photo of three bowls of Crockpot Chicken Chili

Recipe FAQs

How do you make chicken chili thicker?

To thicken this chili you can add flour, cornstarch or a touch of cornmeal.

Can I make this recipe paleo?

You can omit the beans and substitute coconut sugar to make it paleo.

Can I double this crockpot chicken chili recipe?

Yes! I double this recipe every time I make it because I usually cook one batch to bring to a friend and one for our family. I cook each batch in a separate slow cooker because I love mine but it’s not big enough to fit large batches so I just bought two. But if you have a large crockpot you can cook a double back in it with no problem.

Can you cook chili too long?

Yes, you can cook this recipe too long so follow the instructions for cooking times.

overhead view of a bowl of Crockpot Chicken Chili with cheese, sour cream and green onions

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Healthy Crock Pot Chicken Chili Recipe

Laura
The best Healthy Crockpot Chicken Chili ever! This recipe is so easy to make and is the perfect dinner to feed a crowd! Loaded with veggies, fiber and protein this meal is even freezer-friendly! Gluten-free, dairy-free, & paleo-friendly! 
5 from 9 votes
Course dinner, Main Course
Cuisine American
Servings 10 Servings
Calories 193.8
Prep Time10 minutes
Cook Time5 hours 50 minutes
Total Time6 hours

Ingredients 
 

  • 1 ½ pounds boneless/skinless chicken breasts
  • 16 ounces salsa
  • 1 onion diced
  • 1 Tablespoon minced garlic
  • 28 ounces diced tomatoes
  • 4 ounces mild green chilies
  • 6 Tablespoons chili seasoning (1.25 ounces, 1 Packet)
  • 2 Tablespoons brown sugar
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3.8 ounces sliced black olives (canned, drained)
  • 1 cup frozen corn
  • 14 ounces beans (black beans, kidney beans, great northern, etc.)
  • Salt & Pepper to taste

Instructions 

  • Combine chicken breasts, salsa, onion and minced garlic in a large slow cooker.
  • Cook on high for 2 hours, or low for 3 hours, or until chicken is tender and can easily be shredded with a fork.
  • Once the chicken is tender, shred it with two forks in the crockpot.
  • Then, add the rest of the ingredients – diced tomatoes, green chilies, chili seasoning, brown sugar, bell peppers, black olives, corn, and beans and stir to combine.
  • Continue cooking in the slow cooker on high for 1 hour, or on low for 2-3 hours, or until the vegetables are tender.
  • Taste and adjust salt and pepper as desired.
  • Serve warm garnished with sour cream, green onions, cheese, chips, etc.!

Video

Notes

Ingredient Substitutions
  • Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
  • Onion. Any variety works well, I most often use red or yellow onions.
  • Vegetables. This recipe is very versatile. You can change up any of the veggies you like and substitute your favorites.
  • Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo. Whatever we have on hand.
  • Brown sugar. Feel free to substitute coconut sugar for a refined sugar free version. Or you can simply omit it.
  • Chili seasoning. I use a mild seasoning, but choose your favorite or make your own.
Store/Freeze
Store this chicken chili in an airtight container in the refrigerator for up up to 5 days, or in the freezer for up to 2 months. 

Nutrition

Serving: 1cup | Calories: 193.8kcal | Carbohydrates: 23.6g | Protein: 18.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Cholesterol: 39mg | Sodium: 387mg | Potassium: 330mg | Fiber: 5.3g | Sugar: 10g | Vitamin A: 2225IU | Vitamin C: 66mg | Calcium: 30mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




32 Comments

  1. Help, my slow cooker is only 3.5 qt. I fear too small for Your healthy crockpot, chicken chili. How do I convert this to stove top? I’m making it this morning. 🙏🏼

  2. 5 stars
    This recipe was delicious and easy. I used black beans and the coconut oil without the sugar. Very tasty! Will definitely make this again.

  3. 5 stars
    TASTY! I used black beans, cannelloni beans, and Bush’s baked beans- then I didn’t have to add extra brown sugar. The texture of the slightly softened/firm vegetables are key and my delight for the black olives took me by surprise. Thank you for sharing this one!

  4. 5 stars
    Love this recipe! My husband ate so much we was miserable. Left out peas and olives, but added pinto beans & crumbled a bit of cheese, avocado, & tortilla chips for a great Tex-mex style. Will make again! Thanks!

  5. Hey!! I’ve been looking for a new flatware set for so long. I love this spoon! Do you mind me asking what brand it is? Thanks!

  6. Really delicious! Love that it has chicken instead of ground beef. Not a fan of peas so we followed the recipe exactly but used a can of pinto beans in place of the peas!

    1. Exactly! The garlic and carrots were left out of the recipe. I added them when I added all the veggies and they were still firm after an hour on high.

      1. Hey Camille! I’m so sorry! I fixed that in the recipe! That was a total oversight on my part! I am so sorry!

    1. Hey Kristyn! It seems like somehow *all* the instructions were removed from this recipe card! YIKES! I fixed it!

  7. 5 stars
    Despite the expected high of 90 today here in Denver (!!) the mornings are cool which totally has my husband and I craving meals like this. Love the idea of shredded chicken rather than ground. Yum!