Healthy Crockpot Chicken Chili
Posted Aug 07, 2021, Updated Sep 17, 2021
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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.
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.
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
- 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.
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.
While the chicken is cooking, sauté the vegetables, onion and garlic until soft.
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.
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.
Recipe FAQs
To thicken this chili you can add flour, cornstarch or a touch of cornmeal.
You can omit the beans and substitute coconut sugar to make it paleo.
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.
Yes, you can cook this recipe too long so follow the instructions for cooking times.
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Healthy Crock Pot Chicken Chili Recipe
Ingredients
- 1 ½ lbs boneless/skinless chicken breasts
- 16 oz salsa
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 carrots peeled & diced (optional)
- 1 TBS minced garlic
- olive oil
- 1.25 oz chili seasoning (one store-bought packet or 1.5 TBS)
- 28 oz diced tomatoes
- 4 oz mild green chilies
- 3.8 oz sliced black olives (canned, drained)
- 1 cup frozen corn
- 1 cup frozen peas
- 14 oz can black beans drained
- ¼ cup brown sugar
- Salt & Pepper to taste
Instructions
- Combine chicken breasts and salsa in a large slow cooker.
- Cook on high for 3-4 hours, or until chicken can be easily shredded with a fork.
- Towards the end of cooking, add onion, peppers, carrots, minced garlic and olive oil to a large sauté pan and cook over medium-high heat, stirring occasionally, for 5-8 minutes or until veggies are slightly soft and onions are translucent. Remove from heat and set aside.
- Shred chicken with a fork and return it to the crockpot (with the salsa).
- Add the tomatoes, chili seasoning chilies, black olives, corn, peas, beans, and brown sugar to the crockpot and stir to combined.
- Add the sautéed vegetable mixture and stir to combine.
- Add salt and pepper to taste.
- Let cook on high for at least 1 hour. If you have more time turn heat to low and cook until you need to serve.
- Garnish 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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Recipes
- This is the best quick and easy beef chili ever.
- For a different variety, try this creamy cheesy slow cooker white bean chicken chili.
- This Slow Cooker Thai Coconut Ground Turkey is gluten-free and SO delicious.
- We adore this Cheesy Sausage Gnocchi.
- Easy Homemade Pizza dough and Homemade Pizza Sauce is the best easy dinner ever.
- Try this easy Healthy Turkey Chili Recipe.
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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!
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!
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!
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!
Absolutely fantastic. When am I supposed to add the carrots?
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.
Hey Camille! I’m so sorry! I fixed that in the recipe! That was a total oversight on my part! I am so sorry!
What constitutes one serving? That part was left blank on the nutrition facts.
Hey Ron! I’d say about 1 to 1 1/2 cups of chili is one serving!
Is this supposed to be cooked on high or low?
Hey Kristyn! It seems like somehow *all* the instructions were removed from this recipe card! YIKES! I fixed it!
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!
Yes! It is FINALLY cooling down in here in the Rocky Mountains (UT)!