Healthy Crockpot Chicken Chili

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.

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