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!
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/FreezeStore 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.