Healthy Crock Pot Chicken Chili is loaded with vegetables, beans, and tender shredded chicken. This wholesome chili is packed with flavor, simple to prepare in a slow cooker, and perfect for weeknight dinners or easy meal prep.
This crock pot chicken chili is delicious straight from the slow cooker, and leftovers deepen in flavor. Store it in the refrigerator for up to 5 days, or freeze portions for longer storage.
Top each bowl however you like — sour cream, fresh cilantro, pickled jalapeños, black olives, diced avocado, and shredded cheese all make excellent additions.
Chili is a favorite for cooler months, and this recipe shines because it’s effortless to prepare. With ingredients prepped and ready, assembly takes about 5 minutes. Cook on LOW for 6 hours so the chicken becomes tender and easy to shred.
Tips for making Healthy Crock Pot Chicken Chili:
- Adjust the spice level by using hot taco seasoning and a spicy salsa. For extra heat, stir in a teaspoon of your favorite hot sauce.
- Boneless skinless chicken breasts work well, but thighs can be substituted for richer flavor and slightly more fat.
- This recipe uses both black beans and kidney beans, but you can use any beans you prefer or have on hand.
- To reduce carbohydrates, omit the corn or swap it for diced sweet potato for a heartier, lower-glycemic alternative.
More Crock Pot Recipes
- Crock Pot Low Carb Pizza Casserole
- Crock Pot Paleo Sweet Potato Chili
- Healthy Crock Pot BBQ Pulled Chicken
Healthy Crock Pot Chicken Chili
Healthy Crock Pot Chicken Chili combines vegetables, beans, and shredded chicken for a flavorful, easy slow-cooker meal that’s ideal for busy nights.
Soup
American
slow cooker
Ingredients
-
1
medium
onion -
3
boneless, skinless chicken breasts -
1
packet
low-sodium taco seasoning -
1
tablespoon
chili powder -
2
teaspoons
cumin -
1
(15-ounce) can
black beans,
drained -
1
(15-ounce) can
kidney beans,
drained -
1
(4-ounce) can
diced green chilies -
2
(14-ounce) cans
diced tomatoes,
undrained -
1
(10-ounce) package
frozen corn,
thawed -
1/2
cup
salsa - chopped fresh cilantro
Instructions
-
Place the onion, chicken breasts, taco seasoning, chili powder, cumin, black beans, kidney beans, diced green chilies, diced tomatoes (with juices), corn, and salsa into the slow cooker. Stir gently to combine so the seasoning is evenly distributed.
-
Cover and cook on LOW for 6 hours, until the chicken is fully cooked and tender.
-
Remove the chicken and shred it with two forks, then return the shredded chicken to the chili. Stir in chopped fresh cilantro and adjust seasoning if needed. Serve with desired toppings.
Calories from Fat 18
Recipe adapted from Skinny Taste
Nutritional values are provided as a guide only and can vary based on ingredients and brands used as well as cooking method.
