slow-cooker chicken chili
Prep time
Cook time
Total time
Serves: 6
  • 1½ lbs. boneless, skinless chicken thighs or breasts
  • 1 red onion, diced
  • 2 garlic cloves, thinly sliced
  • 2 x 14.5 oz. cans of diced tomatoes
  • 1-2 tbsp. chili or taco seasoning
  • ¼ tsp. oregano
  • ¼ tsp. chipotle powder (optional)
  • 1x 14.5 oz can of white beans, rinsed and drained
  • ¼ c. cilantro, roughly chopped
  • fresh cilantro
  • yogurt or sour cream
  • lime wedges
  • shredded cheese
  • sliced black olives
  • pickled jalapenos
  1. Place the first 4 ingredients into a 5 quart slow cooker.
  2. Add the tomatoes, seasonings, oregano, and chipotle powder (if using.) Stir to combine.
  3. Cook the chili on low for 6 hours.
  4. Remove the chicken and shred the meat using 2 forks. Add back into the slow cooker.
  5. Add the beans.
  6. Cook on high until the chili is heated through.
  7. Taste, and adjust seasoning with more chili or taco spices if necessary.
  8. Stir in the cilantro.
  9. Serve warm with your favorite toppings.
Recipe by The Clever Carrot at