Crock Pot Calico Chicken Chili
Warm up your soul with this hearty and vibrant Crock Pot Calico Chicken Chili, a colorful twist on classic chili that's as effortless as it is delicious. Featuring tender, slow-cooked chicken breasts and a medley of beans—black, kidney, and white—this dish is a protein-packed comfort food. Sweet pops of corn and fresh vegetables like green bell pepper and onion add extra flavor and texture, while a perfectly balanced blend of chili powder, cumin, and paprika infuses every bite with savory, smoky warmth. Topped with optional garnishes like shredded cheddar, sour cream, and cilantro, and served alongside crunchy tortilla chips, this one-pot wonder is perfect for cozy weeknights or game-day gatherings. With minimal prep and the magic of your crock pot, this easy chicken chili recipe is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 14.5 ounces diced tomatoes (canned, with juice)
- 15 ounces black beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces white beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 2 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for serving)
- 0.5 cup sour cream (optional for serving)
- 1 bag tortilla chips (optional for serving)
Instructions
Add the chicken breasts to the bottom of a 6-quart crock pot.
Pour in the canned diced tomatoes with their juice, followed by the black beans, kidney beans, and white beans. Layer on the frozen corn, diced green bell pepper, diced onion, and minced garlic.
In a medium bowl, combine chicken broth, chili powder, cumin, oregano, paprika, salt, and black pepper. Stir well to blend and pour the mixture over the chicken and vegetables.
Cover the crock pot with the lid and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
Once done, remove the chicken breasts from the crock pot. Shred the chicken using two forks and return it to the crock pot. Stir well to incorporate the chicken with the chili mixture.
Stir in lime juice and adjust seasoning with additional salt or spices if needed.
Serve hot, topped with optional garnishes such as chopped cilantro, shredded cheddar cheese, sour cream, and a side of tortilla chips. Enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 7.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
