Crock Pot Pineapple Chicken Chili
Sweet, savory, and delightfully hearty, Crock Pot Pineapple Chicken Chili is a flavorful twist on traditional chili recipes. This slow-cooker sensation combines tender, shredded chicken with a medley of black beans, kidney beans, and vibrant veggies like corn and tomatoes, all infused with the tropical sweetness of crushed pineapple. A warming blend of chili powder, cumin, and paprika adds depth and spice, while optional jalapeño kicks up the heat for adventurous palates. Set it and forget it—this recipe requires just 15 minutes of prep before your Crock Pot works its magic, making it perfect for busy weeknights or meal prepping. Garnish with fresh cilantro, sour cream, and shredded cheese for a comforting dish that’s both nutritious and crowd-pleasing. Ideal for family dinners, game-day feasts, or potlucks, this unique chili recipe will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 20 ounces Crushed pineapple (with juice)
- 14.5 ounces Diced tomatoes (with green chilies)
- 8 ounces Tomato sauce
- 15 ounces Black beans (rinsed and drained)
- 15 ounces Kidney beans (rinsed and drained)
- 1 cup Frozen corn kernels
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Jalapeño (seeded and finely chopped, optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- as needed Sour cream (for serving)
- as needed Shredded cheese (for serving)
Instructions
Place the chicken breasts in the bottom of your Crock Pot.
Add the crushed pineapple (along with its juice), diced tomatoes (with green chilies), and tomato sauce on top of the chicken.
Stir in the black beans, kidney beans, frozen corn, diced onion, and minced garlic.
Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper evenly over the mixture. If using, add the finely chopped jalapeño for extra heat.
Mix everything together gently to combine, ensuring the chicken remains at the bottom of the slow cooker.
Cover the Crock Pot with its lid and set it to cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once cooked, remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return it to the pot and stir well to combine all ingredients.
Taste the chili and adjust seasoning with salt or additional chili powder if needed.
Serve the chili hot in bowls, garnished with chopped cilantro, a dollop of sour cream, and shredded cheese, if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1254 mg | 27% | |
*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.
