Southwestern Chicken Chili the Greatest Crock Pot Recipe Ever
Get ready to savor the bold, zesty flavors of Southwestern Chicken Chili, the ultimate crock pot recipe for hearty comfort food with a Tex-Mex twist! Loaded with tender, shredded chicken, black beans, kidney beans, sweet corn, and zesty tomatoes, this slow-cooked masterpiece combines smoky spices like cumin, chili powder, and smoked paprika to deliver a rich, vibrant flavor profile. Perfect for busy weeknights or lazy weekends, this easy-to-make chili requires just 15 minutes of prep before your slow cooker works its magic, leaving you with a wholesome, crowd-pleasing dish that’s as nutritious as it is delicious. Customize your bowl with fresh cilantro, creamy sour cream, melted cheddar cheese, or crunchy tortilla chips to make it your own, and serve up to 8 hearty portions of the best crock pot chicken chili you’ve ever tasted!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 28 ounces Canned diced tomatoes (with green chilies, if preferred)
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 15 ounces Canned corn, drained
- 8 ounces Tomato sauce
- 2 cups Chicken broth
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 cup Shredded cheddar cheese (optional, for serving)
- to taste Tortilla chips (optional, for serving)
Instructions
Prepare the ingredients: Dice the onion, mince the garlic, rinse and drain the beans.
Place the chicken breasts at the bottom of a large crock pot.
Add the canned diced tomatoes, black beans, kidney beans, corn, and tomato sauce over the chicken.
Pour in the chicken broth to ensure a more liquid consistency for the chili.
Sprinkle the diced onion and minced garlic evenly over the mixture.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix the spices into the liquid to distribute evenly.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours or high for 4 hours.
After the cooking time is complete, use two forks to shred the chicken directly in the pot. It should be tender and easy to shred.
Stir the shredded chicken into the mixture to combine evenly with the chili.
Taste and adjust seasoning with additional salt or chili powder if needed.
Serve hot with optional garnishes such as fresh cilantro, sour cream, shredded cheddar cheese, and tortilla chips.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1124 mg | 24% | |
*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.
