After trying out many mediocre chili recipes over the years, I decided to create my own hearty chicken chili with a little kick to it in a slow cooker.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.

  • Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.

  • Cover and cook on High until chili has cooked down and thickened, about 4 hours, stirring corn kernels into mixture during last 30 minutes of cook time.

  • Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.

Cook's Notes:

This can also be cooked on Low for 8 hours.

This recipe can be made using 1 pound boneless chicken breasts by combining all ingredients in a slow cooker (including spices), then submerging raw chicken breasts under liquid. Cook on Low 7 hours, shred chicken breasts, then return to slow cooker for additional 1 hour of cooking.

For a spicier chili, increase red pepper flakes to 1 teaspoon.

Nutrition Facts

405 calories; 7.9 g total fat; 51 mg cholesterol; 1621 mg sodium. 54.6 g carbohydrates; 32.7 g protein; Full Nutrition


Rating: 5 stars
I omitted the red pepper and the jalapeño because there were Rotel tomatoes in the recipe. I am a heat wimp. However, my husband added the red pepper and the chopped jalapeño to his bowls. I put two large chicken breasts in the bottom of the slow cooker and shredded them as was suggested. This was a delicious chicken chili that I will definitely make again. Read More