Crock-pot Chicken Chili

Crock-pot Chicken Chili Recipe

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Suzanna Drum


What better for a cold winter's day then some spicy chili. This is a red chicken version with enough kick to make you forget about the red meat.
I use a mixture of pintos, great northern, and adzuki beans. Use whatever bean mixture you like.
Prepare everything overnight, so you can get up for breakfast, pour everything into the crock-pot and forget about till dinner time. The aroma from the cumin will kick-start any appetite.

★★★★★ 2 votes
8 Hr


3 c
dry beans (any combination will work)
2 lb
chicken breast
2 Tbsp
ground cumin seed
2 Tbsp
extra virgin olive oil
2 tsp
sea salt
1 can(s)
diced tomatoes with green chilies
4 1/2 c
chicken broth
1 medium
onion- chopped
1 tsp
crushed red pepper
1-2 Tbsp
chili powder
1 Tbsp
black pepper


1In a large bowl, soak the dry beans in 4-5 cups cold water. Cover and set aside over night.
2Mix ground cumin seed, salt, and olive oil together. Cut chicken into large chunks and mix into marinade until well incorporated. Chill overnight.
3Next day, drain the water off the beans and put them in the crock pot with the marinaded chicken and all the other ingredients.
4Cook for 8 hours or until the beans are fully cooked. Shred the chicken and mix everything well.
5Serve with rice, sour cream, shredded cheese, and/or tortilla chips.

About Crock-pot Chicken Chili

Course/Dish: Chicken, Chili
Other Tag: Healthy