Slow Cooker Southwest Chicken Chili (2024)

Who’s tired of turkey? Haha! We definitely needed a change over here, so last night I whipped up one of my favorite, very flavorful (and simple) dinners. Slow cooker Southwest chicken chili. It was delicious, and boy was it a breath of fresh air after after all the Thanksgiving leftovers.

This chicken chili is loaded with Southwestern flavors and textures. It’s a hearty blend of chicken, Great Northern white beans, corn, and spices. The chicken is impeccably tender, and a little zesty.

The blend of soft white beans, crunchy corn, and a squeeze of fresh lime juice add all the texture as well as burst of freshness that make this chili both comforting, and exciting.

This Is a Dump and Go Dinner

This slow cooker chili is a no fuss dinner option – no constant stirring, no keeping an eye, just the aroma of a home-cooked meal wafting through your kitchen as you carry on with your day. That’s the real beauty of the dump and go method – and, as you know, it’s my speciality. Simplicity at its finest.

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The Ingredients

Now, let’s discuss the ingredients you’ll need for this slow cooker Southwest chicken chili.

• Three chicken breasts.
• Diced yellow onion.
• Diced green chilis (in the can).
• Spices (cumin, oregano, paprika, sea salt, and black pepper).
• Great Northern beans.
• Corn.
• Chicken stock.

The Simple Steps To Make This Chili

1. In the crock of your Crock-pot, evenly place the chicken breasts.
2. Next, toss in the chopped onions, diced green chilis, the spices (cumin, oregano, paprika, sea salt, and black pepper), white beans, and corn.
3. Then, pour in the chicken broth over the top and stir gently.
4. Cover your Crock-pot and “choose your adventure” – on high for a quick 2-3 hours or on low for a slow and steady 4-6 hours.
5. After cooking, remove the chicken breasts shred them into bite-sized pieces. Return the shredded chicken to the pot and stir.
6. Before serving, add the fresh-squeezed lime juice.
7. Finally, ladle the chicken chili into bowls, top with whatever your heart desires, and enjoy.

How To Top Southwest Chicken Chili

Now, let’s talk about the best part – the garnishes. Elevate your chili by topping it with a dollop of sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese or maybe a milder Monterey Jack, a handful of chopped green onion, and a fresh cilantro leaves.

Feeling a bit adventurous? Crushed tortilla chips (or tortilla strips – found in the crouton department) and diced avocado will add more crunch and a creamier texture. Of course, my husband loves to add several dashes of hot sauce to really spice his up. Go wild, my friends!

And there you have it guys – a super simple dump and go slow cooker Southwest chicken chili that will fit seamlessly into your busy schedule. A unique warm and comforting dinner with hardly any effort. So, gather the ingredients, set that Crock-pot to work, and get ready to savor the deliciousness of this flavor-packed chicken chili. Let me know what you think!

By: Kristine Underwood

This chicken chili is loaded with Southwestern flavors and textures. It's a hearty blend of chicken, Great Northern white beans, corn, and spices. The chicken is impeccably tender, and a little zesty. The blend of soft white beans, crunchy corn, and a squeeze of fresh lime juice add all the texture as well as burst of freshness that make this chili both comforting, and exciting.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

See Also

The Tastiest White Chicken Chili with Sour Cream - SueBee Homemaker

Total Time 3 hours hrs 10 minutes mins

Course Soup, Stew, & Chili

Cuisine Mexican

Servings 6 bowls

Calories 218 kcal

Equipment

• 1 Crock-pot

ingredients

• 3 chicken breasts
• 1 yellow onion (chopped)
• 8 ounces diced green chilis (from a can)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 cans Great Northern Beans (rinsed and drained)
• 1 can corn
• 1-2 TBS lime juice (fresh squeezed)
• cilantro, avocado and tortilla strips (for serving)

INSTRUCTIONS

• In the crock of your Crock-pot place chicken breasts.

  3 chicken breasts

• Add the onion, green chilis, spices, beans, and corn.

  1 yellow onion, 8 ounces diced green chilis, 1 tsp cumin, 1 tsp oregano, 1/2 tsp paprika, 1 tsp sea salt, 1/2 tsp black pepper, 2 cans Great Northern Beans, 1 can corn

• Pour in the chicken broth and stir gently to mix everything well.

  2 cups chicken broth

• Cover and cook chicken chili on high for 2-3 hours or 4-6 hours on low.

• Before serving, pull out the chicken breasts and shred them into bite size pieces. Return shredded chicken to the chili. Stir to combine.

• Squeeze in lime juice and mix well.

  1-2 TBS lime juice

• Ladle the chili into bowls and top with chopped cilantro, avocado and tortilla strips.

  cilantro, avocado and tortilla strips

Notes

*The nutritional information is for the prepared chicken chili only, not for any additional toppings.

Nutrition

Serving: 1 bowlCalories: 218kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 962mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 357IUVitamin C: 20mgCalcium: 39mgIron: 2mg

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