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Will's Chicken Chili for the Slow Cooker

User Rating 4 Star Rating (1 Review)


Thanks to Will for sharing this well seasoned chicken chili recipe. The slow cooker makes preparation and cooking very easy.


  • 1 pound chicken breast halves or tenders
  • 6 cups water
  • 2 cans (approx. 14.5 oz. each) chicken broth
  • 2 cans (8 oz. each) cans tomato sauce
  • 1 onion, diced
  • 1 cup frozen yellow corn
  • 1 carrot, sliced
  • 1 celery stalk, diced
  • 1 can (14.5 ounces) can diced tomatoes
  • 1 15-ounce can red kidney beans, plus liquid
  • 1 jar (4 ounces) diced pimiento, drained
  • 1 jalapeno, diced
  • 2 teaspoons chili powder (or more to taste)
  • 1 teaspoon cumin
  • 1 clove garlic, minced (can substitute garlic powder)
  • 1/2 teaspoon salt
  • dash basil
  • dash cayenne pepper (or more to taste)
  • dash oregano
  • Optional garnishes:
  • sour cream
  • minced parsley
  • shredded cheese
  • diced tomatoes


Place all ingredients in slow cooker/Crock Pot and ideally cook on high for 2 hrs, then low for 6 additional hrs. Or can be cooked on low for 8 to 10 hours. Your mileage may vary.

*You can cube your chicken breasts before placing in slow cooker/Crock Pot or shred after cooking. We first quarter each breast fillet and then shred after slow cooker/Crock Potting by simply 'squishing' with a flat bottomed wooden spoon one or two hours before finished cooking. Our personal preference is for shredded meat be it poultry or beef (as opposed to cubed) as it subjectively seems more flavorful and aesthetically pleasing.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Don't add the water!, Member TicenArnel

I don't know if it's a typo, but you absolutely don't need 6 cups of water for this recipe! I completely left the water out because everything else wasn't going to fit in my slow cooker. Otherwise, a very good chili - kind of thin, more like a spicy soup!

16 out of 16 people found this helpful.

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