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Crockpot Chicken Chili Recipe

User Rating 5 Star Rating (1 Review)


A tasty chicken chili stew recipe with tomatoes and pinto beans.


  • 1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless breasts)
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (4oz) sliced black olives
  • 1 can (15oz) pinto beans flavored with jalapeno
  • 1 envelope taco seasoning mix
  • 1 cup frozen corn
  • 1 green bell pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 tablespoon instant tapioca
  • 1 teaspoon chicken base or 1 chicken bouillon cube
  • 1/4 cup small pasta such as ditalini or orzo


Combine all ingredients; cover and cook on LOW 6 to 8 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
Serves 6.

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User Reviews

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 5 out of 5
Chili chicken for a chilly day, Member peakers

I was surprised I had all the ingredients except I used canneili beans and frozen pepper strips and I put a 1/4 tsp of Emerils Essence in it to add the slight amount of heat that the Pintos with jalapenos would have. The slowly cooked chicken stays tender and the whole stew flavor was just what I thought it would be. My family loved it. My crock pot is a 31/2 QT and it was only 3/4 full, so the recipe could be increased a little if needed, by adding beans and tomatoes and more chicken and another bouillon cube. I start the Crock pot on high for 1 hour, then turn to low for 5 hours.

3 out of 3 people found this helpful.

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