28+ Quick Crockpot Chicken Chili Recipes to Satisfy Your Cravings

If you’re looking for a delicious, hearty, and easy meal, crockpot chicken chili is the perfect solution.

With the convenience of a slow cooker, you can prepare a variety of flavorful chicken chili recipes without spending much time in the kitchen.

From classic chili to creative variations with unexpected ingredients, there are countless ways to make this comforting dish your own.

Whether you’re hosting a casual get-together or need a simple weeknight dinner, these recipes are sure to please.

In this blog post, we’ve compiled over 28 mouthwatering crockpot chicken chili recipes that are perfect for every taste and occasion.

28+ Quick Crockpot Chicken Chili Recipes to Satisfy Your Cravings

With so many variations, it’s easy to find the perfect crockpot chicken chili recipe for your next meal.

From spicy to savory, mild to rich, these recipes offer something for everyone.

Simply toss the ingredients into your slow cooker and let it work its magic while you go about your day.

These crockpot chicken chili recipes are sure to become a staple in your weekly meal rotation.

Enjoy the convenience, taste, and warmth of these flavorful dishes – your family will thank you for it!

Creamy White Chicken Chili

A comforting, creamy white chicken chili perfect for cold nights. This dish combines tender chicken, white beans, and a hint of spice to create a family-favorite meal that’s easy to prepare in your crockpot. Ideal for those seeking a hearty but lighter chili option.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for extra spice)
• 4 oz cream cheese, softened
• 1/2 cup sour cream

Instructions:

1. Place chicken breasts at the bottom of the crockpot. Add beans, corn, green chilies, and seasonings.
2. Pour chicken broth over the ingredients. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Remove the chicken, shred it with two forks, and return it to the crockpot.
5. Stir in cream cheese and sour cream until fully melted and combined. Cook for an additional 15-20 minutes.
6. Serve hot, garnished with fresh cilantro, shredded cheese, or tortilla chips if desired.

This creamy white chicken chili is a delightful twist on traditional chili recipes. The creaminess balances the spices, making it a dish loved by kids and adults alike. Serve it with warm cornbread for a complete, cozy meal.

Spicy Chipotle Chicken Chili

For those who enjoy a kick of heat in their meals, this spicy chipotle chicken chili is a must-try. The smoky flavor of chipotle peppers adds depth to the dish, while the crockpot ensures the chicken is fall-apart tender.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp ground coriander
• Juice of 1 lime

Instructions:

1. Place chicken thighs in the crockpot. Add black beans, tomatoes, corn, onion, and garlic.
2. Stir in chipotle peppers, chicken broth, and seasonings.
3. Cover and cook on low for 6-8 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the crockpot. Stir in lime juice.
5. Cook for an additional 15 minutes to let flavors meld.
6. Serve with avocado slices, shredded cheese, and a dollop of sour cream for balance.

This spicy chipotle chicken chili offers a robust and smoky flavor that’s sure to impress spice lovers. Pair it with crusty bread or tortilla chips for an unforgettable meal.

Classic Tomato-Based Chicken Chili

This tomato-based chicken chili is a classic crockpot recipe, blending the familiar flavors of tomatoes, beans, and spices with tender, slow-cooked chicken. A timeless dish that never fails to satisfy.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Layer chicken breasts, beans, tomatoes, bell pepper, onion, and garlic in the crockpot.
2. Add chicken broth and seasonings, stirring to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Shred the chicken with two forks and mix it back into the chili.
5. Cook for another 15 minutes to enhance the flavors.
6. Serve hot with cornbread, rice, or a sprinkle of shredded cheddar.

This classic tomato-based chicken chili is a versatile recipe that can be customized to your taste. It’s the perfect go-to meal for busy weeknights or game-day gatherings.

Sweet Potato and Chicken Chili

This sweet potato and chicken chili combines hearty vegetables and lean protein, creating a nutritious yet comforting meal. The sweetness of the potatoes balances out the savory flavors, making this a unique twist on traditional chili.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, sweet potatoes, black beans, diced tomatoes, onion, and garlic in the crockpot.
2. Pour in the chicken broth and add the spices. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken and shred it with two forks. Return the shredded chicken to the pot and stir.
5. Let the chili cook for another 15-20 minutes, allowing the flavors to meld together.
6. Serve with a dollop of Greek yogurt or sour cream and chopped cilantro for extra flavor.

This sweet potato and chicken chili offers a comforting and wholesome meal. The addition of sweet potatoes adds a unique twist, balancing the spices beautifully. It’s an excellent option for those looking to enjoy a lighter, yet filling chili.

Mediterranean Chicken Chili

Bring a Mediterranean flair to your chili with this vibrant and flavorful recipe. Featuring chicken, chickpeas, olives, and a blend of herbs, it’s a light yet satisfying twist on a classic chili dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• Juice of 1 lemon

Instructions:

1. Place chicken breasts, chickpeas, tomatoes, olives, bell pepper, onion, and garlic into the crockpot.
2. Add chicken broth and sprinkle in the cumin, oregano, coriander, and cinnamon. Stir well.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and stir it back into the chili.
5. Add lemon juice and cook for an additional 10-15 minutes.
6. Serve with crumbled feta cheese and fresh parsley for a Mediterranean touch.

This Mediterranean chicken chili offers a refreshing departure from traditional chili recipes. The chickpeas and olives provide a satisfying texture, while the lemon juice adds a bright, zesty finish. It’s a great way to enjoy a healthy, globally inspired dish.

BBQ Chicken Chili

For those who love the bold flavors of barbecue, this BBQ chicken chili delivers a smoky, sweet taste that will surely satisfy. The chicken simmers in a tangy BBQ sauce, blending perfectly with beans and spices for an easy, filling meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup BBQ sauce (your choice of flavor)
• 1 cup chicken broth
• 1 small onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Place chicken breasts, beans, BBQ sauce, chicken broth, onion, bell pepper, and garlic in the crockpot.
2. Add the smoked paprika, chili powder, cumin, and cayenne pepper. Stir well to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken with two forks and stir it back into the chili.
5. Let the chili cook for another 10-15 minutes, allowing the flavors to come together.
6. Serve with extra BBQ sauce, shredded cheddar, or cornbread for an added touch.

BBQ chicken chili is a fun, flavorful variation that combines the smoky, tangy taste of barbecue with the comfort of chili. It’s the perfect dish for BBQ lovers and anyone seeking a satisfying meal with a twist.

Cilantro Lime Chicken Chili

This fresh and zesty cilantro lime chicken chili is packed with vibrant flavors. The bright combination of lime, cilantro, and spices creates a lively dish that’s light yet filling, perfect for those seeking a flavorful, healthier chili option.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Juice and zest of 2 limes
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Place chicken breasts, black beans, corn, tomatoes, onion, and garlic into the crockpot.
2. Add chicken broth, cumin, chili powder, and cayenne pepper (if using). Stir everything together.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the crockpot.
5. Stir in lime juice, zest, and cilantro. Let it cook for an additional 10 minutes.
6. Serve with extra cilantro, lime wedges, and tortilla chips for a crunchy contrast.

The cilantro lime chicken chili is a perfect dish for anyone craving fresh, tangy flavors. The lime and cilantro give it a crisp, refreshing finish, making it a light yet flavorful alternative to heavier chilis.

Chunky Chicken and Bean Chili

This chunky chicken and bean chili is hearty and satisfying, featuring tender chunks of chicken combined with a variety of beans and vegetables. It’s a comforting, wholesome chili that’s easy to make and perfect for any occasion.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp oregano
• Salt and pepper to taste

Instructions:

1. Add chicken chunks, kidney beans, black beans, diced tomatoes, bell pepper, onion, and garlic to the crockpot.
2. Pour in the chicken broth and season with chili powder, cumin, oregano, salt, and pepper.
3. Stir to combine all ingredients.
4. Cover and cook on low for 6-7 hours or high for 4 hours.
5. Remove the chicken, shred it or leave it in chunks, and return it to the chili.
6. Let it cook for another 10 minutes to enhance the flavors.
7. Serve with a sprinkle of shredded cheese or a dollop of sour cream.

This chunky chicken and bean chili is a filling and flavorful dish that’s perfect for feeding a crowd. The combination of tender chicken and beans makes for a hearty, comforting meal that everyone will enjoy.

Smoky Paprika Chicken Chili

A smoky and savory twist on traditional chili, this recipe features paprika and other rich spices to add depth of flavor. Perfect for chili lovers who appreciate a slightly smoky kick to their dishes.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chicken broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Add chicken breasts, black beans, tomatoes, onion, garlic, and bell pepper to the crockpot.
2. Pour in chicken broth and add the smoked paprika, cumin, chili powder, coriander, cayenne, salt, and pepper. Stir everything together.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Cook for another 10-15 minutes to allow the flavors to blend.
6. Serve with a dollop of sour cream, shredded cheese, and a sprinkle of chopped green onions.

This smoky paprika chicken chili offers a warm, comforting flavor that’s rich and satisfying. The smokiness from the paprika pairs perfectly with the chili’s spices, creating a balanced and delicious dish that’s ideal for cool evenings.

Taco-Inspired Chicken Chili

For taco lovers, this taco-inspired chicken chili combines all the vibrant flavors of tacos, such as cumin, chili powder, and lime, into a hearty, comforting chili that’s perfect for a quick and easy meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 packet taco seasoning mix
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 1 cup frozen corn
• 2 cups chicken broth
• Juice of 1 lime
• 1/2 cup chopped cilantro

Instructions:

1. Place chicken breasts, pinto beans, kidney beans, taco seasoning, diced tomatoes, onion, corn, and chicken broth in the crockpot.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Stir in lime juice and chopped cilantro. Cook for an additional 10-15 minutes.
6. Serve with toppings such as sour cream, shredded cheese, and crushed tortilla chips.

Taco-inspired chicken chili delivers the vibrant, familiar flavors of tacos with the hearty richness of chili. It’s a fun, crowd-pleasing dish that’s perfect for busy weeknights or casual gatherings.

Chicken and Spinach Chili

This light yet satisfying chicken and spinach chili is packed with nutrients, blending tender chicken with leafy greens and beans. It’s an excellent choice for those who want a healthy, flavorful meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Add chicken breasts, great northern beans, tomatoes, spinach, onion, and garlic to the crockpot.
2. Pour in the chicken broth and add cumin, chili powder, basil, salt, and pepper. Stir well.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Stir in fresh spinach and cook for another 10 minutes until the spinach wilts.
6. Serve with a side of crusty bread or a sprinkle of grated Parmesan.

This chicken and spinach chili is a nutrient-packed option that doesn’t skimp on flavor. The spinach adds freshness, while the beans and chicken provide the hearty texture that makes this dish so comforting.

Avocado and Chicken Chili

This avocado and chicken chili is a creamy, tangy, and refreshing take on a classic chili. The addition of ripe avocado adds a smooth texture and a burst of flavor, making this dish a standout.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 2 ripe avocados, diced
• Juice of 1 lime

Instructions:

1. Place chicken breasts, black beans, tomatoes, onion, garlic, bell pepper, and chicken broth in the crockpot.
2. Add cumin, chili powder, and coriander, stirring to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Stir in diced avocado and lime juice, cooking for another 10-15 minutes.
6. Serve with tortilla chips or a sprinkle of fresh cilantro.

This avocado and chicken chili is the perfect balance of creamy, tangy, and savory flavors. The avocado adds a smooth texture, while the lime and spices brighten up the dish. It’s an innovative and refreshing take on traditional chili.

Beer-Braised Chicken Chili

This beer-braised chicken chili offers a unique depth of flavor thanks to the beer, which adds a malty richness to the broth. Combined with chicken and beans, this chili is a hearty and flavorful twist on a classic.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup beer (lager or pale ale works well)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Add chicken thighs, kidney beans, black beans, diced tomatoes, onion, garlic, chicken broth, and beer to the crockpot.
2. Sprinkle with chili powder, cumin, paprika, salt, and pepper, stirring to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Let the chili simmer for an additional 15 minutes to deepen the flavors.
6. Serve with a dollop of sour cream and a sprinkle of cheddar cheese.

Beer-braised chicken chili has a unique richness from the beer, which enhances the savory and spicy flavors of the chili. It’s a perfect choice for those looking for something with a little more complexity and a comforting, hearty finish.

Asian-Inspired Chicken Chili

This Asian-inspired chicken chili features bold flavors from soy sauce, ginger, and garlic, offering a unique fusion of chili and Asian cuisine. It’s a flavorful and exotic dish that’s perfect for those seeking something different.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) bamboo shoots, drained and chopped
• 1 can (15 oz) water chestnuts, drained and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ground ginger
• 1/2 tsp chili flakes (optional)
• 2 green onions, chopped

Instructions:

1. Add chicken breasts, bamboo shoots, water chestnuts, onion, garlic, chicken broth, soy sauce, rice vinegar, ginger, and chili flakes to the crockpot.
2. Stir everything together to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Stir in green onions and cook for another 10 minutes.
6. Serve with a side of steamed rice or topped with additional green onions and sesame seeds.

This Asian-inspired chicken chili offers a unique flavor profile that combines savory, tangy, and slightly spicy elements. It’s an exciting and flavorful dish that’s perfect for anyone seeking something outside the usual chili recipes.

Coconut Curry Chicken Chili

This creamy coconut curry chicken chili brings together the rich, comforting flavors of coconut milk and curry, creating a warming, aromatic dish that’s both exotic and satisfying. It’s the perfect fusion of chili and Indian-inspired flavors.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place chicken thighs, chickpeas, coconut milk, diced tomatoes, onion, and garlic into the crockpot.
2. Add curry powder, cumin, turmeric, cinnamon, ginger, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Cook for an additional 10 minutes to meld the flavors together.
6. Garnish with fresh cilantro before serving.

Coconut curry chicken chili combines the flavors of a traditional curry with the comforting heartiness of chili. The coconut milk adds a creamy texture, while the spices bring warmth and depth to the dish, making it a perfect cozy meal.

Zucchini and Chicken Chili

This zucchini and chicken chili is a light, vegetable-packed alternative to traditional chili. The addition of fresh zucchini helps to bulk up the chili without adding heaviness, making it a healthy and delicious option.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 medium zucchinis, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, zucchini, kidney beans, diced tomatoes, onion, and garlic in the crockpot.
2. Add chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir well.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Shred the chicken and return it to the chili.
5. Cook for another 10-15 minutes to combine the flavors.
6. Serve with a dollop of sour cream or grated cheese if desired.

This zucchini and chicken chili is a light, nutritious version of the classic chili, making it perfect for those looking to enjoy a healthy, vegetable-filled meal. The zucchini adds freshness and texture while still delivering all the comforting flavors of chili.

Pumpkin and Chicken Chili

For a fall-inspired dish, this pumpkin and chicken chili combines the seasonal flavor of pumpkin with savory chicken and a blend of warm spices. It’s the perfect hearty and flavorful dish for chilly autumn nights.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, pumpkin puree, black beans, diced tomatoes, onion, and garlic in the crockpot.
2. Add chicken broth and all spices, stirring to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Let the chili cook for another 10-15 minutes.
6. Serve with a sprinkle of cinnamon or shredded cheese for extra flavor.

This pumpkin and chicken chili is a seasonal delight, offering a creamy, slightly sweet base that pairs perfectly with the savory chicken and beans. It’s an excellent dish for fall or anytime you’re craving a comforting, flavorful meal.

Jalapeño Popper Chicken Chili

Inspired by the beloved jalapeño poppers, this chili incorporates the spicy heat of jalapeños along with a creamy, cheesy base. It’s a deliciously indulgent chili that combines the best of both worlds.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 fresh jalapeños, seeds removed and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 block (8 oz) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, jalapeños, white beans, diced tomatoes, onion, and garlic in the crockpot.
2. Pour in chicken broth and add chili powder, cumin, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Stir in cream cheese and shredded cheddar cheese, cooking for another 10-15 minutes until melted and smooth.
6. Serve with a dollop of sour cream or extra shredded cheese on top.

This jalapeño popper chicken chili is the perfect balance of creamy, spicy, and cheesy, offering a satisfying meal with a spicy kick. It’s a great choice for those who enjoy a little heat in their chili.

Apple and Sage Chicken Chili

This apple and sage chicken chili is a flavorful, slightly sweet take on traditional chili. The apples and fresh sage create a savory-sweet combination that’s both comforting and surprising, ideal for cooler months.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 medium apples, peeled and chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, apples, white beans, diced tomatoes, onion, and garlic in the crockpot.
2. Pour in chicken broth and add sage, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Let the chili cook for another 10 minutes to allow the flavors to meld.
6. Serve with a drizzle of honey or a sprinkle of fresh parsley.

Apple and sage chicken chili is a delightful dish that balances savory and sweet, with the apples adding a surprising sweetness that complements the spices. It’s a great choice for anyone looking for a unique, seasonal twist on chili.

Roasted Garlic and Tomato Chicken Chili

This roasted garlic and tomato chicken chili delivers rich, caramelized flavors from the roasted garlic and tomatoes. The slow-cooking process deepens the flavors, creating a comforting chili with depth and complexity.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 head of garlic, roasted and cloves peeled
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, roasted garlic, diced tomatoes, kidney beans, onion, and chicken broth into the crockpot.
2. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 4 hours.
4. Remove chicken, shred it, and return it to the chili.
5. Let the chili simmer for another 10-15 minutes to develop the flavors.
6. Serve with a dollop of sour cream or a sprinkle of fresh herbs.

This roasted garlic and tomato chicken chili brings a depth of flavor that’s both rich and savory. The roasted garlic adds an incredible sweetness that balances perfectly with the tomatoes, making it a unique and comforting dish.

Note: More recipes are coming soon!