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Slow-Cooker Mexican Chicken Chili


The transition into the Fall season & the cooler, crisp weather, beginning of the fluffy, white stuff we call snow falling from the sky… it all means that it’s the perfect time to make a batch of comforting & belly warming chili… with a bit of Mexican flare. This crock-pot recipe is healthy, tasty, & so easy! A great one to freeze for later too!

Rate this recipe 4.1/5 (97 Votes)
Slow-Cooker Mexican Chicken Chili 3 Pictures


  • 1 1/4 lb Boneless Skinless Chicken Breasts
  • 1/2 cup Yellow Onion, Chopped
  • 126 g Celery, Chopped
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 12 oz Diced Tomatoes (original)
  • 10 oz Enchilada Sauce (mild)
  • 113 g Fire-roasted Diced Green Chiles
  • 432 g Whole Kernel Corn – No Salt Added
  • 16 oz Light Red Kidney Beans
  • 16 oz Reduced Sodium Pinto Beans


Servings 6
Level of difficulty Easy
Preparation time 8mins
Cooking time 420mins
Cost Average budget


Step 1

Spray the inside of a crock pot with non-stick spray, then place the chicken breasts at the bottom, followed by the tomatoes, enchilada sauce, spices, beans, corn, chopped celery, chopped onion, & chiles.

Step 2

Slow-Cooker Mexican Chicken Chili - Step 2

Cover & cook on low heat for about 7-8 hours.

Step 3

Slow-Cooker Mexican Chicken Chili - Step 3

Once finished cooking, remove chicken breasts & shred with forks, then return to crock pot & mix to evenly distribute.
Optional – Top with a tbsp of fat free plain Greek yogurt or light sour cream.

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  • 5 large potatoes
  • 1/2 cup parsley
  • 2 cloves minced garlic
  • 1/2 cup cilantro
  • 2 cups shredded cheese
  • 1 cup milk
  • Sour cream


  1. Boil and drain the potatoes
  2. In a mixing bowl, combine the potatoes with parsley, minced garlic, cilantro,  shredded cheese and milk.
  3. Mash the mixture thoroughly. 
  4. Shape into palm-sized balls, then flatten on a sheet pan
  5. Put in oven for 20 min at 355° F
  6. Layer, spreading generously with sour cream
  7. Garnish, and enjoy!


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