Ben Kenwood June 4, 2026

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Crockpot Red Chicken Chili

Name: Crockpot Red Chicken Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breasts; 1 large green bell pepper, chopped; 1 onion, chopped; 4 garlic cloves, minced; 2 cans (10 oz each) Rotel diced tomatoes and green chilies; 1 can (15 oz) no-salt tomato sauce; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 package (12 oz) frozen corn kernels; 1.5 cups low sodium chicken broth; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon dried parsley; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; Salt and pepper to taste

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Crockpot Red Chicken Chili is a warm and hearty dish that’s perfect for chilly evenings or casual gatherings. It fills the kitchen with an inviting aroma, making your home feel cozy and welcoming. Not only is it a comforting meal, but it’s also incredibly easy to prepare—just set it and forget it until dinnertime. If you enjoy flavorful, spicy dishes, this chili may quickly become a favorite in your recipe rotation.

Reasons to Love This Crockpot Red Chicken Chili

This Crockpot Red Chicken Chili stands out for a host of delightful reasons:

It’s a one-pot meal that simplifies cleanup.
Loaded with nutritious ingredients, it’s a healthier choice for the whole family.
A great option for meal prep, make it ahead and enjoy it throughout the week.
Versatile enough to customize with your favorite toppings, like shredded cheese, sour cream, or fresh cilantro.

Gather These Ingredients

To create this comforting chili, you’ll need a handful of fresh ingredients and a few canned essentials that blend beautifully together. Here’s what to gather for your Crockpot Red Chicken Chili:

1.5 lbs boneless skinless chicken breasts
1 large green bell pepper, chopped
1 onion, chopped
4 garlic cloves, minced
2 cans (10 oz each) Rotel diced tomatoes and green chilies
1 can (15 oz) no-salt tomato sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 package (12 oz) frozen corn kernels
1.5 cups low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and pepper to taste

These ingredients work harmoniously, delivering rich flavors that develop throughout the slow cooking process.

How to Cook Crockpot Red Chicken Chili

Cooking this chili is effortless with a slow cooker. Follow these steps for a delicious result:

Place the boneless chicken breasts in the bottom of your slow cooker in an even layer. This will ensure even cooking throughout.
Add the chopped green bell pepper, onion, and minced garlic on top of the chicken. The vegetables will soften beautifully as they cook.
Pour in the two cans of Rotel tomatoes and the no-salt tomato sauce, ensuring everything is well combined.
Stir in the rinsed and drained black beans and kidney beans along with the frozen corn kernels.
Pour in the low sodium chicken broth and sprinkle all the seasonings over the mixture—ground cumin, chili powder, dried parsley, dried oregano, and smoked paprika.
Cover the slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours. Your kitchen will smell wonderful during this time!
Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir it back into the chili.
Ladle the chili into bowls and serve it hot with your favorite toppings.

Prep ~15 minutes, Cook ~6–8 hours, Total ~6–8 hours, Servings ~6, Kcal ~350 (est.).

Make-Ahead and Prep Tips

To save time during busy weeks, consider preparing some components ahead of time. You can chop the vegetables and store them in the refrigerator for up to two days. You can also combine all the canned ingredients and spices in a bowl, leaving out the chicken, and store that mixture in the fridge. When you’re ready to cook, simply add the chicken and the combined ingredients to the slow cooker.

Storing and Reheating

If you have leftovers (though they are sure to be minimal with this delicious dish!), store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the chili in freezer-safe containers for up to three months. When reheating, gently warm it in a pot on the stove over low heat, adding a splash of chicken broth if needed to reach your desired consistency. Look for the aroma of fragrant spices as a cue that it’s time to enjoy again!

Perfect Pairings

Here are some delightful ideas for what to serve alongside your Crockpot Red Chicken Chili:

Freshly baked cornbread
Crunchy tortilla chips
A simple green salad with vinaigrette
Cilantro lime rice
Warm flour or corn tortillas

Flavor Twists and Substitutions

Explore these tasty variations to make this dish your own:

Add diced jalapeños or a dash of hot sauce for an extra kick.
Incorporate different beans like pinto beans or black-eyed peas for a unique texture.
Swap in shredded rotisserie chicken for a quick preparation.
Use fire-roasted diced tomatoes for a smoky depth of flavor.
Toss in chopped zucchini or sweet potatoes for extra nutrition and sweetness.

Cook’s Notes and Secrets

For the best results with your chili, consider these helpful tips:

Make sure the chicken is evenly spaced in the slow cooker for uniform cooking.
Avoid lifting the lid too often while cooking to maintain heat and moisture.
For desired doneness, check that the chicken reaches an internal temperature of 165°F.
If the chili is too thick, thin it with more chicken broth or water to reach your desired consistency.

Your Questions Answered

Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but ensure that they reach the appropriate cooking temperature.
Can I make it spicy?
Absolutely! Adding more chili powder or including chopped jalapeños will ramp up the heat.
What if I don’t have a slow cooker?
You can also make this chili on the stovetop by simmering all the ingredients in a large pot for about 1.5 to 2 hours.
Can I double the recipe?
Yes, you can double the ingredients—just make sure your slow cooker can accommodate the extra volume.
What toppings do you recommend?
Some great toppings include shredded cheese, avocado, sour cream, or freshly chopped cilantro.

Final Thoughts

Crockpot Red Chicken Chili is not only easy to prepare but also bursting with flavors that everyone will love. Whether you’re enjoying it on a busy weeknight or serving it at a gathering, this dish will surely warm your heart and satisfy your taste buds. If you’re interested in exploring more comforting slow-cooked recipes, check out this delightful creamy white chicken chili, or try this savory garlic parmesan chicken pasta for variety. Happy cooking!

Crockpot Red Chicken Chili

Author: anastasia-rice
Total Time: 495 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A warm and hearty dish perfect for chilly evenings, this Crockpot Red Chicken Chili is easy to prepare and packed with flavor.

Instructions

Place the boneless chicken breasts in the bottom of your slow cooker in an even layer.
Add the chopped green bell pepper, onion, and minced garlic on top of the chicken.
Pour in the two cans of Rotel tomatoes and the no-salt tomato sauce.
Stir in the rinsed and drained black beans and kidney beans along with the frozen corn kernels.
Pour in the low sodium chicken broth and sprinkle all the seasonings over the mixture.
Cover the slow cooker and cook on low for 360 to 480 minutes (6 to 8 hours) or high for 240 to 300 minutes (4 to 5 hours).
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir it back into the chili.
Ladle the chili into bowls and serve it hot with your favorite toppings.