Slow Cooker Chicken Chili Recipe

Name: Slow Cooker Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 34 ounces condensed cream of chicken soup; 14 12 ounces low sodium chicken broth; 16 ounces garden fresh gourmet jack's special medium salsa; 1 14 ounces chili-o seasoning (or taco seasoning); 1 teaspoon cumin; 1 garlic clove, pressed; 4 12 ounces green chilies, chopped; 15 12 ounces great northern beans, drained and rinsed; 15 12 ounces pinto beans, drained and rinsed; 15 12 ounces black beans, drained and rinsed; 6 boneless skinless chicken breasts (no need to thaw); 6 ounces Mexican rice; 1 tablespoon lime juice; ¼ cup tbsps fresh cilantro, chopped; 3 cups colby cheese, shredded

Servings: persons

10 34 ounces condensed cream of chicken soup
14 12 ounces low sodium chicken broth
16 ounces garden fresh gourmet jack's special medium salsa
1 14 ounces chili-o seasoning (or taco seasoning)
1 teaspoon cumin
1 garlic clove, pressed
4 12 ounces green chilies, chopped
15 12 ounces great northern beans, drained and rinsed
15 12 ounces pinto beans, drained and rinsed
15 12 ounces black beans, drained and rinsed
6 boneless skinless chicken breasts (no need to thaw)
6 ounces Mexican rice
1 tablespoon lime juice
¼ cup tbsps fresh cilantro, chopped
3 cups colby cheese, shredded

1
In crock pot, stir together cream of chicken soup and chicken broth until smooth.
2
Stir in salsa, Chili-O, cumin, garlic, and chilies until well mixed.
3
Gently stir in beans.
4
Place chicken in crock pot and use a spoon push to the bottom.
5
Cover and cook on low for 6 hours.
6
Shred chicken with two forks in the crock pot.
7
Prepare rice according to package directions.
8
Just before serving, stir in prepared rice, lime juice, and cilantro.
9
Serve with cheese sprinkled on top.

3225

kcal

Calories

Fat

307

Carbs

360

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 34 ounces condensed cream of chicken soup, 14 12 ounces low sodium chicken broth, 16 ounces garden fresh gourmet jack's special medium salsa, 1 14 ounces chili-o seasoning (or taco seasoning), and more.

Yes, Slow Cooker Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions