Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: Serves 6-8 1x

With diced green chili peppers, corn and white beans, this slow cooker chicken chili is spicy and hearty topped with jalapeños, cilantro and shredded cheese.


  • 1 large yellow onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 4-ounce cans diced green chili peppers
  • 3 garlic cloves, minced
  • 1 1/2 to 2 lbs. boneless, skinless chicken breasts, thighs, or both
  • 2 teaspoons cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf
  • 4 cups low-sodium chicken stock
  • 2 13.5-ounce cans cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • Shredded monterey jack cheese, sliced-jalapenos, cilantro for serving


  1. Combine the onions, celery, diced green chili peppers and garlic, in a 6-quart or larger slow cooker. Nestle the chicken into vegetables. Add the cumin, coriander, oregano, salt and bay leaf followed by the chicken stock. Cook on high for 4 hours. In the last 30 minutes of cook time, add the beans and corn.
  2. Take the chicken out and shred it with a fork before returning it to the slow cooker. Divide the soup into bowls and top with cheese, jalapenos and cilantro before serving.


Adapted from The Kitchn