Alexia's Crock-Pot Chicken Chili
Soup, Appetizer
Simple

Alexia's Crock-Pot Chicken Chili

Hearty slow‑cooker chicken chili with peppers, beans, tomatoes, and warm spices.

"Hearty, spicy, and packed with flavor — Alexia’s Crock-Pot Chicken Chili is comfort food done right!" - Alexia

8 Hours 30 Minutes
Total Time
8
Servings
Simple
Level

Ingredients

  • 3 large boneless chicken breasts
  • 1 large can Hunts tomato sauce
  • 1 small can RO*TEL Original diced tomatoes and green chilies
  • 1 Cubanelle pepper (chopped)
  • 1 large green bell pepper (chopped)
  • 1 large red bell pepper (chopped)
  • 2 fresh plum tomatoes (chopped)
  • 6 cloves fresh garlic (minced)
  • 1 1/2 large Vidalia onions (chopped, reserve some finely diced for garnish)
  • 2 fresh jalapeño peppers (sliced or diced)
  • 1/2 bottle McCormick chili powder (about 1.25 oz)
  • Tabasco sauce (to taste, about 4–5 shakes)
  • Cracked black pepper (to taste)
  • Garlic salt (to taste)
  • Garlic powder (to taste)
  • Paprika (to taste)
  • 2 tablespoons yellow mustard
  • 6 tablespoons ketchup
  • 1 can dark kidney beans (undrained)
  • 1 can pinto beans (undrained)
  • 1 can black beans (undrained)
  • 1 bag shredded Mexican cheese blend (for topping)
  • Daisy sour cream (for topping)
  • Tostitos chips (for serving)
  • Fresh cilantro (for garnish)

Instructions

1

Prepare the Ingredients

Wash the chicken breasts and set them aside. Chop the peppers, plum tomatoes, and onions into 1/2-inch pieces. Reserve a small portion of finely diced onions for garnish.

2

Assemble in the Crock-Pot

Add the chicken, chopped peppers, and onions into the Crock-Pot. Pour in the Hunts tomato sauce and the can of RO*TEL tomatoes with green chilies.

3

Season the Chili

Add chili powder, cracked black pepper, paprika, garlic salt, and garlic powder. Stir in yellow mustard, ketchup, and a few shakes of Tabasco sauce for heat. Mix everything thoroughly to combine.

4

Cook Low and Slow

Cover and cook on low for 8 hours. After 2 hours, add the dark kidney beans, pinto beans, and black beans — including their liquid — and stir well.

5

Shred the Chicken

In the last hour of cooking, remove the chicken breasts, shred them with a fork, and return the shredded chicken to the Crock-Pot. Stir and continue cooking until the full time is up.

6

Finish and Serve

Let the chili sit for about 15 minutes after cooking to thicken. Serve in soup bowls topped with finely diced onions, shredded Mexican cheese, fresh cilantro, a dollop of sour cream, and crunchy Tostitos chips.