Who’s tired of turkey? We definitely needed a change over here, so last night I whipped up one of my favorite, very flavorful (and simple) dinners. Slow cooker Southwest chicken chili. It was delicious, and boy was it a breath of fresh air after after all the Thanksgiving leftovers.

It’s a hearty blend of chicken, Great Northern white beans, corn, and spices. The chicken is impeccably tender, and a the green chilis are little zesty. Chef’s kiss.

Why You’ll Love This Chicken Chili

This is the kind of dinner you throw together in the morning and don’t think about again until dinner—always a win. It’s hearty but still feels fresh (thanks to the lime and green chilis), and it uses simple pantry ingredients you probably already have on hand. It’s also one of those meals that somehow tastes even better the next day, which makes it perfect for leftovers or meal prep.

Ingredient Notes

• Chicken breasts are lean and easy to shred. You can also use chicken thighs if you want a richer, more tender texture or mix them up if you want to.
• These green chilis are what bring the mild heat and that signature Southwest flavor without making the chili spicy.
• Use Great Northern beans. They’re soft, creamy, and perfect for this style of chili. They help bulk it up without feeling too heavy.
• The corn adds a little sweetness and crunch, which really adds to the overall texture.
• Don’t skip the lime juice. It pulls the whole pot together at the end.

Step-By-Step Instructions

1. In the crock of your Crock-pot, evenly place the chicken breasts (and/or thighs).
2. Toss in the chopped onions, diced green chilis, the spices (cumin, oregano, paprika, sea salt, and black pepper), white beans, and corn.
3. Pour the chicken broth over the top and stir gently to mix everything together.
4. Cover your Crock-Pot and choose your adventure. Cook on high for a quick 2-3 hours or on low for a slow and steady 4-6 hours.
5. After cooking, remove the chicken breasts shred them into bite-sized pieces. Return the shredded chicken to the pot and stir.
6. Before serving, add the fresh-squeezed lime juice.
7. To serve, ladle the chicken chili into bowls, top with whatever your heart desires, and enjoy.

Recipe Tips & Notes

• Theres no need to pre-cook anything. Everything goes straight into the slow cooker and cooks together.
• Shred the chicken while it’s warm. It’ll fall apart easily and soak back into the broth better.
• Adjust the consistency if needed. If it’s thicker than you like, add a splash of broth. If it’s too thin, let it cook uncovered for a bit at the end.
• Taste before serving. After adding lime juice, give it a quick taste. You may want a little extra salt or another squeeze of lime.
• Make it your own. Add a can of diced tomatoes, a little garlic, or even a pinch of chili powder if you want to deepen the flavor.
• The cilantro, avocado, and tortilla strips are really what take this from a simple chicken chili to something that feels flavorful and finished.

Storage & Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop over medium heat or in the microwave until warmed through, adding a splash of broth if needed to loosen it.

This chili also freezes well for up to 3 months. Make sure to thaw it in the refrigerator overnight before reheating.