Who’s tired of turkey? Haha! 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.

This chicken chili is loaded with Southwestern flavors and textures. It’s a hearty blend of chicken, Great Northern white beans, corn, and spices. The chicken is impeccably tender, and a little zesty.

The blend of soft white beans, crunchy corn, and a squeeze of fresh lime juice add all the texture as well as burst of freshness that make this chili both comforting, and exciting.

Two bowls of chicken chili garnished with chopped cilantro and avocado sitting with a light blue napkin.

This post contains links to affiliate websites and we make a small commission for any purchases made using these links. As always, we appreciate your support.

This Is a Dump and Go Dinner

This slow cooker chili is a no fuss dinner option – no constant stirring, no keeping an eye, just the aroma of a home-cooked meal wafting through your kitchen as you carry on with your day. That’s the real beauty of the dump and go method – and, as you know, it’s my speciality. Simplicity at its finest.

Do you love this post?

Share it on Pinterest

Cooked chicken chili in the base of a Crock-pot with bowls and spoons in the background.

The Ingredients

Now, let’s discuss the ingredients you’ll need for this slow cooker Southwest chicken chili.

  • Three chicken breasts.
  • Diced yellow onion.
  • Diced green chilis (in the can).
  • Spices (cumin, oregano, paprika, sea salt, and black pepper).
  • Great Northern beans.
  • Corn.
  • Chicken stock.
A bowl of chicken chili sitting with a lime wedge and a small bowl of cilantro.

The Simple Steps To Make This Chili

  1. In the crock of your Crock-pot, evenly place the chicken breasts.
  2. Next, toss in the chopped onions, diced green chilis, the spices (cumin, oregano, paprika, sea salt, and black pepper), white beans, and corn.
  3. Then, pour in the chicken broth over the top and stir gently.
  4. Cover your Crock-pot and “choose your adventure” – 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. Finally, ladle the chicken chili into bowls, top with whatever your heart desires, and enjoy.
  • Be sure to check out the full ingredient list and recipe instructions below.
Cooked chicken chili in a white bowl with handles.

How To Top Southwest Chicken Chili

Now, let’s talk about the best part – the garnishes. Elevate your chili by topping it with a dollop of sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese or maybe a milder Monterey Jack, a handful of chopped green onion, and a fresh cilantro leaves.

Feeling a bit adventurous? Crushed tortilla chips (or tortilla strips – found in the crouton department) and diced avocado will add more crunch and a creamier texture. Of course, my husband loves to add several dashes of hot sauce to really spice his up. Go wild, my friends!

A bowl of chicken chili garnished with chopped cilantro and avocado sitting with two corn muffins.

And there you have it guys – a super simple dump and go slow cooker Southwest chicken chili that will fit seamlessly into your busy schedule. A unique warm and comforting dinner with hardly any effort. So, gather the ingredients, set that Crock-pot to work, and get ready to savor the deliciousness of this flavor-packed chicken chili. Let me know what you think!

Chicken chili garnished with chopped cilantro and avocado.

Slow Cooker Southwest Chicken Chili

By: Kristine Underwood
This chicken chili is loaded with Southwestern flavors and textures. It's a hearty blend of chicken, Great Northern white beans, corn, and spices. The chicken is impeccably tender, and a little zesty. The blend of soft white beans, crunchy corn, and a squeeze of fresh lime juice add all the texture as well as burst of freshness that make this chili both comforting, and exciting.
5 from 7 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Soup, Stew, & Chili
Cuisine Mexican
Servings 6 bowls
Calories 218 kcal

Equipment

ingredients
 
 

  • 3 chicken breasts
  • 1 yellow onion (chopped)
  • 8 ounces diced green chilis (from a can)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 2 cans Great Northern Beans (rinsed and drained)
  • 1 can corn
  • 1-2 TBS lime juice (fresh squeezed)
  • cilantro, avocado and tortilla strips (for serving)

INSTRUCTIONS

  • In the crock of your Crock-pot place chicken breasts.
    3 chicken breasts
  • Add the onion, green chilis, spices, beans, and corn.
    1 yellow onion, 8 ounces diced green chilis, 1 tsp cumin, 1 tsp oregano, 1/2 tsp paprika, 1 tsp sea salt, 1/2 tsp black pepper, 2 cans Great Northern Beans, 1 can corn
  • Pour in the chicken broth and stir gently to mix everything well.
    2 cups chicken broth
  • Cover and cook chicken chili on high for 2-3 hours or 4-6 hours on low.
  • Before serving, pull out the chicken breasts and shred them into bite size pieces. Return shredded chicken to the chili. Stir to combine.
  • Squeeze in lime juice and mix well.
    1-2 TBS lime juice
  • Ladle the chili into bowls and top with chopped cilantro, avocado and tortilla strips.
    cilantro, avocado and tortilla strips

Notes

*The nutritional information is for the prepared chicken chili only, not for any additional toppings.

Nutrition

Serving: 1 bowlCalories: 218kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 962mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 357IUVitamin C: 20mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was

Leave a Comment or Question

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. I hate to say it, but I’m tired of turkey too LOL! This chicken chili was just perfect and so flavorful without being spicy. We loved it! I cooked it on high for just over two hours and the chicken was moist and tender. 10/105 stars

    1. Haha Sherri, I won’t tell anyone. 😉 And thank you so much, I’m glad to hear you enjoyed the chili! I usually do that too, cooking the chicken on high works GREAT and it always comes out moist and shreddable.

  2. Loved this chili! The chicken is always tender and the beans make it so filling. One of my favorite dinners by far.5 stars

    1. Thank yo so much Gianne! I’m glad to hear you loved the chili. I agree, it’s so easy to make, I make it on repeat LOL!

  3. Fantastic recipe. We all loved this chili!5 stars

    1. This makes me so happy, Jill! I appreciate the review and I’m so glad the chili was a hit!

  4. I love an easy and comforting slow cooker meal – and this recipe is exactly that. Delicious flavors, a little subtle heat of the chilies and very filling. Perfect after a cold day!5 stars

    1. Me too Ieva, they’re best kind of dinners if you ask me! I’m so glad you enjoyed the chili. Happy Holidays!

  5. What a cozy nourishing bowl of deliciousness this chili was! Bookmarked, will be making this chili again and again – it’s so good! Thanks for sharing, Kristine.5 stars

    1. I’m so glad to hear it Kechi! I feel you, friend, me too – I make this chili OFTEN! Thanks for the review, I really appreciate it!

  6. Guess what we are making today? This! It is in the slow cooker and smells so good already! Can’t wait for dinner!5 stars

    1. Hahahaha Dina! Yay! You’re going to love it, let me know how it is. 🙂