Crockpot Chicken Chili

Any time I can throw together a healthy meal in my crockpot AND get everyone to eat it, I consider it a win.  Yes, I know I constantly blog about how great my crockpot is.  And one day I will upgrade since I’ve had this one since 2002.  It’s been with me longer than KB.  If you can believe that!

Anyways, KB asked me to make a chili the other day.  Something healthy with veggies and chicken.  Which I was all for, since it was Tuesday (my least favorite day) and we had to divide and conquer to be in two places at once.  I knew I could make it in the crockpot and I knew KB and I would like it and we could eat right away when we got home.  By the time I got home, TAB had demolished a bowl, and LJB was still eating cornbread.  But I threw his chili in a tortilla with cheese and he punished it!   So you can change this recipe up however you want, this just happens to be what I had on hand to use without making a trip to the grocery store.

Layer onions, bell peppers (whatever color) and boneless, skinless chicken breasts in the bowl of your slow cooker.  Add chili powder and cumin.


Add crushed tomatoes, beans and corn.  Cover and cook on low for 6-8 hours.


Shred chicken.


Serve and enjoy!  I garnished with cheese, raw onions and avocados.



1 1/2 lbs boneless, skinless chicken breasts
2 medium onions, diced
2 green bell peppers
2 Tablespoons chili powder
1 1/2 Tablespoons cumin
28 oz can of crushed tomatoes
2 – 14 oz cans of beans, drained (I used navy beans, but you could also use black beans or kidney beans or really any kind of beans)
1 – 14 oz can of corn, drained

*garnish – avocado, raw onions, shredded cheese, sour cream, etc.

In the bowl of a slow cooker, layer onions and bell peppers.  Top with chicken breasts.  Sprinkle with chili powder and cumin.  Add crushed tomatoes, beans and corn.  Cover and cook on low for 6-8 hours.  Shred chicken breasts.

Serve and enjoy!