Slow Cooker Chicken Chili

Here in Northern California, when it’s a rainy day, it calls for a Slow Cooker Chicken Chili with some yummy cornbread on the side.

This recipe is one I like to make because it’s a lighter version of a chili and it uses some of the typical canned foods and spices that you already have on hand. (I’ll admit that I did throw a few curve balls in there but if you refer back to my post on the seasoning packets I always have on hand, it’s not too far fetched.)

Here’s what you’ll need:

chicken chili 2

  • 4 medium sized chicken breasts
  • 1 can Chili beans
  • 1 can Kidney beans
  • 1 can Petite Diced Tomatoes
  • 1 can Rotel Fire Roasted Diced Tomatoes and Green Chilies
  • 1 can Pinto beans
  • 1 can Chicken broth
  • 1 can Super Sweet corn kernels
  • 1/2 cup of cream cheese
  • 1 tbsp Grillmates mojito lime marinade seasoning. (I didn’t have any fresh limes on hand so I improvised with this)
  • 1 pkt chili seasoning
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Chili powder
  • salt and pepper to taste

*When adding all canned foods add in juice as well. This will add so much more flavor.



  1. Dump all ingredients in slow cooker.
  2. Cook on high for 4-5 hours
  3. Remove chicken, shred in a separate bowl, and place back into slow cooker.
  4. Cook another 10-20 mins
  5. Serve in bowl, Enjoy!


Chicken chili yum.jpg

  • Garnish with sour cream, avocados, lime or cilantro.

Author: thecomplimentaryhousecook

Just like with food, I like to find the things that Complement life. That’s why here at The Complementary House Cook, I’m sure you’ll find something that complements yours! So join me on this journey to Uncover the Next Dish!

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