Slow Cooker Chicken Chili offers a comforting and flavorful meal with minimal effort. This easy dish combines diced tomatoes and green chilies, black beans, and corn, creating a hearty base for a variety of meals.
Transform one pot of chicken chili into two delicious meals: Chicken Pasta Bake and Chicken Salad; maximizing your cooking time and ingredients. This versatile chicken crockpot recipe is perfect for anyone looking to streamline their weeknight dinners. With just a few simple ingredients, it’s easy to prepare and allows for customization based on personal taste.
Crock Pot Chicken Chili: Recipe for Pasta Bake and Salad
This chicken chili features hearty ingredients and can be adapted for different meals. The preparation is straightforward, making it perfect for quick weeknight cooking.
Whether enjoyed on its own or elevated into two distinct meals, this chicken chili is a winner for meal prep enthusiasts. It highlights the convenience of slow cooking while providing nourishing options that can be enjoyed throughout the week.
Why You’ll Love This Crockpot Chicken Recipe
- Versatile Meal Options: This recipe offers the flexibility to transform into Chicken Chili Pasta Bake or Chicken Chili Salad, maximizing culinary choices. The ingredients can be adjusted based on preference or dietary needs.
- Nutritional Benefits: The chicken and beans in this dish provide a hearty source of protein. While the tomatoes, corn, and beans contribute essential vitamins and fiber.
- Convenience: Using a slow cooker allows for hands-off cooking. Just set it and forget it, perfect for busy schedules.
Ingredients for Chicken Chili
Black beans: Use one 15-oz can of whole black beans, drained and rinsed.
Corn: Adding one 15.25-oz can of whole kernel corn (drained) gives this meal a pop of color and nutrition too.
Diced tomatoes with green chilies: You will need two 10-oz cans of Ro*tel original diced tomatoes & green chilies for amazing flavor in this dish.
Ranch seasoning: You need one 1.0-oz packet of Ranch dip mix (the dry stuff) to add a zesty flavor to this meal.
Chili powder: For a bit of spice, use 1 TBSP of chili powder.
Cumin: 1 tsp of ground cumin adds a complex flavor to the chili, with notes of warmth, nuttiness, and smokiness.
Chicken: The protein base of this dish is 4-5 boneless skinless chicken breasts.
Cream cheese: Give the dish a nice creamy, tangy flavor by adding one 8-oz package of cream cheese.
Cilantro: Garnish the dish with some fresh cilantro, if desired.
Avocado: Serve some fresh avocado alongside this dish, this is optional.
How to make Chicken Chili
Assemble
Get started by spraying the inside of a 4-quart slow cooker with non-stick cooking spray.
Next drain and rinse the black beans, then pour them into the slow cooker. Also add in the (drained) corn, tomatoes, ranch, chili powder, and cumin. Stir to combine all the ingredients well.
Then add in the chicken breasts and spoon the mixture on top of them.
Cook
Place the lid on the crock pot and proceed to cook on HIGH for 4 hours or LOW for 6 hours, until the chicken shreds easier with a fork.
Once the chicken is shredded, cut the cream cheese into chunks and add them to the crock pot. Stir into the mixture until melted and well combined.
Sprinkle each serving with chopped cilantro and sliced avocado, if desired, and serve.
Create a Chicken Pasta Bake
Turn this dish into a Chicken Chili Pasta Bake by adding a couple ingredients and following a few additional steps.
Pasta Bake Ingredients
Rotini: You will need 6-oz of uncooked rotini, this is half of a 12-oz box.
Cheese: Use 2 cups of shredded Mexican blend cheese to add some gooey goodness to this dish.
How to make Chicken Chili Pasta Bake
Prep
Get started by preheating the oven to 350 degrees F.
Next boil the pasta according to the package directions, drain and rinse.
Then mix the cooked pasta with half of the Chicken Chili mixture. Proceed to pour the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Now add the rest of the pasta and sprinkle the remaining cheese on top.
Bake
Place the pan in the preheated oven and bake for 20-30 minutes or until cheese is melted and bubbly.
Serve with avocado, sour cream and/or guacamole. If you want to double the recipe, you can use all of the Chicken chili and the full 12-oz box of pasta. Bake in a 9×13 size pan as well.
Serve & enjoy!
Create a Chicken Chili Salad
Create a Chicken Chili Salad with a few more ingredients and follow some additional steps.
Chicken Chili Salad Ingredients
Lettuce: For the base of this salad you will need some lettuce, torn into small pieces. The amount of lettuce needed depends on how many salad servings you are making.
Cheese: Use your favorite shredded cheese to top this salad with, a nice cheddar or Mexican blend will taste great on this dish.
Onions: Add some diced green onions for a subtle sweet taste.
Avocado: If desired, slice some avocados and/or make guacamole to top this salad with.
Tortilla strips: Adding some tortilla strips gives the salad a nice crunchy addition.
How to make Chicken Chili Salad
Prep
Start by prepping the accoutrements. Tear the lettuce into small pieces, shred the cheese, dice the onions, and slice the avocado.
Assemble
Next drain the excess liquid from the Chicken Chili and then scoop it onto some lettuce. Then add the cheese, onions, avocado, and tortilla strips.
Serve and enjoy!
CHICKEN CHILI
Ingredients
- 20 oz RO*TEL Diced Tomatoes & Green Chilies two 10-oz cans
- 15 oz whole Black Beans drained, rinsed
- 15.25 oz whole kernel corn drained
- 1.0 oz package Ranch dip mix
- 1 TBSP chili powder
- 1 tsp ground cumin
- 4 boneless skinless chicken breasts
- 8 oz cream cheese
- Fresh cilantro optional
- Fresh avocado optional
Chicken Chili Pasta Bake
- 6 oz uncooked rotini
- 2 cups shredded cheese Mexican blend
Chicken Chili Salad
- lettuce
- cheese
- green onions
- avocado
Instructions
- Assemble: Spray the inside of a 4-quart slow cooker with non-stick cooking spray.
- Drain and rinse the black beans, then pour them into the slow cooker. Add in the (drained) corn, tomatoes, ranch, chili powder, and cumin. Stir to combine all the ingredients well. Add in the chicken breasts and spoon the mixture on top of them.
- Cook: Place the lid on the crock pot and proceed to cook on HIGH for 4 hours or LOW for 6 hours, until the chicken shreds easy with a fork.
- Once the chicken is shredded, cut the cream cheese into chunks and add them to the crock pot. Stir into the mixture until melted and well combined. Sprinkle each serving with chopped cilantro and sliced avocado, if desired, and serve.
- Create a Chicken Pasta Bake: Preheat the oven to 350 degrees F. Boil the pasta according to the package directions, drain and rinse.
- Mix the cooked pasta with half of the Chicken Chili mixture. Pour the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Add the rest of the pasta and sprinkle the remaining cheese on top.
- Bake: Place the pan in the preheated oven and bake for 20-30 minutes or until cheese is melted and bubbly. Serve with avocado, sour cream and/or guacamole. If you want to double the recipe, you can use all the Chicken chili and the full 12-oz box of pasta. Bake in a 9×13 size pan as well.
- Make a Chicken Chili Salad: Prep the accoutrements. Tear the lettuce into small pieces, shred the cheese, dice the onions, and slice the avocado.
- Assemble: Drain the excess liquid from the Chicken Chili and then scoop it onto some lettuce. Then add the cheese, onions, avocado, and tortilla strips. Serve and enjoy!
Notes
Nutrition
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How do I prevent chicken from becoming tough when cooked in a crockpot?
To prevent chicken from becoming tough in a crockpot, cooking on low heat for the appropriate time is also crucial; overcooking can lead to dryness. Additionally, adding enough liquid will keep the chicken juicy throughout the cooking process.
How long is this chicken chili mixture good for?
When stored in the refrigerator, Chicken Chili remains good for about four to five days. It’s essential to keep it in a sealed container to maintain freshness. For extended storage, freezing is recommended, as mentioned earlier.
This chicken chili freezes well too. After cooking, allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. When ready to use, thaw in the refrigerator overnight and reheat thoroughly before serving.
Try more flavorful main dish recipes here:
- MEXICAN CHICKEN ALFREDO PASTA BAKE
- STUFFED PASTA SHELLS
- EASY CHICKEN MANICOTTI
- CHICKEN BACON RANCH PASTA
- COPYCAT CHICK-FIL-A MAC AND CHEESE
- COPYCAT IKEA SWEDISH MEATBALLS
- BBQ CHICKEN TOSTADAS
- CREAMY GARLIC PARMESAN PASTA
- CHICKEN BACON RANCH PIZZA
- BAKED CHICKEN PARMESAN CASSEROLE
- TORTELLINI PRIMAVERA
- LASAGNA SOUP
- CHILI’S HONEY CHIPOTLE CHICKEN CRISPERS
- CROCK POT DR.PEPPER CHICKEN LEGS
- EASY HOMEMADE LASAGNA RECIPE
Slow Cooker Chicken Chili is a wonderfully delicious and flavor dish that can be made into multiple meals. This easy dish combines chicken, corn, beans, and diced tomatoes, for a hearty base for a variety of meals.
Amber Edwards says
I can totally see my kids loving htat pasta bake! That looks delicious. The husband tries to stay away from pasta for stomach reasons, but he would love that salad!! Perfect way to please everyone in the house and only have to cook once! #client
Jessica says
Thank you!
Alyssa S says
This is delicious. I’ve made it twice, the first time I froze half and we had it for 2 separate meals too. I made it as the pasta version both times. It’s even better than it looks. My fiancé and his daughter both ate this up, and I absolutely love it. We’re definitely having this again in the future.
Nellie says
I’m so glad you liked it! I always love it when I can find something my whole family will eat!