Crockpot Red Chicken Chili
A big batch crockpot dinner for feeding a hungry crowd! This red chicken chili easily serves 8+ people (and can be stretched to feed 10 with some extra sides), so it’s perfect for big families, camping trips, hosting, or just when you want some meal-prep style leftovers that you can freeze so dinner is handled the next time you don’t feel like cooking.
It’s a classic-style chili, but made with shredded chicken instead of ground beef, which gives it a slightly lighter feel while still being just as hearty and satisfying. Using chicken also means that you don’t need to pre-cook the meat before throwing it in, like you would with beef, so it’s a dump and go favorite. You’ve got a rich tomato base, plenty of beans, and simple spices that come together in the slow cooker into something warm, filling, and easy to keep on repeat.
Readers have loved my classic crockpot chili, crockpot turkey chili, crockpot white chicken chili, and crockpot Mexican street corn chicken chili, and I think this one will become a firm favorite too!
Ingredients
Note: I always include a printable recipe card at the bottom of the post with ingredients, measurements, and instructions! Don’t skip the coming sections though for extra notes, explanations, and tips for creating the best results every time!
- Chicken breasts: Boneless, skinless chicken breasts shred easily after cooking and keep the chili a little lighter than beef.
- Green bell pepper: Adds a little texture and a mild, slightly sweet flavor.
- Onion & garlic: Build the base of flavor and make everything taste a little more homemade.
- Rotel: Adds tomatoes with a little kick from the green chilies. Great for easy flavor without extra work.
- Tomato sauce: Helps create that rich, slightly thick chili base.
- Black beans & kidney beans: Add heartiness and make the chili more filling.
- Corn: Adds a little sweetness and texture that balances everything out.
- Chicken broth: Keeps the chili from getting too thick and helps everything cook evenly.
- Cumin & chili powder: Classic chili spices that bring warmth and depth.
- Parsley & oregano: Add a little extra flavor without overpowering the dish.
- Smoked paprika: Gives a subtle smoky flavor that makes the chili feel a little richer.
- Salt & pepper: Season to taste and bring everything together.
How To Make Crockpot Red Chicken Chili
- Add the chicken breasts to the slow cooker in an even layer.
- Top with the bell peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
- Pour in the chicken broth and sprinkle over the seasonings.
- Cover and cook on low for 6–8 hours or high for 4–5 hours.
- Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it back into the chili.
- Ladle into bowls and serve with your favorite toppings.
Recipe Notes
- You can use shredded rotisserie chicken to save time. Just stir it in during the last 30 minutes so it heats through and soaks up the flavor.
- Boneless, skinless chicken thighs or even turkey tenderloin work well if you want to switch things up.
- Adjust the broth depending on how thick you like your chili. It will naturally thicken as it cooks, so you can start with less and add more at the end if needed.
- If the chili gets thicker than you’d like, just stir in a little extra broth until it reaches your preferred consistency.
- Letting it sit for a few minutes before serving will help it thicken up slightly and bring all the flavors together.
Tips for Making This on a Camping Trip
This is actually a great recipe to take camping. It’s low effort, feeds a group, and doesn’t require much hands-on time.
- Prep ahead at home: Chop the peppers, onion, and garlic before you leave and store them in a container or zip-top bag. You can even portion out the spices so everything’s ready to go.
- Uses canned and shelf-stable ingredients: Everything except the chicken can be packed easily. Just bring a cooler for the chicken and you’re set.
- Dump-and-go setup: Once you’re at camp, just add everything to the slow cooker and let it cook while you’re out hiking or relaxing.
- Use a portable power source: If you’re not at a site with hookups, a generator or portable power station works well for running a crockpot.
- Cook it earlier in the day: Start it late morning so it’s ready by dinner time without having to think about it.
- Keep it warm for serving: Once it’s done, switch to the warm setting so people can eat when they’re ready.
- Simple serving: Bring bowls, spoons, and easy toppings like shredded cheese or chips. No complicated setup needed.
- Plan for leftovers: This reheats really well the next day, so it’s perfect for making once and eating twice while camping.
How to Freeze Leftovers
This chili freezes really well, which makes it perfect for saving for later and make-ahead meal prep.
- Let it cool first: Allow the chili to cool completely before transferring to containers.
- Portion it out: Divide into individual or family-sized portions so it’s easy to reheat exactly what you need.
- Use freezer-safe containers or bags: Airtight containers or freezer bags both work. Just press out as much air as possible.
- Label and date: It’s easy to forget what’s in the freezer, so label it before storing.
- Freeze for up to 3 months: It holds up well and keeps its flavor.
- To reheat: Thaw overnight in the fridge, then warm on the stovetop or in the microwave until heated through. Add a splash of broth if needed to loosen it up.
Serving Ideas
Top your chili with sour cream, shredded cheese, fresh cilantro, sliced jalapeños, and a squeeze of lime to brighten everything up. Serve it with tortilla chips for scooping, or on the side for a little crunch.
For a heartier meal, pair it with biscuits or cornbread. Perfect for soaking up all that sauce!
You can also set up a toppings bar if you’re feeding a group and let everyone build their own bowl. This one is a great choice for enjoying family-style with your pot of chili in the middle of the table.
Crockpot Red Chicken Chili
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 large green bell pepper chopped
- 1 onion chopped
- 4 garlic cloves minced
- 2 10 oz cans Rotel diced tomatoes and green chilies
- 15 oz can no-salt tomato sauce
- 15 oz can black beans rinsed and drained
- 15 oz can kidney beans rinsed and drained
- 12 oz package frozen corn kernels
- 1 ½ cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Add the chicken breasts to the slow cooker in an even layer. Top with the bell peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
- Pour in the chicken broth and sprinkle over the seasonings.
- Cover and cook on low for 6–8 hours or high for 4–5 hours.
- Remove the chicken, shred it with two forks, then return it to the slow cooker and stir it back into the chili.
- Ladle into bowls and serve with your favorite toppings.
A big pit of chili is always a good idea, and this recipe is a great way to feed a crowd, especially if you’re a little bored of your usual chili and you want to shake things up! If you try it, I’d really love to hear what you think. Leave a comment and a star rating below, and tag me on Instagram @slimmingviolet and #slimmingviolet.
