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    🏠Home » Recipes » Chili Recipes

    Crock Pot Southwest Chicken Chili

    Sep 13, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4 from 5 votes

    This will warm you to the bone and please your taste buds with a great southwest flavor all with under 300 calories per serving. Just follow these easy step by step photo instructions.

    southwest chicken chili in spoon.

    Table of Contents
    • 🐓The Chicken
    • 📋Ingredients
    • ♨️Crock Pot
    • ⏰Cooking Time
    • Chicken Chili Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    This is a crock pot version of a chili I have done for years in a Dutch oven with precooked chicken in the oven. I do both a chicken version, Healthy Southwest Chicken Chili, or pork tenderloin version.

    I wanted to simplify the recipe, and a crock pot is just the right thing. No precooking today and I also modified a few ingredients and gave you some options.

    All chili is just a great place to use "must go" things you have hanging around. So vary whatever you want.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A very strong 4. If I didn't have so many other really good chili/soup recipes, it would be a 5. We both had seconds two evenings in a row and then my wife finished it for lunch. I guess it was alright.

    🐓The Chicken

    All my other versions of this chili I make are also low fat. So I used chicken breasts, but thighs would be fine.

    There is no need to precook the chicken. Just cut it in bit size bites. If you prefer shredded chicken, add the chicken breasts whole and remove near the end of cooking and shred then place back in the crock pot.

    📋Ingredients

    The Beans

    You need beans. To me, chili always has beans. I used two cans of cannellini and a can of black beans; all rinsed and drained. Use any combination you want.

    The Rotel

    I used a 10 oz can of Rotel to replace 2 cups of salsa in the other recipe. My wife has never been a salsa lover. It is chili; you are not wedded to a recipe.

    This is about a 4/10 heat level with the Rotel and jalapeno. If you don't that, cut the jalapeno and if you want used drained diced tomatoes instead.

    Optional Thickening

    I used Masa to thicken the chili some. It works well and adds a bit of corn flavor. Or you could add corn starch, flour or just leave the lid off the crock pot the last hour.

    ♨️Crock Pot

    As written, this recipe needs a crock pot 4 quart or bigger. You can easily fudge it down a bit in size by cutting out a can of beans and some of the chicken. It would then fit in a 3 ½ quart and might squeeze into a 3 quart. Do not fill a crock pot more than 75% full.

    This will be good refrigerated for 3-4 days and frozen for 3-4 days.

    ⏰Cooking Time

    Most crockpot recipes way overcook chicken and most recipes like this will be for 8 hours on low., way overcooked. I have 3-4 hours on low suggested but also an endpoint of 165 as the real endpoint.

    Crock pots vary a lot, and the time for you could be as little as 2 hours.

    Chicken Chili Recipes

    Crock Pot Pork Tenderloin Chili

    Low Fat High Taste Crock Pot White Chicken Chili

    Salsa Verde White Chicken Chili a la Crock Pot

    Soup Nazi,s Mexican Chicken Chili

    This recipe is listed in these categories. See them for more similar recipes.

    Chili Recipes, Crock Pot Recipes, Healthy Recipes, Low Fat Recipes
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    🖼️Step-by-Step Photo Instructions

    trimmed and cubed chicken on board.

    Trim and cube (about ¾ inch) 3 skinless boneless chicken breast. (about 2 to 2 ½ lbs).

    chopped veggies on board.

    Cut your veggies. I used a large yellow onion, a green, and red pepper and a jalapeno.

    other ingredients for chili.
    mixing all ingredients in crock pot.

    Add all the ingredients except the optional masa and water. You can rinse the beans if you wish and it may decrease the sodium some. Cook on low until chicken is 165 which should be 3-4 hours.

    adding thickener to crock pot.

    Thickening Option: You can combine ¼ cup masa flour and ½ cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and cook until thickend, about 15 more minutes.

    ladle of chili over crock pot.
    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    southwest chicken chili in spoon

    Crock Pot Southwest Chicken Chili

    From Dan Mikesell AKA DrDan
    This will warm you to the bone and please your taste buds with a great
    southwest flavor all with under 300 calories per serving. Just follow
    these easy step by step photo instructions.
    Tap to leave a Rating
    4 from 5 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 3 skinless boneless chicken breasts
    • 2 green or red peppers - diced
    • 1 onion - large yellow or white
    • 1 jalapeno pepper
    • 42 oz beans - 28 cannelloni 14 black
    • 10 oz RoTel
    • 14 oz chicken broth
    • 4 cloves garlic
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1 tablespoon chili powder

    Optional thickening

    • ¼ cup mesa flour - Or corn starch
    • ½ cup water

    Instructions

    • Trim and cube (about ¾ inch) 3 skinless boneless chicken breast. (about 2 to 2 ½ lbs).
    • Cut your veggies and prep garlic (crushed or minced)
    • Add all the ingredients except the optional mesa and water. Please rinse and drain beans before adding.
    • Cook on low for 3-4 hours, until temperature of chicken is 165.
    • Thickening Option: You can combine ¼ cup mesa flour and ½ cup of water. I used a Tupperware gravy mixer, but a bowl and whisk would do. Mix your masa mixture in well and cook until thickened, about 15 more minutes.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This uses a full-size crock pot. It is just a touch too big for a 3 ½ qt. You can change around some of the ingredients to get it to fit in a smaller crock pot but remember not to fill more than 75%.
    2. You can use chicken thighs.
    3. The beans can be varied to your taste.
    4. A serving size is about 1 ½ cup.
    5. Masa flour and corn starch are about the same, just a different texture and thickening is optional
    6. Most crockpot recipes way overcook chicken and most recipes like this will be for 8 hours on low., way overcooked. I have 3-4 hours on low suggested but also an endpoint of 165 as the real endpoint.
    7. Crock pots vary a lot, and the time for you could be as little as 2 hours.
    8. Serving size is about 1 ½ cup.
    9. This is about a 4/10 heat level with the Rotel and jalapeno. If you don't that, cut the jalapeno and if you want used drained diced tomatoes instead.
    10. Good refrigerated for 3-4 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 208 kcal (10%) | Carbohydrates : 29 g (10%) | Protein : 19 g (38%) | Fat : 2 g (3%) | Saturated Fat : 1 g (5%) | Cholesterol : 27 mg (9%) | Sodium : 467 mg (19%) | Potassium : 712 mg (20%) | Fiber : 9 g (36%) | Sugar : 4 g (4%) | Vitamin A : 377 IU (8%) | Vitamin C : 9 mg (11%) | Calcium : 79 mg (8%) | Iron : 3 mg (17%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main dish
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published September 12, 2011. Updated with expanded instructions and discussion along with updated photos.

    Molly setting after a run.
    Molly after running.
    « Cinnamon Swirl Quick Bread
    Smaller Crock Pot Recipe Roundup »

    Reader Interactions

    Comments

    1. Emma @ Savor the Flavour

      September 18, 2019 at 5:20 pm

      This chili looks delicious, Dr. Dan! I love good soups that "warm you to the bone!" 😊

      Reply
    2. Charles

      April 13, 2015 at 8:32 pm

      This turned out beautifully! thank you.

      I went the low sodium route (low-s version of the ingredients, rinsed the beans, etc.) and the first bite or two were "Hmm, bland.. hmmm.. good..." After debating for a bit what spices I should add/change for the next try, and failing since the tastes were so balanced, I just added a tiny shake of salt to my bowl, and - the rest of the bowl was perfect! Next time, I might skip the bean rinse, or just use some reg-salt ingredients, but regardless, there *will* be a next time on this recipe.

      Well done, Sir!

      Reply
      • DrDan

        April 13, 2015 at 8:41 pm

        Thanks for the note. A little salt does wonders to flavor sometimes.

        DrDan

      • Charles

        May 09, 2015 at 10:44 pm

        4 stars
        I redid this one today, using normal ingredients (i.e., no low sodium, no rinsing of the beans.)

        It turned out perfectly. A bit of salt does wonders.

        I wonder if a bit more heat - ie 1/8-1/4t cayenne would allow the low sodium version to shine. Maybe next time. Maybe not - why mess with a good thing.

        Thanks again, Sir.

        P.S. I agree with your assessment - it's a 4. really good, but not quite as good as say, a steak, or a really good stew, or anything less "healthy." Compared to other healthy-ish recipes, this is a 5. Compared to actual carnivore food, 4 seems fair.

    3. Chris

      September 18, 2011 at 8:35 am

      The weather turned cold here last week so I'll be keeping this one in mind for someday soon. Nice trick with the masa harina.

      Reply
    4. Mary

      September 14, 2011 at 1:34 pm

      I really like this recipe. I'm new to your blog and decided to spend some extra time browsing through your earlier posts. I'm so glad I did that. I really love the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

      Reply
    5. Jeffrey and Juli

      September 13, 2011 at 10:09 am

      We're still waiting for colder weather here in Iowa, but I'm definitely going to try this out soon. Gotta love those crock pot meals! Or, as the snobby cooking magazines now call them, "slow cookers". :)

      Juli

      Reply
    6. Inspired by eRecipeCards

      September 12, 2011 at 6:27 pm

      Beautiful photo... just wanted to stop and say thanks for being such an active part of erecipecards... Love your recipes...

      Reply

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