Slow Cooker Chicken Chilli, 1 Of The Spicy And Tantalizing Recipe.

We all know we are in the cold season, that is why I leave this slow cooker chicken chilli here for you to enjoy during this cold season.


1 tbsp olive or avocado oil.

1 medium yellow onion

1 green or red pepper

2-3 fresh garlic cloves, minced.

1 1/2 lbs chicken tenders.

1 jar (4 ounces) chopped green chiles.

2 tsp ground cumin

2 tsp dried oregano.

1 tsp cayenne pepper.

2 cans (14.5 ounces each) beans, drained.

4 cups chicken bone broth.

1/2 cup shredded white cheddar cheese.


additional shredded cheese

sliced jalapeño

chopped cilantro

chopped avocado

lime wedges.


Finely chop your onion and bell pepper.

Heat oil in a pan over medium heat, add onion, bell pepper and garlic, sauté until they begin to soften, then transfer to slow cooker.

Add in chicken tenders, chopped green chilli, all spices and beans, pour in the broth and gently stir to combine.

Cover and cook on low for 5-6 hours or on high for 2-3 hours.

Once the time is up, remove the chicken and shred with the help of 2 forks.

Place your shredded chicken back into the cooker, along with the shredded cheese.

Stir to combine, taste test and then add sea salt and pepper, if desired.

Transfer your chicken chilli to serving bowls.

Add toppings of choice and serve.

Enjoy your slow cooker chicken chilli.

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