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5 from 1 vote

Mexican Style Chicken Chili (Slow Cooker)

A Mexican spin on chili.
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Yield 8 -12 (makes about 16 cups)
Author Lisa Huff



  • In a large nonstick skillet cook ground chicken, onion, pepper, and garlic until chicken is cooked through and vegetables just begin to soften, about 6-8 minutes. Drain any excess grease. Spoon meat and veggies into slow cooker (slow cooker should be about 5-6 quarts).
  • Add tomatoes, beans, chiles, lime juice & zest, ancho chile pepper, chipotle chile, cumin, coriander, and salt and pepper to slow cooker. Stir to combine. Cook on low 6-8 hours.


SNAPPY TIPS: This “chili” is not very spicy, but you can omit the chiles and ground peppers or add more if you like spicy food. This makes a lot so you’ll need a slow cooker that is at least 5-6 quarts. If your slow cooker is not that big, cut the recipe in half or omit some of the ingredients. To save some time, cook the meat and veggies ahead of time, cover and refrigerate, then add to the slow cooker with the other ingredients.
SNAPPY SUBSTITUTIONS: I used 99% fat free ground chicken breast but you can use any kind of ground meat or meat substitute. You can also use different kinds of canned tomatoes, beans, and vegetables. 
Course: Chili
Cuisine: American, Mexican
Keywords: slow cooker chicken chili, winter chili
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