Crock Pot Chicken & Corn Chili – a delicious and satisfying chili that is so easy and quick to put together. Perfect for a weeknight dinner that the whole family will enjoy.
This Crock Pot Chicken & Corn Chili is full of flavor and is a family favorite. Everyone, both the kids and adults, loves it. I like to keep the ingredients for it on hand in my pantry and fridge/freezer for whenever I need a quick and easy dinner.
This recipe makes quite a bit, enough for at least two dinners for our family of five and is also a great dish for a potluck or party.
How to Make Crock Pot Chicken & Corn Chili
This Crock Pot Chicken & Corn Chili is so easy to make. First place boneless chicken breasts in the slow cooker. Then add chopped onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.
Pour chicken broth over the mixture in the slow cooker, put the lid on and set it to either low or high temperature, and that’s it. In about four to six hours, depending on the temperature setting, a delicious meal is ready to serve.
This flavorful Crock Pot Chicken & Corn Chili is wonderful topped with some shredded Monterey Jack cheese, a sprinkling of chopped cilantro and a dollop of sour cream.
This delicious chili is so easy to make and is perfect for a family dinner, it is also a great dish for a potluck or party.
Crock Pot Chicken & Corn Chili - a delicious and satisfying chili that is so easy and quick to put together, perfect for a weeknight dinner that the whole family will enjoy.
- 3 lbs boneless chicken breasts
- 2 medium onions, chopped
- 1 red bell pepper, seeded and chopped
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (12 oz) package frozen corn (~2 cups)
- 1 tablespoon cumin
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 (14.5 oz) can chicken broth
- ¼ cup corn starch
- ¼ cup water
- shredded Monterey Jack cheese,chopped cilantro and light sour cream, for topping (optional)
- Trim fat from chicken breasts and place in 5-6 quart slow cooker.
- Add onion, red bell pepper, cannellini beans, diced tomatoes, corn, cumin, cayenne and salt to slow cooker.
- Pour chicken broth over mixture in slow cooker.
- Cover and cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
- Using a slotted spoon or tongs, remove chicken breasts from slow cooker and place on cutting board. Cut chicken breasts into chunks or shred with two forks.
- In a small mixing bowl, create a slurry by whisking together cornstarch and water. Pour slurry into slow cooker and whisk to combine. Cover slow cooker, set heat to high and let sauce thicken, about 5 minutes. Return chicken to slow cooker and stir to combine.
- Serve chili and top with shredded Monterey Jack cheese, chopped cilantro and sour cream, if desired.
This sounds comforting for sure!
You are making me so hungry! Pinned. Lou Lou Girls
Lou Lou Girls recently posted…Craig Claiborne’s Smothered Chicken
Thanks for the pin, thanks for coming by !
Joy recently posted…Slow Cooker Pork Carnitas
The colors and flavors just look so delicious! Thanks for sharing on Merry Monday.
Thanks Rachel, thanks for coming by!
Joy recently posted…Slow Cooker Pork Carnitas
I like how bright and colorful this chili looks. So many cool weather foods, while tasty, look drab. You’ve inspired me to use my crock pot more. Thank you for linking with See Ya in the Gumbo this week!
Thanks Michelle! Hope you give it a try and enjoy!
Joy recently posted…Dutch Cobbler’s Cake
This looks so yummy! I have a question though..do you have any thoughts on what to put in other than beans? I am not a bean person lol. I think everything looks so good and filling with them in it but the texture does not agree with my taste buds lol. I am pinning this to a group board though so others can see its yumminess too! Thanks for linking up to Totally Terrific Tuesday Link Party! Link up is LIVE so I hope you come back and link up more awesome goodies!
jessica recently posted…Stuffed Pepper Soup
Thanks Jessica! I think this would be great even without the beans, just increase the amount of chicken and corn. Another idea may be to add quinoa, I haven’t tried quinoa yet in a chili, but have lately seen a lot of chili recipes with quinoa, so that could be good too. Hope you give it a try and enjoy!
Joy recently posted…Fettuccine with Creamy Tomato and Sausage Sauce
This sounds fantastic for those upcoming cold months! A hot bowl of soup/chili is one of the few things I like about winter. 🙂 Thanks for sharing this with us this week!
Jamie | anderson + grant recently posted…Friday Favorites
Thanks Jamie! Thanks for coming by!
Joy recently posted…Black Bottom Banana Mini Cupcakes
Oh I do love chicken chili…we make it a lot here! It’s always nice to have a new recipe to try! Thanks for sharing it with us at Foodie Fridays!
Michelle @ A Dish of Daily Life recently posted…30+ Soup Recipes to Warm the Soul
Thanks Michelle, hope you give it a try and enjoy!
Joy recently posted…Beef & Broccoli in Black Bean Garlic Sauce
I so love the colors of this dish! I’ll have to add this to my recipes!
zan recently posted…Fall Mantle and Other Fall Decor Around Our Home
Thanks Zan, hope you give it a try and enjoy!
Joy recently posted…Crock Pot Chicken & Corn Chili
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