Crock Pot Spicy Chicken Chili with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming low-carb chili slow-cooked with tender chicken, smoky spices, and topped with creamy avocado slices. This Mexican-inspired keto recipe, ready in about 435 minutes, pairs diced green bell pepper, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Mexican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a large crock pot, combine 2 lbs boneless skinless chicken thighs cut into chunks, 1 cup diced green bell pepper, 1 medium diced yellow onion, and 4 minced garlic cloves.
  2. Step 2: Add 1 can (14.5 oz) fire-roasted diced tomatoes (no sugar added), 2 cups chicken bone broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and flavors meld.
  4. Step 4: Before serving, shred the chicken pieces in the crock pot with two forks and stir to combine.
  5. Step 5: Ladle the chili into bowls and top each with slices from 1 medium avocado and 2 tbsp chopped fresh cilantro.
  6. Step 6: Serve with 1 lime wedge per bowl to squeeze over for a bright finish.

Related recipes