Crock Pot Spicy Chicken Chili with Avocado
A warming low-carb chili slow-cooked with tender chicken, smoky spices, and topped with creamy avocado slices. This mexican-inspired keto ready in about 435 minutes pairs diced green bell pepper, medium 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 lbs chicken thighs, boneless and skinless, cut into chunks
- 1 cup diced green bell pepper
- 1 medium diced yellow onion
- 4 minced garlic cloves
- 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
- 1/2 tsp black pepper
- 1 medium avocado, sliced
- 2 tbsp fresh cilantro, chopped
- 4 lime wedges for serving
Instructions
- 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.
- 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.
- 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.
- Step 4: Before serving, shred the chicken pieces in the crock pot with two forks and stir to combine.
- Step 5: Ladle the chili into bowls and top each with slices from 1 medium avocado and 2 tbsp chopped fresh cilantro.
- Step 6: Serve with 1 lime wedge per bowl to squeeze over for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crock Pot Spicy Chicken Chili with Avocado take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crock Pot Spicy Chicken Chili with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced green bell pepper from drying out.
Can I substitute ingredients in Crock Pot Spicy Chicken Chili with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crock Pot Spicy Chicken Chili with Avocado for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crock Pot Spicy Chicken Chili with Avocado?
Mexican keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
