Slow-Cooker Southwestern Chicken Chili

By · Reviewed by AislePrompt Editorial · ·

Tender shredded chicken slow-cooked with beans, corn, and smoky spices for a hearty chili bursting with southwestern flavors. This american-inspired chicken ready in about 375 minutes pairs boneless skinless chicken breasts, (15 oz), drained and rinsed black beans, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 15 min Cook: 360 min Serves 6 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 1 minute. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  2. Step 2: Transfer the sautéed onion and garlic to a slow cooker. Add 2 lbs boneless skinless chicken breasts, 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 can (14.5 oz) undrained diced tomatoes, and 1 cup chicken broth.
  3. Step 3: Sprinkle in 1 tbsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine all ingredients.
  4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
  5. Step 5: Remove chicken breasts from the slow cooker and shred with two forks, then return shredded chicken to the pot. Stir well to incorporate.
  6. Step 6: Ladle chili into bowls and garnish each with 1/4 cup chopped fresh cilantro and a lime wedge for squeezing over the top.
  7. Step 7: Serve hot with warm cornbread or tortilla chips on the side.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooker Southwestern Chicken Chili take to make?

Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooker Southwestern Chicken Chili?

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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Slow-Cooker Southwestern Chicken Chili?

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 Slow-Cooker Southwestern Chicken Chili 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 Slow-Cooker Southwestern Chicken Chili?

American chicken 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.

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