Slow Cooker Tex-Mex Chicken Chili
Hearty and flavorful slow-cooked chicken chili with black beans, corn, and smoky spices, perfect for an easy weeknight meal. This mexican-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, (15 oz) black beans, rinsed and drained, corn kernels, frozen or canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1.5 lbs boneless skinless chicken thighs
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 3 cloves minced garlic
- 1 cup diced yellow onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: In a skillet over medium heat, heat 1 tbsp olive oil. Add 1 cup diced yellow onion and 3 cloves minced garlic. Sauté for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Transfer the sautéed onion and garlic to a slow cooker. Add 1.5 lbs boneless skinless chicken thighs, 1 can (15 oz) black beans (rinsed and drained), 1 cup corn kernels, 1 can (14.5 oz) diced tomatoes with green chilies, 1 cup chicken broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Stir ingredients gently to combine. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Step 4: Remove the chicken thighs from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir well. Serve hot with optional toppings like sour cream or shredded cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Tex-Mex 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 Tex-Mex 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 chicken broth from drying out.
Can I substitute ingredients in Slow Cooker Tex-Mex 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 Tex-Mex 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 Tex-Mex Chicken Chili?
Mexican slow cooker 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.
