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+ servings

Slow Cooker Tex-Mex Chicken Chili

Easy and freezer friendly!
Prep Time10 minutes
Cook Time6 hours
Servings - 4 servings


  • 4 small boneless chicken breasts
  • 1 small white onion
  • 15 oz. can black beans
  • 15 oz. can pinto beans
  • 15 oz. can crushed tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1/4 cup lime juice
  • 2 cups chicken broth
  • Salt and pepper
  • Garnish: shredded cheese or sour cream


  • Open all the cans. Drain and rinse the beans.
  • Chop the onion.
  • Add all the ingredients into the base of the slow cooker.
  • Set on low and cook for 8 hours. Lightly pull apart the chicken with 2 forks. Season with salt and pepper to taste.
  • Prepare the salad.
  • Serve Slow Cooker Tex-Mex Chicken Chili with salad.

Freezer Meal Instructions

  • Add ingredients to freezer baggie. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
  • Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.