Mexican Chili

Love chili but hate standing at the stove for hours stirring and stirring? This Crockpot Mexican Chicken Chili is going to change your life. Seriously. It’s a slow cooker take on a classic recipe that won’t leave you chained to the stove so you can get on with your life. This slow cooker version is an straightforward recipe that’s sure to be a hit! 10 ingredients and “secret” spices make for a memorable, hands off lunch or dinner option everyone enjoys.

We love chili in our house. But it’s always an hours-long and labor-intensive process keeping an eye on the pot, stirring and stirring and stirring. That’s why we Love This crockpot Mexican chili. It’s an straightforward, hands-off recipe that’s a winner every single time. This slow cooker chili recipe leaves you with even better results without having to sacrifice your precious time.

Load the ingredients in your slow-cooker, set the timer, and go live your life. It’s a great recipe for busy days or when you want a comforting bowl of chili ready for when you get home from work. Stop spending hours staring at the stove. Follow this plain recipe below for memorable slow cooker chili and break free from the kitchen.

You will love this Crockpot Chili!

We should preface this with saying that we grew up in SE New Mexico and love things spicy. Our husband on the other hand, grew up in North Carolina on the other end of the spectrum of spicy foods. Over the past several years, he’s come to our side of the spicy spectrum so a lot of our meals will have that spicy kick to them that we love. Feel free to adjust that spicy level to whatever fits your family’s taste buds. This little Crockpot Mexican Chili gem (minus the cheese, sour cream, and avocado), comes in at about 205 calories per serving with 9g of fiber and 13g of protein.

What is Mexican Chili?

Mexican Chili takes traditional chili and adds in additional flavors like corn, green chile, and cumin.

Mexican Chili Ingredients

• Onion – if you have picky eaters, be sure to either pulse your onion through a food processor or chop them finely
• Kidney & Black Beans – we buy the no salt added so that we don’t need to drain them. If you buy the standard kind, we recommend draining and rinsing them
• Green Chiles – You can use canned, jarred, or freshly roasted here
• Cumin, Chili Powder, and Taco Seasoning – These seasonings help add excellent flavor to your Mexican Chili
• Tomato Sauce – we use the no salt added version, but the regular version works fine as well
• Rotel – If you can’t find rotel, you can use a can of diced tomatoes and add extra green chile
• Corn – you can use fresh or frozen. If you use canned, be sure to drain them first.
• Chicken Breast – You’ll want to use boneless, skinless chicken breasts, but you can also substitute chicken thighs.

As a side note, Jacob hates onions. Absolutely can’t stand them. We've tried making this without and it’s not the same. We have a nifty little contraption that cuts them into tiny, little, bitty, pieces and that works for him. So if you try without onions, it’s probably not going to taste the same. Try mincing them as finely as possible if you have picky eaters in your family. We've also tried with onion powder. We would recommend using that in place of omitting them entirely. It will slightly alter the taste, but will still give you the depth of flavor you need.

How to make Crock Pot Chili

1. Combine all the ingredients in the crock pot and bury the chicken in it.
2. Cook on low for 7-9 hours. It needs to be closer to 9 if chicken is still frozen.
3. Once complete, remove the chicken, shred and return to the crockpot.
4. Top with your favorite toppings (cheddar, light sour cream, avocado).

What is a good topping for chili?

• Chips
• Cheese
• Sour cream
• Avoado

What to serve with Spicy Crockpot Chili

A great spicy crock pot chili goes well with a variety of toppings and side dishes. There are so many options! Some will even help balance out the spice.

• Cornbread
• Rice
• Tortilla chips
• Shredded cheese
• Sour cream
• Avocado slices or Guacamole
• Cilantro
• Sliced green onions
• Lime wedges
• Pickled jalapenos
• Side salad
• Over a baked potato

How to keep Crock Pot Chili

To store leftover Crockpot Mexican Chili, allow it to cool completely and then store it in an airtight container for up to 3 days in the refrigerator or 6 months in the freezer.

We recommend reheating it by placing it in a saucepan on the stove top over medium heat. Stir occasionally until the chili is heated through.

How to Freeze Crockpot Chili

If you do freezer meals (which we do quite frequently), combine all ingredients of the Crockpot Mexican Chili except for the chicken in a freezer zippy bag. Lay flat in freezer until you’re ready to use. When you’re ready to use, combine the bag and chicken into the crockpot and you’re good to go!

Mexican Chili Recipe FAQs