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**Slow Cooker Red Chicken Chili

Slow Cooker Red Chicken Chili

  • Cooking Time:

    6 Hours on Low
  • Servings:



2 lb. ground chick­en
3 1/2 T + 2 tsp. chili pow­der
1 -15 oz. can black beans, drained and rinsed
1 — 15 oz. can white beans, drained and rinsed
2 — 28 oz. cans diced fire roast­ed toma­toes (no need to drain)
1 — Sweet pota­to peeled and chopped into medi­um sized chunks
1 — 15 oz. can low-sodi­um chick­en broth
1/4 c. Instant tapi­o­ca (such as Minute tapi­o­ca)
1 chipo­tle chile in adobo sauce, chopped (remove seeds if you don’t want it too hot)
2 T. low-sodi­um soy sauce
1 T. salt
1 T. onion pow­der
2 tsp. gar­lic pow­der
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. cin­na­mon
3/4 c. beer (option­al — use to thin chili if need­ed)

I love this Slow Cook­er Red Chick­en Chili recipe for so many rea­sons. It’s super yum­my and health­i­er than most chick­en chili plus all the ingre­di­ents can be placed direct­ly in the Crock — no need to brown the meat first! Feel free to tin­ker with the type of beans you use and amount of chiles (in adobo sauce) to match your taste for spice. Please share com­ments on what you did to make this chili recipe your own.

  1. Place the ground chick­en in the slow cook­er.
  2. Add 3 1/2 T. of chili pow­der (set aside the remain­ing 2 tsp. for lat­er)
  3. Add remain­ing ingre­di­ents, EXCEPT the beer.
  4. Mix every­thing in the Crock.
  5. Cov­er and Crock on LOW for 6 hours.
  6. Stir in the remain­ing 2 tsp. of chili pow­der and the beer, if need­ed.
  7. Serve in bowls with your favorite top­pings like cheese, sour cream, taco chips, green onions, etc.
Note: If you don’t need 10 serv­ings, you can half this recipe.  It freezes well so you can also freeze in indi­vid­ual con­tain­ers and heat & eat as need­ed.

Hap­py Crock­ing!

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Crock Pot Red Chicken Chili Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lisa Diamond

Ques­tion, how nec­es­sary is the tapi­o­ca? I’m guess­ing it’s required for thick­en­ing but I don’t have any on hand and I can’t leave the house (wait­ing on fur­ni­ture deliv­ery). I’ve been want­i­ng to make this chili all week and my ground chick­en is going to spoil if I don’t use it today. Help please!!


[…] Crock Pot Red Chick­en Chili […]

Cindy Smith
Cindy Smith


I just flat don’t like beans, but I do like the fla­vor of chili. Would most of the fla­vor be there with­out the beans?


Do you have to cook ground turkey before plac­ing in the crock pot?


Is it real­ly nec­es­sary to use beer since my fam­i­ly is non drinkers??


Oth­er than the obvi­ous tech­niques, are there any oth­er solu­tions to low­er­ing the sodi­um con­tent of what appears to be a great recipe?

Another Bob
Another Bob

I notice that you don’t seem to spec­i­fy crock-pot size in your recipes. Should we assume some “stan­dard” size? And if so, what size?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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