Crockpot Frito Chili Pie – A recipe for Frito pie made simple using your crockpot!  Simple homemade chili with plenty of cheddar cheese and crunchy Fritos corn chip topping.

frito chili pie made in the crockpot


This is what I like to call Summer comfort food.

I wax nostalgic about the days when we would go to Sonic in the summer.

My tiny little child self always looked forward to getting that Frito pie.

Not much has changed.

Except that I’m not a child, and I have to buy my own Frito pie now, and I prefer to make it at home instead of going to the drive in restaurant.

Do you guys have Sonic where you live?


Frito Chili Pie

So, I like making this at home because I prefer the chili “my way.”

This isn’t like the chili you eat in a bowl with a spoon.  It’s much thicker and meat to have a boat load of cheese stirred into it.

Yes, always with the cheese.

Then I like to layer chips under it in my bowl AND on top.

Since the chili is nice and thick, chips don’t get all soggy and turn to mush.

Definitely much more like a crockpot casserole than a soup/stew.

crockpot frito pie

I’m having major cravings for this as I sit here typing.

It’s so easy to make – give yourself about 10 minutes to get that hearty chili into the crockpot in the morning.

Then, come home and top it with cheese and chips and dinner is served.

Stuffing your face full of goodness doesn’t get much easier than this!


5 from 26 votes

Crockpot Frito Chili Pie

Crockpot Frito Chili Pie - A recipe for Frito pie made simple using your crockpot!  Simple homemade chili with plenty of cheddar cheese and crunchy Fritos corn chip topping.
Prep 10 minutes
Cook 8 hours
Total 8 hours 10 minutes
Servings 6



  • Brown the ground beef with the chopped onion in a medium skillet over medium-high heat.  Drain grease from meat if necessary.
  • Pour ground beef mixture into the slow cooker.  Add the tomato sauce, diced tomatoes, beans, and seasonings to the crockpot.  Stir.  Cook on low for 6-8 hours or high for 4-5 hours.
  • Right before serving, stir one cup of the cheese into the chili.  Top with remaining cheese and Fritos.  
  • Serve with more chips, sour cream, letttuce, tomato as desired.


NOTE:  You can drain and rinse the beans for thicker chili if you want, but it's not a necessary step.


Calories: 240kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Be sure to try more of my most popular dinner recipes!

  1. Slow Cooker Meatballs & Gravy
  2. Ham & Noodle Casserole
  3. Crockpot Sausage & Peppers
  4. Crispy Baked Chicken Thighs
  5. Creamy Tortellini Soup




Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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Recipe Rating


  1. 5 stars
    This recipe has become a staple in our house. I make it about every other week throughout the fall and winter, even occasionally in spring and summer. It’s super easy and delicious!

  2. 5 stars
    So easy and so delicious. I add a can of mild rotel for a little kick. This is a family favorite and something I make a lot!

  3. 5 stars
    We love this recipe and have started making it regularly! I veganize it by using Gardein “beef” crumbles and non-dairy cheese.

  4. Fixed this for the first time, using low sodium ingredients except for the taco seasoning, and pinto beans; used fresh ground beef from the farm (no preservatives, etc.) It was a hit, especially for my dad, since he is on sodium restrictions. Will definitely be making this again. Thanks for the awesome recipe

  5. 5 stars
    I made this exactly as the recipe said but on the cooktop and let it simmer for a couple hours, it was AMAZINGLY GOOD for frito chili pie, the BEST I’ve ever had. Thanks for sharing….

  6. 5 stars
    Awesome recipe. I am currently cooking it for the third time now. I have made some tweaks here and there but generally follow it as written. I am adding a bit Guinness for body and meat flavoring. Will let you know how it turns out. I have actually come to like this recipe more for the chili than the Frito Pie aspect. I acn then throw it over rice, chips, or tater tots and fries for variety through the week. ?