This easy slow cooker Red Chicken Chili basically cooks itself! Chicken cooks low and slow in a mixture of bold seasonings, fire-roasted diced tomatoes, beans, bell peppers, and more. Set it, forget it, and come home to a filling dinner that you barely touched!
Red Chicken Chili
The only โworkโ here is chopping two veggies and opening up some cans. Other than that, the crockpot does all the heavy lifting! Ingredients like tomato sauce, hot sauce, and diced tomatoes give the broth the red color and fiery flavor. Itโs not too spicy at all, thoughโฆ unless you want it to be! This chili is so easy to customize. Make it more or less spicy, dress it up with a number of different toppings, or switch up the veggies. Thereโs tons of wiggle room to make it your own! It also feeds a small army, so itโs ideal for big family dinners when everyone needs a bowl of something warm and cozy.
Cozy up with more of the best easy chili recipes like white chicken chili, classic beef chili, or slow cooker pumpkin chili.ย
How can I make it spicier?
The easiest thing to do is to stir in more hot sauce. You can also sprinkle in some cayenne powder and/or crushed red pepper flakes. Fresh or pickled jalapenos will also do the trick!
How to Make Red Chicken Chili
- Add it all (except chicken) to the crockpot. Add all the ingredients except the chicken to a large slow cooker and stir to combine.ย ย
- Add chicken and cook. Add the chicken and submerge, then cover and cook on low for 8 hours or on high for 6 hours.ย ย
- Shred the chicken. Remove the chicken from the slow cooker and shred with two forks in a large bowl. Add it back to the slow cooker and stir.ย ย
- Enjoy! Serve in bowls with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and tortilla chips, if desired.ย
Storing and Freezing
Store leftover red chicken chili in an airtight container in the refrigerator for up to 4 days. Or, freeze it! Let it totally cool to room temperature, then pour it into a gallon zip-top bag. Lay the bag flat on a sheet pan (or another flat surface) and freeze so itโs in one flat layer and easier to store.
Ingredient Notes
- Chicken Broth – Low-sodium broth is the way to go!
- Onion – A yellow onion is preferred, but a white onion will also work.ย
- Bell Pepper – I like using a red bell pepper for this red chili. Any other color works if thatโs all you have on hand.ย
- Tomato Sauce – This is a non-negotiable! Donโt swap it with anything else.ย
- Fire-Roasted Diced Tomatoes – You can use plain diced tomatoes instead, but youโll be missing out on some extra flavor.ย
- Beans – Youโll need both black beans and chili beans. The black beans need to be drained and rinsed but do NOT drain the chili beans! Thatโs where so much of the chili flavor comes from.ย
- Hot Sauce – Use your favorite brand that you like the taste of and use sparingly. You can always add more, but you canโt take it out once itโs in there.ย
- Seasonings – Chili powder, garlic powder, onion powder, smoked paprika, cumin, salt and pepper create the very best flavor.ย
- Garlic – Feel free to measure with your heart! Keep in mind though that weโre also using garlic powder, so you may not want to totally overdo it.ย
- Chicken Breasts – No need to sear them first. You can use chicken thighs instead if youโd like, just make sure theyโre boneless and skinless.ย
Enjoy!
~Nichole
Red Chicken Chili
Ingredients
- 2 Cups Chicken broth
- 1 Medium yellow onion minced
- 1 Red bell pepper minced
- 1 15oz Can Tomato sauce
- 1 14.5oz Can Fire-roasted diced tomatoes
- 1 15oz Can Black beans drained and rinsed
- 1 15.5oz Can Chili beans undrained
- 1-2 Tbsp Hot sauce or to taste
- 2 Tbsp Chili powder
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Smoked paprika
- 2 tsp Ground cumin
- 1 tsp Salt
- 1 tsp Black pepper
- 4 Cloves Garlic minced
- 2 Pounds Boneless, skinless chicken breasts
Instructions
- Add all the ingredients except the chicken to a large slow cooker and stir to combine.
- Add the chicken and submerge, then cover and cook on low for 8 hours or on high for 6 hours.
- Remove the chicken from the slow cooker and shred with two forks in a large bowl.
- Add it back to the slow cooker and stir.
- Serve in bowls with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and tortilla chips, if desired.
Notes
This red chicken chili can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
