Loaded with flavor, this easy slow cooker Mexican chicken chili recipe tastes just like your favorite burrito.

Slow Cooker Mexican Chicken Chili Recipe from bakedbyrachel.com

The deep freeze of winter has set in. It’s a whopping 20 degrees at the bus stop most mornings and that’s not counting wind chill. I’m not about to stand outside in that cold even for 5 minutes, especially with two younger children that don’t technically need to be out there, except for the fact that they can’t be trusted in the house by themselves even for a short time. If you have toddlers and preschoolers… you know what I’m talking about. So we wait in the car for the bus. All bundled up because even the car is cold. Growing up we didn’t have that luxury. I don’t remember it ever being this cold though. Maybe kids don’t feel the cold as much because they’re often running around at the bus stop, bouncing up and down, kicking the snow or just being generally silly.

Slow Cooker Mexican Chicken Chili Recipe from bakedbyrachel.com

Of course the bus stop chill has nothing to do with this recipe, but the cold absolutely does. Because what’s better in the winter chill than a warm dish of chili or soup? It’s a comforting dish you can easily throw together. Let the slow cooker do the work. The best part is the smells wafting around the house while it cooks… so if you’re home when you make this, fair warning that it’ll be a tad on the torturous side but it’s worth it in the end.

I made this specifically to enjoy for lunches. I doubt it’ll last long though as it’s pretty hard to resist. On the first day there’s always a healthy portion enjoyed by even the kids. The Mr proclaimed that this tastes just like a burrito. So if you’re a fan of burritos, you’ll love this chili. This isn’t spicy like a lot of my soup and chili recipes are but if you’re a fan of heat, kick up the notch with the chili powder and you’ll be good to go.

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Slow Cooker Mexican Chicken Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8
Loaded with flavor, this easy slow cooker chili recipe tastes just like your favorite burrito.



  • 1 lb chicken breast
  • 15 oz can diced tomatoes, drained
  • 15 oz can black beans, drained and rinsed well
  • 15 oz can great northern white beans, drained and rinsed well
  • 7 oz can whole corn, drained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 tsp sea salt
  • 3/4 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 2 1/2 C chicken stock

Optional toppings:

  • Shredded cheese
  • Avocado
  • Sour Cream
  • Tortilla strips
  • Jalapeño slices


  • Trim and cut chicken into 1-inch pieces. Add raw chicken and remaining chili ingredients to the bowl of your slow cooker. Cook on high for 4 hours, or low for 8.
  • Divide among bowls. Serve with optional toppings. Store remaining chili in the refrigerator for up to several days or freeze for up to several months.


Recipe serves roughly 6-8.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American
Keywords: Slow cooker