Packed with hearty beans, tender shredded chicken and a rich, savory base, this slow-cooker chicken chili brings Mexican-inspired flavor to a simple, weeknight-friendly meal.
Table of Contents
- Mexican Chicken Chili
- Chicken Enchilada Chili Recipe
- Ingredients for this chicken chili recipe
- How to make this chicken chili recipe
- How to serve this chicken chili recipe
- Storage
- Frequently Asked Questions
- More recipes
- Latest Recipes
Mexican Chicken Chili
This easy chicken chili cooks in a slow cooker and delivers comforting, layered flavors—slightly spicy, savory and filling thanks to shredded chicken and pinto beans. It’s ideal for busy weeknights, potlucks or when you want a hands-off dinner that still feels homemade.
If you prefer, leftover turkey works perfectly in place of chicken for a post-holiday twist.
The first version I tried used ground chicken and fresh vegetables, but shredding the cooked chicken gives a better texture. To save time without sacrificing flavor, a jar of chunky salsa and a couple of rotisserie chickens make this especially quick and satisfying.
Serve with a variety of toppings—shredded cheese, chopped tomatoes, shredded lettuce, Greek yogurt (instead of sour cream), avocado, cilantro and crispy tortilla strips or crushed chips. For homemade strips, slice corn tortillas and fry in a skillet with a little oil, then drain and salt.
Chicken Enchilada Chili
Ingredients
- 2 rotisserie chickens, or leftover cooked turkey or chicken
- 16 oz chunky salsa
- 32 oz canned pinto beans, drained
- 15 oz canned red enchilada sauce
- 1 tsp kosher salt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- black pepper, to taste
OPTIONAL TOPPINGS
- Tortilla strips
- shredded cheese
- sour cream or Greek yogurt
- chopped tomatoes
- diced avocado
- shredded lettuce
- green onions
- fresh cilantro
- lime wedges
Instructions
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Prep: Remove and shred all the meat from the rotisserie chickens, discarding skin and bones.
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Cook: In a Crock-Pot, combine the shredded chicken, chunky salsa, drained pinto beans, enchilada sauce and spices. Stir to combine. Cook on high for 2–3 hours or on low for 4–6 hours; flavors deepen the longer it simmers.
-
Serve: Ladle into bowls and add your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
Additional Info
Ingredients for this chicken chili recipe
- Rotisserie Chicken: Use a store-bought rotisserie chicken or leftover cooked turkey/chicken.
- Salsa: Jarred chunky salsa adds texture and convenience.
- Canned pinto beans
- Canned red enchilada sauce: Choose mild, medium or hot to control spice level.
- Kosher salt and black pepper
- Chili powder
- Ground cumin
Optional Toppings
- Tortilla strips
- Shredded cheese: Cheddar or Monterey Jack work well.
- Sour cream or Greek yogurt
- Chopped tomatoes
- Diced avocado
- Shredded lettuce
- Green onions
- Fresh cilantro
- Lime wedges
Substitutions: Swap pinto beans for black, white, navy or kidney beans as desired.
See the recipe card above for exact servings and ingredient amounts.
How to make this chicken chili recipe
- Prep: Shred all the meat from the rotisserie chickens, discarding skin and bones.
- Cook: Combine shredded chicken, chunky salsa, pinto beans, enchilada sauce and spices in a crock pot. Stir, then cook on high 2–3 hours or low 4–6 hours.
- Serve: Spoon into bowls and top as desired.
How to serve this chicken chili recipe
Ladle the chili into bowls and add a dollop of sour cream or Greek yogurt. Finish with shredded cheese, tomatoes, avocado, cilantro and a squeeze of lime if you like.
Serve with cornbread or tortilla chips for a complete, comforting meal.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. This chili also freezes well for up to 6 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes. Use a large pot, combine all ingredients and bring to a boil over medium-high heat, then reduce to a simmer for 15–20 minutes to meld flavors.
Yes. Cook the ground beef first and substitute it in place of the shredded chicken for a beef chili variation.
Absolutely. Sauté diced onion, bell peppers and garlic in olive oil and add them to the chili. The jarred salsa is a shortcut when you want to save time.
Reheat from frozen or refrigerated: warm on the stovetop over medium heat until heated through, or microwave in a microwave-safe bowl, stirring and heating in 30-second to 1-minute increments as needed. Thin with a little chicken broth or warm water if the chili is too thick.
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- Slow Cooker Jamaican Jerk Chicken
- Sloppy Jims
- Bacon Ranch Chicken (in the slow cooker)
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