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A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 - 4 people



  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained


  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
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