Simple Crockpot Shredded Chicken Chili Recipe

This site contains affiliate links, meaning, at no additional cost to you, we will earn a commission if you click on some links and make a purchase. Click to see the Disclaimer.


This chicken chili recipe is a favorite in my house and is made at least a couple times a month.  It’s so easy and has very few ingredients.  Now, I find it hard to call this a chili because it seems more like a chunky soup.

This recipe is based on the one found at, but I have altered and added to the ingredients to add more texture and flavor. Please feel free to visit the link to see a slightly more simple version (but no less delicious!).

To save money, I always look for sales on chicken breasts, chicken broth (gluten free for our family), salsa verde and avocados. You can freeze the chicken breasts so all but the avocados you can keep until you are ready to make this simple recipe.

This recipe feeds my family (2 adults and a toddler, the baby doesn’t count yet) for 2-3 meals. Let me know if you like it!


Crockpot Shredded Chicken Chili

Super simple shredded chicken chili recipe your whole family will love.  Serve with your choice of toppings.  KrisBeeMama serves it with fresh avocados and sour cream.

You can also cook this on the stove top.  See the instructions in the notes.

The time shown assumes a full 8 hour cook on low in the crockpot.

  • 6 cups Chicken broth or stock (gluten free if preferred)
  • 4 Chicken breasts
  • 2 15 oz cans Great northern beans, drained (white beans will do)
  • 1 tsp salt (to taste)
  • 1 jar (small) Salsa verde
  • 1 tbsp Cumin (to taste)
  • 3 cups Brown rice (cooked)
  • Toppings: diced avocado and sour cream ((can also add fresh cilantro or other topping of your choosing))
  1. Add chicken broth (or stock), chicken breasts, salsa verde, salt, cumin and drained beans in the crockpot.

  2. Cook on low heat for 6-8 hours or 3-4 hours on high heat, until the chicken is cooked through.

  3. About an hour before you plan to serve, cook your brown rice (usually 1 cup rice to 2 cups water)

  4. Remove the chicken breasts and shred when fully cooked.  Add back into the pot and stir.

  5. Either add the brown rice to the crockpot or serve on the side for everyone to choose their portion size in their bowl.

  6. Scoop the chili into a bowl and add the diced avocado and sour cream on top. Enjoy!

While slow cooking in a crockpot is an easy “set and let cook” method (and the slow cooking may help the flavors mingle), this can also be made on the stovetop in a pinch.  To cook on the stovetop, follow step 1 but add to a large pan.  Cook until the chicken is cooked through and is easily shredded with a fork.  Everything else is the same!


*Disclaimer: I am not a doctor and rely on the honesty of brands for gluten free foods.  If you have a high sensitivity to gluten, please do research to find the safest products and ingredients for you to use.

Leave a Comment

Your email address will not be published. Required fields are marked *