Red Chicken Chili

  • Starla Robinson
  • October 15, 2018
  • No Comments

Chili is such an easy to make meal that almost everyone loves. Substituting chicken for beef in this recipe makes it a lower fat option that still has just as much flavor and still does a great job of warming you up on a cooler day. It’s also a great idea to make large batches of chili to take for lunch as leftovers, OR you can put leftovers in the freezer and reheat them weeks later if you’d like.

white chicken chili

A few things make this a favorite of mine…

  1. It’s yummy!
  2. It’s easy!


I always make my chili in the slow cooker. The longer you let it cook, the more the flavors develop. Another great trick to using a slow cooker is that you can place all the ingredients in a zipper seal bag together the night before and just dump it all in the slow cooker in the morning.


Feel free to experiment with toppings. Last night we used shredded cheese and green onions (because it was in our fridge). I’ve also tried plain greek yogurt and turkey bacon crumbles…yum!

I hope you enjoy this super easy and filling chili as much as I have! ~Lauren A.

WeightWise Recipe
Print Recipe
Red Chicken Chili
Course Main Dish, Soups
Course Main Dish, Soups
  1. In the slow cooker, combine the drained beans, chili tomatoes, onion, and seasoning. Stir this together.
  2. Place the chicken breast on top of this and pour in the can of tomato sauce.
  3. Set the slow cooker to low and walk away!
  4. After about 7 hours, scoop out the chicken breast. Shred with a fork and put back into the slow cooker.
  5. Stir the contents, turn the setting to warm, and let set another 30 minutes.
  6. Serve with shredded cheese and green onions.

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