Red Chicken Chili Recipe (Slow Cooker)

Nothing beats a bowl of warm chili at the end of a chilly day. This Red Chicken Chili Recipe is packed with protein and vegetables like sweet potatoes and butternut squash, so it’s nourishing and comforting. 

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Make a delicious, healthy chicken chili with minimal effort to enjoy for dinner or as part of your weekly meal prep. The slightly sweet flavor from the butternut squash and sweet potatoes balances perfectly with the spicy chilis and bold spices. This will definitely be part of your cold-weather meal rotation. 

If you like butternut squash recipes, you will love my warm butternut squash and sweet potato soup, and easy baked chicken with Brussels sprouts and butternut squash!

Why You’ll Love This Recipe

• Packed with Protein: This chicken chili recipe is packed with protein from the chicken and the beans. There are over 18 grams of protein in every bowl! 
• Hands Off Cooking: One of the best parts of this recipe is that it comes together in the crockpot. That means that aside from chopping the veggies, the cooking is totally effortless!
• Full of Tender Veggies: Not only does this chili contain tomatoes, chilis, and beans, but it also has butternut squash and sweet potatoes. They add a little sweetness and tons of fiber.

Ingredients

• Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe! You could also save yourself some effort and purchase a rotisserie chicken to shred and add to the chili.
• Sweet Potatoes and Butternut Squash: These flavorful root veggies are a little sweet, low-carb, and full of fiber. 
• Diced Tomatoes: A can of diced tomatoes helps make the flavorful red sauce and adds some acidity to the chili.
• Vegetable Broth: Thin out the dish with some low-sodium vegetable or chicken broth. 
• Black Beans: Beans are a great source of protein, fiber, and delicious flavor. 
• Green Chilis: Spice up your chili with a can of green chilis. You can skip them if you don’t like spicy chili.
• Spices: You need lots of spices to achieve that signature chili flavor! This recipe calls for garlic, chipotle powder, cumin, coriander, and turmeric.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Add Your Favorite Toppings: Top this chili with Greek yogurt, shredded cheese, cilantro, avocado, sliced jalapenos, or crunchy chips to boost the flavor and add richness, a new texture, or a burst of spiciness.
• Make It Vegetarian: Skip the chicken and add an extra can of black beans to make this chili vegetarian-friendly. The amount of protein per serving will decrease, but it still has plenty from the beans.
• Add More Veggies: Try mixing in chopped bell peppers, corn, or zucchini to get even more vegetables in every bowl of chili. 
• Use a Different Meat: Instead of chicken breast, you can use ground chicken, ground turkey, or lean ground beef. 

How to Make This Red Chicken Chili Recipe

Take all of the work out of making homemade red chicken chili with this delicious crockpot recipe. The only work required is chopping the chicken and vegetables! After that, let the crockpot do the work while you go about your day.

Step 1: Add Ingredients to the Crockpot. Place the chicken, sweet potatoes, butternut squash, onion, diced tomatoes, chilis, broth, and spices in your crockpot. 

Step 2: Stir and Cook. Stir the ingredients together and then place the lid on the crockpot. Cook the chili on high for 5 hours until the vegetables soften.

Step 3: Add the Beans. Add the beans and stir them into the chili.

Step 4: Cook for Another Hour. Replace the lid on the crock pot and let the chili cook for another hour on high. Serve the chili hot with toppings of your choice, and add some cauliflower rice to your bowl for a low-carb addition that’s packed with fiber!

Expert Tips

• Cut Veggies into Uniform Pieces: Cut your butternut squash and sweet potatoes into uniform ½” pieces so that they all cook at the same rate.  
• Rinse the Beans: Be sure to rinse your beans before adding them to the crockpot. This helps reduce the amount of sodium and also helps cut back on the gas-causing component in the bean liquid.
• Build the Flavor: You need to add the spices at the start of cooking the chili to ensure the flavor is rich and bold. Taste the chili before serving and then adjust the salt or other seasonings to your tastes.
• Storing: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover chili also freezes well and can be frozen for up to 3 months. 
• Make Ahead Tip: Chili is an excellent meal for preparing in advance. It can be part of meal prep or frozen in individual servings for quick and easy dinners. 

Serving Suggestions

This hearty chicken breast chili is a great meal all on its own, but you can never go wrong with a little bread as a side dish or a few extra vegetables. Everyone will love this recipe, and it’s sure to be a hit with everyone you serve it to! This is going to be your new favorite chili recipe!

• Chili and cornbread are a timeless combination! Serve this red chicken chili with my gluten-free pumpkin cornbread or cauliflower tortillas.
• Save your leftover butternut squash to make a squash breakfast bake for the following morning or make this healthy squash salad with candied pecans for lunch.

Recipe FAQs

More Delicious Healthy Chili Recipes

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