Slow Cooker Chicken and Pinto Chili

October 15, 2014

As I mentioned in my post on Monday, we had a dreary, cool weekend in Boston leaving me craving warm comfort food.

Coming to the rescue on Saturday night was this flavorful, hearty, Chicken and Pinto Chili.

Saturday was a day filled with lecture prep and article revision, so I knew I wouldn’t have much motivation to create an elaborate meal by dinner time. Therefore, I decided to pull out my trusty slow cooker and throw a bunch of ingredients into a pot. The result is this tasty chili.

Made almost entirely with pantry ingredients, this recipe takes minutes to prepare and makes your entire home smell delicious by dinner time.

Paula’s Notes: I used a few cans of chicken that I had sitting in my pantry since I didn’t want to head out to the store for one ingredient.Fee free to use fresh chicken, however!

Chicken and Pinto Chili

Yield: 4-6 servings
Time: Prep: 5 minutes Cook time: 6-8 hours on low


  • 9 oz canned chicken, drained
  • 16 oz jar salsa – I used mild; choose whichever heat level you prefer, of course.
  • 15 oz. can pinto beans, drained and rinsed
  • 4 oz. can green chili peppers
  • 1 1/3 cups frozen sweet corn
  • 3 garlic cloves, minced
  • 2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp onion powder

Optional toppings:

  • Shredded cheese
  • Sour cream
  • Fresh Cilantro


  1. Combine all ingredients in a slow cooker. (Do not include optional toppings)
  2. Cook on low for 6-8 hours or until flavors have melded and your house smells incredible.
  3. If you used fresh chicken, shred chicken into pieces before serving.
  4. Top with optional toppings, if desired. 

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