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Creamy Crock Pot Chicken Chili
Prep Time
15 mins
A healthy, hearty chili perfect for cold fall and winter nights.
Servings: 6
Author: Sue Parke
  • • 1 lb boneless skinless chicken thighs
  • • 2 peppers chopped colors of your choice
  • • 1 medium yellow onion chopped
  • • 2 cups of beans either black, red or a mix of both
  • • 24oz of plain Greek yogurt
  • • 1 jar of salsa
  • • 1 28oz can of crushed tomatoes
  • • 2 Tablespoons chili powder
  • • 1 teaspoon cumin
  • • 1/2 teaspoon salt
  • • 1/4 teaspoon red chili pepper flakes
  • • 1 teaspoon Pepper
  • • Olive Oil Cooking Spray
Garnishes and Toppings
  • • Shredded Cheddar Cheese
  • • Sliced avocado
  • • Cilantro
  • • Crushed tortilla chips optional
  1. Spray your crock pot with olive oil.
  2. Put crushed tomatoes and salsa in your crock pot and stir together.
  3. Mix in 16oz of Greek yogurt (save 8oz for later)
  4. Add all spices and stir again
  5. Place your chicken in making sure it's well covered and coated.
  6. Add beans and veggies in last and make sure everything is well mixed.
  7. Cook on low for 6-8 hours until the chicken is thoroughly cooked.
  8. Mix in the last 8oz of plain Greek yogurt
Recipe Notes

I like to top this chili with shredded cheddar cheese, avocado slices and a few tortilla chips.
The Greek yogurt is a much healthier, lower fat option than sour cream and cream cheese, and I promise it still tastes absolutely delicious - even my husband approves :)
If you don't have all the seasonings, you can use one packet of chili seasoning mix.
And last but not least, when I have the time, I crush my own fresh organic tomatoes instead of using canned, and I season them with a little olive oil, garlic, salt and pepper.