Large red bowl of delicious Slow Cooker Salsa Chicken Chili with corn and beans.

Slow Cooker Salsa Chicken Chili

I have a super simple and easy recipe for you today. For those of you that have had slow cooker salsa chicken, this is a lot like that with the addition of beans, corn, and some fresh cilantro and lime to brighten it up.
Course Main Course, Slow Cooker
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 394kcal
Author Heather Cheney


  • 2-3 Boneless Skinless Chicken Breast Halves
  • 28 ounces black beans undrained
  • 14.5 ounces pinto beans undrained
  • 2 cups jarred salsa
  • 1/4 cup taco seasoning
  • 14.5 ounces canned corn drained
  • 1/2 cup fresh cilantro chopped
  • 1 fresh lime juiced
  • 1 tablespoon masa harina corn flour optional


  • Place chicken, beans, salsa, corn, and taco seasoning in a slow cooker, stir to combine and set to cook for 4 hours on HIGH.
  • Remove chicken from the chili and shred.
  • If you'd like the chili a little thicker, stir in 1 tablespoon of masa harina, cover the slow cooker and cook an additional 10 minutes.
  • Stir shredded chicken, cilantro and lime juice into the chili and serve with chips, sour cream, and shredded cheese.


Serving: 1serving | Calories: 394kcal | Carbohydrates: 64g | Protein: 28g | Fat: 3g | Cholesterol: 24mg | Sodium: 886mg | Potassium: 1241mg | Fiber: 19g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 4.9mg | Calcium: 95mg | Iron: 5mg