This delicious and hearty Multi-Cooker Tex Mex Chicken Chili recipe  will knock your cozy socks off. The best part about this multi-cooker chicken recipe is that it’s filling, yet light plus hearty and delicious. It’s a must try!

Multi-Cooker Tex Mex Chicken Chili

And bonus points for being able to go from freezer to thawed to multi-cooker with ease. Add the ingredients and cook as directed, then top with sour cream and cheese garnishes.

We hope you enjoy this scrumptious multi-cooker recipe.


Multi-Cooker Tex Mex Chicken Chili

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings
  • Category: Chicken
  • Method: Slow Cooker/Multi-Cooker


Multi-Cooker Tex Mex Chicken Chili – prepared on slow cooker or stovetop mode.


  • 4 small boneless chicken breasts
  • 1 small white onion
  • 15 oz. can black beans
  • 15 oz. can pinto beans
  • 15 oz. can crushed tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 Tbsp minced onion
  • 1 tsp garlic powder
  • 1/4 cup lime juice
  • 2 cups chicken broth
  • Salt and pepper
  • Garnish: shredded cheese or sour cream
  • Side: salad


  • Open all the cans. Drain and rinse the beans.
  • Chop the onion.
  • Add all the ingredients into the multi-cooker insert, excluding garnishes and sides.
  • SLOW COOKER: Cook on low for 8 hours. Once cooked, gently pull apart the chicken with 2 forks.
  • STOVETOP: Simmer at 300 to 325 F for 30 minutes, or until chicken is cooked through. Once cooked, gently pull apart the chicken with 2 forks.
  • Season with salt and pepper to taste.
  • Prepare the salad.
  • Serve Slow Cooker Tex-Mex Chicken Chili preferred garnishes and side salad.



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