Slow Cooker Chicken Chili with Greens and Beans

Slow Cooker Chicken Chili with Greens and Beans

MamaMcGreevy 0

"Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker."

Ingredients 6 h 15 m {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place black beans, white beans, tomatoes, and kale in a slow cooker.
  2. Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
  3. Transfer the onion to the slow cooker.
  4. Sprinkle with chili powder, garlic and herb seasoning, and salt.
  5. Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
  6. Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
  7. Stir in the heavy cream, allow to heat for a few minutes, and serve.
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Reviews 17

  1. 18 Ratings


Wonderful recipe, and had a followed it, would have been perfect! i didn't have chili powder in my cupboard, neither did i have a can of tomoates. I did add some carrot, celery, and bell peppers though. I also used fresh flowering oriental kale instead of the frozen green. great idea adding kale to the chili! Thank you!!


Pretty yummy and a great way to use kale! I used "rotel" tomatoes instead of plain diced, fresh kale instead of frozen, threw in some garlic with the onion, no cream and whatever chili-type seasonings I had laying around (cumin, paprika etc). Came out great. But noticed the kale ended up soaking up the flavors more than anything else (kale was pretty spicy, while broth and beans mild).


This was so easy to make on a night I really was too tired to cook anything with a lot of effort. I skipped the kale since my husband does not like it, and added green bell peppers and corn! I also used soy black beans which added a nice flavor to the chili. Great recipe - thanks for sharing!