Slow Cooker Chicken Chili AKA Swamp Soup

I love slow-cooker dinners. Just dump everything in the pot, set it on low, and I’ve got a tasty meal in time for dinner. Minimal cleanup. Minimal effort. And maximum flavor.

Slow cooker chicken chili is one of my family favorites. We make this recipe regularly throughout the year because it’s cheap and filling to make. We love it in the summer because we don’t have to turn on an oven and heat up the kitchen. And we love it in the winter because it has a cozy warmth to it that just feels homey.

The salsa Verde and the black beans gives this chili its unique color, so my family lovingly gives it the nickname “swamp soup.” But it doesn’t taste swampy.

It tastes like heaven on a spoon.

Choose Your Favorite Toppings

Typically, we like to chop up cold avocados into chunks and serve it over the soup. The avocados act like ice cubes, cooling the soup and giving additional flavor.

However, you don’t have to stick to just cheese and avocados. We like this slow cooker chicken chili with a dollop of sour cream, and sometimes we like to crumble up tortilla chips and sprinkle those over the top as well.

Also, this recipe is freezer friendly. You can prep it in advance, and then cook it on a busy day when you don’t want to work hard to pull dinner together.

Did You Try It?

I know that the swampy color may make it hard to convince younger kids to eat. But hey, once they try it, they just might like it. My daughter loves seeing us use our Nessie ladle* to scoop up the chili, and I just love eating the soup with fresh avocados.

If you tried it and enjoyed this recipe, feel free to leave your comments in the section below or give the recipe a star rating. If you’re looking for more cozy recipes like this one, stop by my slow cooker recipes section.

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