3 Mouthwatering Crock-Pot Chili Recipes For Meat Lovers

Chili is arguably one of the most popular dishes in America during fall and winter. When you consider that it doesn’t take much effort to make, is great for lunch or dinner, and can easily be reheated, it’s not hard to see why.

Chili is traditionally made with beef, but if you’d rather use another meat in its place, you’re in luck. We’ve rounded up three mouthwatering Crock-Pot chili recipes featuring turkey, chicken, and pork.

Slow Cooker Turkey Chili via Chef Savvy

crock-pot chili recipes
Photo: Chef Savvy

You Will Need: 

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans fire roasted garlic diced tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1½ cups frozen corn, (no need to thaw)
  • 1 (4 ounce) can chopped green chiles
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1½ tablespoons ground cumin
  • ½ teaspoon paprika
  • 2 whole chipotles in adobo, diced (can add some sauce too for some more heat)
  • salt and pepper

For Serving

  • shredded cheddar cheese
  • sour cream
  • green onions
  • tortilla chips


1. Heat a large skillet with olive oil.
2. Add in ground turkey and cook until browned and no longer pink.
3. Add the turkey to the slow cooker along with the rest of the ingredients (except for toppings)
4. Cook on low for 6 hours, or on high for 4 hours, until the soup is cooked through.
5. Serve warm with the suggested toppings above!

Crock-Pot White Chicken Chili via Well Plated by Erin

You Will Need:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
  • 4 cups (32 ounces) low-sodium chicken stock
  • 2 (15-ounce) cans reduced-sodium white beans, such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves garlic, minced
  • 1 small (or 1/2 large) yellow onion, finely diced 

    crock-pot chili recipes
    Photo: Well Plated
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges

For serving

  • diced jalapeno
  • diced avocado
  • nonfat sour cream or plain Greek yogurt
  • shredded cheese
  • crushed tortilla chips


1. Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

Slow Cooker Pork Chili Verde via The Recipe Critic

crock-pot chili recipes
Photo: The Recipe Critic

You Will Need: 

  • 4-5 lbs. boneless pork shoulder, cubed
  • 1 tablespoon olive oil
  • 28 ounce canned tomatillos
  • ½ cup onion chopped
  • 2 garlic cloves, minced
  • 14 ounce green enchilada sauce
  • 16 ounce salsa verde
  • 4 ounce diced green chilies
  • ½ tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoon cornstarch


1. In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
2. In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
3. Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.

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For more delicious dishes you can make in a Crock-Pot, check out these Slow Cooker Recipes That Are Perfect For Fall.

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