Crock Pot Pinto Bean Chicken Chili Stew
Prep time: 
Cook time: 
Total time: 
Serves: about 8
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 orange bell pepper, chopped (or your favorite color pepper)
  • 2 garlic cloves, minced
  • 2 Tbsp. chili poweder
  • ½ tsp. ground cumin
  • 4 boneless, skinless chicken breasts
  • 2 pounds white potatoes, diced
  • 2 (14-oz) cans rinsed and drained pinto beans
  • 1 (14-oz) can corn, drained
  • 1 (14.5-oz) can crushed tomatoes, undrained
  • 1 (4.5-oz) chopped green chilies
  • 1 tsp. salt (or more, if needed)
  • 1½ cups water
  • feta cheese, crumbled
  1. In a skillet, heat olive oil over medium-high heat. Add in onion, bell pepper and garlic. When softened, add chili powder and cumin. Stir together and set aside.
  2. Place chicken in the bottom of the slow cooker. Add diced potatoes on top of chicken. Add pinto beans, corn, tomatoes, chilies, and sprinkle with salt.
  3. Now add cooked onion/pepper mixture on top. Pour 1½ cups water over the top. Cover and cook for 8 hours on LOW.
  4. Ladle into bowls and sprinkle with feta cheese. Enjoy!
Recipe by Yummy Healthy Easy at