Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

Wonderful on cold nights. I also make this dish on the stove top, simmering for about 1 hour. I like to add 1-1 1/2 cup chicken broth to make it a bit more liquidy.

Ingredients Nutrition


  1. In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over. Transfer to crock pot.
  2. Drain any fat from pan. Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute Scrape into crock pot.
  3. Add beans and chilies to crock pot and cook on low for 5 hours.
  4. Remove chicken from sauce, cube into bite size pieces and set aside.
  5. Whisk flour with 3 tbsp water and stir into crock pot. cover and cook on high for 15 min or until sauce has thickened.
  6. Stir in chicken, fresh cilantro and lime, heat through and serve.
Most Helpful

This was good. I made this on the stove top. I used pinto beans because that's what I had on hand. I used boneless, skinless chicken breast which I sliced and added to the pot. Once it was cooked, I removed chicken and shredded with two forks then placed back in the pot & simmered for 5 minutes, stirred & served. I served with a dollop of sour cream, shredded Colby jack cheese & diced avocado. It was delicious!

brightma November 11, 2013

Not only was this chili super delish, I also fell in love with the ease in making it. Got all my ingredients prepped early this morning and came home from work to a nearly ready dish. I used chicken drumsticks instead of the chicken thighs (already had it in the freezer) and used 1 14.5 oz can red kidney beans and 1 can white kidney beans. For more ease, I added 2 T cornmeal flour and saute'd it with onion/garlic mixture instead adding regular flour at the end. I also added about 2 cups chicken broth as suggested by other reviewers. Once chili was ready I removed the bones and cartilage and diced chicken. I also added extra cumin, because I love it. Because lime juice was used, I decided to utilize the peel, therefore the zest of 1 lime was added to the chili. My oops - I totally forgot about the cilantro, but tomorrow I will add it to the leftover. I can only imagine how more tasty it will be. We all loved it and it most definitely is perfect for a cold night (it's cold here tonight). Because I wasn't going to be home early enough, had to cook it longer than 5 hours on low (cooked for 8ish) came out perfect. I also added a few sprinkles of extra lime juice to my plate-yum! Thank you Deantini for a perfect winter's night meal. Made it for Went to Market tag game.

ForeverMama March 14, 2013

I made this exactly as posted......well almost! I didn't have quite enough chicken thighs so I threw 1/2 of a chicken breast in there. I made this in the crockpot, starting during my lunch break so it would be ready for a delicious dinner. Loved that there was not much work to be done so I could take care of this and grab a bite to eat! The end result was a very thick chili, with just a hint of heat. I really enjoyed this and will make it again. Thanks for sharing! Made for PRMR Tag game.

breezermom January 25, 2013