Cajun Chicken Chili

Cajun Chicken Chili

My White Chicken Chili is a staple at our house this time of year.  On busy days, I throw it in the slow cooker and forget about it until dinner.  So, the other day, I thought I’d make a little twist and add some Cajun seasoning in there instead plus some rice at the end.  Easy, easy, easy and the best part?  My family was a BIG fan!  Pull out your slow cooker and let it do all the work tonight!

Happy Tuesday! xo

This recipe serves four.

Shopping List
1 pound of boneless, skinless chicken breast
1 onion, chopped
1 red bell pepper, chopped
1 (15 oz) can of Great Northern Beans, rinsed and drained
1 (10 oz) can of cream of chicken soup
1 (14 oz) can of diced tomatoes
2 cups of chicken stock
1½ tablespoons Cajun seasoning blend
a big pinch of both salt and pepper
3 cups of cooked white rice
shredded cheddar cheese to garnish, optional

In your slow cooker, layer in the first 8 ingredients along with a big pinch of both salt and pepper.  Stir in the seasoning, and then cover and cook on low 6 to 8 hours or on high 3 to 4.  When you’re ready to serve, remove the lid and shred the chicken right inside the slow cooker using two forks.  Next, stir in your cooked white rice.  Ladle chili into bowls and garnish with a little cheddar at the end.

Simple as that!

Cajun Chicken Chili

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  • Charmaine Ng | Architecture & Lifestyle Blog October 17, 2017 at 4:43 am

    I can see why it was a big hit with your family! Cajun seasoning is my favourite – on anything!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Nicole October 17, 2017 at 5:11 am

    When you make a meal like this, do you serve with a side? If so, what? Thanks for all the great recipies!

    • Mix and Match Mama October 17, 2017 at 5:20 am

      I serve soup with a salad! It’s easy and my kiddos eat it.

  • Erika Slaughter October 17, 2017 at 5:23 am

    We had your white chicken chili last night! So good!

  • Narci October 17, 2017 at 6:26 am

    Oh, yum! I need to add this to our menu asap!

  • Alexis deZayas October 17, 2017 at 7:48 am

    My Louisiana heart is loving this idea! Definitely going to try!

  • Amy T October 17, 2017 at 8:22 am

    I’m not a fan of beans, think I could exclude it?

    • Mix and Match Mama October 17, 2017 at 12:04 pm


  • Khushboo October 17, 2017 at 8:25 am

    Currently looking to purchase a slow cooker but haven’t done it yet…if I want to try this recipe in the meantime, would it be possible to make in a different kind of pot?

    • Mix and Match Mama October 17, 2017 at 12:04 pm

      You can totally make it on the stove! I would just poach the chicken first and then shred it and add it to the other ingredients (or just shred up a rotisserie chicken!).

  • Heather McCaskill October 17, 2017 at 2:30 pm

    You usually use brown rice in your recipes. Is there a reason white rice would be preferred in this one? I normally use brown rice as well and don’t want to mess this up if I use it!

    • Mix and Match Mama October 18, 2017 at 4:51 am

      You’re right! We do!!! I just decided to change it up. Either would work!

  • Laurie October 21, 2017 at 8:19 pm

    I made this tonight and it was delicious!! Thanks for the yummy dinner!

  • Jillian October 23, 2017 at 1:17 pm

    Do you use frozen or thawed chicken?!

    • Mix and Match Mama October 24, 2017 at 4:56 am

      I use thawed chicken.

  • April October 24, 2017 at 6:17 pm

    Made this for dinner tonight – it was a big hit! Definitely going in the rotation!

  • Beth Simpson October 25, 2017 at 11:08 am

    Made it and we love it. But a lot extra. Have you ever frozen it for later?

    • Mix and Match Mama October 25, 2017 at 12:35 pm

      I have not frozen this one before.