I love making this slow cooker chicken chili when I want a hearty, comforting meal with minimal effort. The chicken becomes tender and flavorful as it slowly cooks with beans, tomatoes, and warm spices. It’s one of my favorite set-it-and-forget-it recipes that fills the kitchen with the most inviting aroma.
Why You’ll Love This Recipe
I appreciate how simple it is to prepare. I just add everything to the slow cooker and let it do the work while the flavors develop beautifully over time.
I also enjoy how versatile this chili can be. I can adjust the spice level, add extra vegetables, or top it with my favorite garnishes. It’s satisfying, protein-packed, and perfect for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts
black beans, drained and rinsed
kidney beans, drained and rinsed
corn kernels
diced tomatoes
tomato sauce
onion, chopped
garlic, minced
chicken broth
chili powder
ground cumin
smoked paprika
ground oregano
salt
black pepper
olive oil
Optional toppings:
shredded cheese
sour cream
fresh cilantro
avocado slices
tortilla chips
Directions
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If I have time, I sauté the chopped onion and garlic in olive oil until fragrant, though I sometimes skip this step for convenience.
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I place the chicken breasts in the bottom of the slow cooker.
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I add black beans, kidney beans, corn, diced tomatoes, tomato sauce, and chicken broth.
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I stir in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
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I remove the chicken, shred it with two forks, and return it to the slow cooker.
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I stir everything together and adjust seasoning if needed.
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I serve the chili hot with my favorite toppings.
Servings and Timing
This recipe typically serves 6 people.
Prep time: 15 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6 hours 15 minutes
Variations
I sometimes add diced green chilies for extra flavor. If I want a thicker chili, I mash a portion of the beans before serving.
For a spicier version, I include jalapeños or a pinch of cayenne pepper. I also enjoy adding bell peppers or zucchini for extra vegetables.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen even more after a day.
When reheating, I warm it on the stovetop or in the microwave. If it thickens too much, I add a splash of chicken broth. I also freeze portions for up to 3 months and thaw them overnight before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use chicken thighs for extra flavor and tenderness.
Can I make this on the stovetop?
Yes, I simmer everything in a large pot for about 40–50 minutes, shredding the chicken once cooked.
Is this chili spicy?
I find it mildly spiced, but I adjust the chili powder to match my heat preference.
Can I make this dairy-free?
Yes, the chili itself is dairy-free. I simply skip or substitute dairy-based toppings.
What can I serve with chicken chili?
I enjoy serving it with cornbread, rice, tortilla chips, or a simple side salad.
Conclusion
I truly enjoy making this slow cooker chicken chili because it’s easy, flavorful, and incredibly comforting. The tender shredded chicken and bold spices create a satisfying meal that’s perfect for busy days or cozy evenings. Whenever I want a dependable and hearty dish, this is the recipe I turn to.
Print
Slow Cooker Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Description
A hearty and comforting slow cooker chicken chili made with tender shredded chicken, beans, tomatoes, and warm spices. This easy set-it-and-forget-it meal is protein-packed, flavorful, and perfect for busy days or cozy evenings.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, fresh cilantro, avocado slices, tortilla chips
Instructions
- Optional: In a skillet, heat olive oil and sauté chopped onion and garlic until fragrant.
- Place chicken breasts in the bottom of the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, and chicken broth.
- Add sautéed onion and garlic if using.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return it to the slow cooker.
- Stir well and adjust seasoning if needed.
- Serve hot with desired toppings.
Notes
- Use chicken thighs for extra flavor and tenderness.
- Add diced green chilies for more depth.
- Mash some beans before serving for a thicker consistency.
- Include jalapeños or cayenne for additional heat.
- Add bell peppers or zucchini for extra vegetables.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 95 mg
