This Slow Cooker Chicken Chili is one of my go-to comfort meals when I want something hearty, flavorful, and effortless. I love how the slow cooker does all the work — the chicken becomes tender, the spices blend beautifully, and the result is a rich, satisfying bowl of chili that warms me from the inside out. It’s perfect for meal prep, family dinners, or even casual get-togethers.
Why You’ll Love This Recipe
I love this recipe because it’s simple, healthy, and absolutely packed with flavor. I can toss everything into the slow cooker in the morning, and by dinnertime, I have a comforting meal waiting for me. It’s high in protein, customizable, and even better the next day. Plus, it freezes really well, which makes it great for future meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breasts (or thighs)
-
Diced tomatoes (canned)
-
Tomato sauce
-
Chicken broth
-
Canned corn, drained
-
Canned black beans, rinsed and drained
-
Canned kidney beans, rinsed and drained
-
Onion, diced
-
Garlic, minced
-
Green chiles (optional, for extra flavor)
-
Chili powder
-
Ground cumin
-
Smoked paprika
-
Salt and pepper, to taste
-
Olive oil (optional, for sautéing)
Toppings I like to use: shredded cheese, sour cream, avocado slices, chopped cilantro, or tortilla chips.
Directions
-
I start by adding the chicken to the bottom of my slow cooker.
-
I pour in the diced tomatoes, tomato sauce, chicken broth, corn, beans, onion, garlic, and green chiles.
-
I sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over everything.
-
I give it a quick stir to combine all the ingredients.
-
I cover and cook on low for 6–8 hours or on high for 3–4 hours.
-
Once the chicken is cooked through, I shred it using two forks right in the slow cooker and stir it back into the chili.
-
I serve it warm with my favorite toppings.
Servings and Timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6 hours 10 minutes
Variations
I like switching up the beans — sometimes I use pinto beans or white beans for a different texture. When I’m in the mood for something creamier, I stir in a few ounces of cream cheese or a splash of heavy cream before serving. If I want extra heat, I add jalapeños or cayenne pepper. For a smoky flavor twist, I use fire-roasted tomatoes instead of regular ones.
Storage/Reheating
I let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 3 months. To reheat, I thaw overnight in the fridge and warm it on the stovetop over medium heat or in the microwave until hot. The flavors actually get better after a day or two.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, I can! I just reduce the cook time to 2–3 hours on low since the chicken is already cooked. I stir it in during the last 30 minutes of cooking.
Can I make this chili on the stovetop?
Yes, I can make it on the stovetop by simmering all the ingredients in a large pot for about 30–40 minutes until the flavors meld together.
How can I make this chili thicker?
If I want a thicker texture, I leave the lid off the slow cooker for the last 30 minutes or stir in a tablespoon of tomato paste or cornstarch slurry.
What can I serve with chicken chili?
I love pairing it with cornbread, a simple green salad, or tortilla chips. A squeeze of lime over the top also brightens the flavor.
Can I use frozen chicken?
Yes, I can use frozen chicken breasts, but I make sure to cook on low for 8 hours to ensure they’re fully cooked and tender.
Conclusion
This Slow Cooker Chicken Chili is one of those comforting meals I can always rely on — it’s easy, flavorful, and fills my home with the best aroma while it cooks. I love that it’s customizable, hearty, and perfect for busy days when I want something delicious with minimal effort. It’s a true crowd-pleaser and a staple in my kitchen all year long.
Print
Slow Cooker Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Chicken Chili is a hearty, flavorful, and easy-to-make comfort food that’s perfect for busy days. Packed with beans, corn, tomatoes, and tender chicken, it’s a satisfying and protein-rich meal ideal for meal prep, family dinners, or casual gatherings.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can green chiles (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for sautéing)
- Toppings: shredded cheese, sour cream, avocado slices, chopped cilantro, tortilla chips
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add diced tomatoes, tomato sauce, chicken broth, corn, black beans, kidney beans, onion, garlic, and green chiles.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
- Stir to combine all ingredients evenly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Once chicken is fully cooked, shred it with two forks directly in the slow cooker.
- Stir shredded chicken back into the chili and mix well.
- Serve hot with desired toppings.
Notes
- Use rotisserie chicken for a quicker option — add during the last 30 minutes.
- Swap beans or add fire-roasted tomatoes for flavor variation.
- Stir in cream cheese or heavy cream for a creamy version.
- Freeze leftovers for up to 3 months for easy future meals.
- Leave lid off during last 30 minutes for a thicker consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 65mg
