This simple slow cooker chicken chili recipe is as hearty, satisfying and delicious as it looks! After some chopping, let the slow cooker do the work for you. There’s no pre-cooking for this slow cooker chicken chili– a true “set and forget it” meal!
Do you use your slow cooker a lot? It’s my top choice when it comes to dinner recipes during the cooler months like homemade meatballs, pineapple chicken tacos, and chicken and rice soup.
I can’t tell you how many times I’ve made this slow cooker chicken chili over the years, yet somehow I’m just sharing it now. After some chopping and can opening, the trusted slow cooker does the work for you. It’s convenient and even landed a spot on my collection of 31+ back to school recipes.
You’ll Love This Slow Cooker Chicken Chili
- Easy– no other way to describe it, just set and forget it!
- Packed with flavor and a touch of spice
- Can be easily adapted based for your taste or what you have on hand
- Satisfying, hearty and comforting
- Versatile– add your favorite toppings, serve over chips, pair with cornbread
- Make ahead friendly– can be frozen for up to 3 months
Ingredients & Possible Substitutions
With many flavorful ingredients combined in this one-pot dish, this is a satisfying chili. It also can be easily adaptable so you can change it up for your taste or based on what you have on hand.
- Chicken: As the recipe is written, this is a hearty chili using 2 pounds of chicken. You can use chicken breasts or chicken thighs– your choice! Or feel free to skip the meat and make it vegetarian by using chopped sweet potato.
- Bell Pepper, Onion & Tomatoes: These are staple ingredients in most chili recipes, including this homemade chili. You can use any diced tomatoes but I love the flavor that fire roasted adds.
- Corn: Adding corn creates a sweet contrast with the spices and adds texture. You can use fresh, canned (drained), or frozen corn.
- Black Beans: The black beans have a mild flavor, which pairs nicely in this chili recipe. If black beans aren’t your favorite, swap with kidney beans– it’s great with either.
- Seasoning: Just like this vegetarian chili recipe, it would be bland without spices. I use this spice combination also as a dry rub for steak or chicken fajitas– oregano, chili powder, cumin, garlic powder, salt, and pepper.
- Jalapeño: Adding jalapeño adds a touch of spice, though it’s not too spicy. If you don’t like spicy, you can leave it out.
If you’re looking for a slow cooker and need a recommendation, I have this one and this one (pricier but I’ve had it for 10 years!), and both are wonderful.
Overview: How To Make Slow Cooker Chicken Chili
With really being a “set and forget it” recipe, there’s not much work involved– just chopping and shredding chicken. There are 2 main steps to this recipe:
- Step 1: Add all the ingredients to a 5-quart or larger slow cooker. Stir together, cover and cook on low for 7 hours or on high for 4 hours.
- Step 2: Remove the chicken and shred using two forks. Return to the slow cooker and stir together.
FAQ
This chicken chili is overall pretty thick. If you’d like to make it creamier or thicker, you can stir in ½ block of cream cheese.
Absolutely! You can use chicken breasts or chicken thighs in this recipe, keeping in mind that chicken thighs will take less time.
Comforting Dinner Recipes
Slow Cooker Chicken Chili
Description
This simple slow cooker chicken chili recipe is as hearty, satisfying and delicious as it looks! After some chopping, let the slow cooker do the work for you. There’s no pre-cooking for this slow cooker chicken chili– a true “set and forget it” meal!
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 (14 ounce) cans diced tomatoes
- 1 (28 ounce) crushed tomatoes or tomato sauce
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (10 ounce) frozen sweet corn
- 1 large green bell pepper
- ½ cup diced yellow onion
- 1 small jalapeño, minced (remove seeds and ribs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 3 teaspoons chili powder
- 1 Tablespoon ground cumin
- ½ teaspoon garlic powder
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Notes
- Freezing Instructions: Let chili cool completely before freezing. Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then heat in the microwave or the stove. You can also place frozen chili in the slow cooker and cook on low for 4 hours or high for 1-2 hours.
- Spiciness: This chili isn’t too spicy, more on the mild side. However, you can omit the jalapeño completely for less heat. If you prefer a spicier chili you can add ¼ teaspoon cayenne pepper or more jalapeño.
- Vegetarian Option: Swap the chicken for 3 cups uncooked diced and peeled sweet potato. You can also add 1 more can of black beans, if desired.
- No Slow Cooker? Chop the raw chicken into 2-inch chunks (or bite size pieces if you don’t want to shred them later.) Add 1 Tablespoon olive oil in a 5-quart or larger dutch oven (or pot) over medium heat. Add the chicken, onion, bell pepper, jalapeño, salt, pepper, oregano, garlic powder, cumin, and chili powder. Stir and cook until the vegetables have softened, about 5-6 minutes– the chicken will not be cooked through. Add the tomatoes, tomato sauce, black beans, and corn to the pot. Cover and let simmer for 30 minutes on medium heat, stirring occasionally. Remove the chunks of chicken and shred with two forks. Return chicken to the slow cooker and stir together.
Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg
