Slow Cooker Chicken Chili is comforting, flavorful, and one of the easiest recipes you’ll ever make! Simply add all of your ingredients together and let the slow cooker do the rest.
This slow cooker chicken chili is the perfect family meal for fall; it is warm, cozy, spicy, and totally satisfying. The best part is that you can put everything together in the morning, and by dinnertime, you’ll have a delicious meal ready to go.
ingredients
- Chicken breasts — I like to use boneless, skinless chicken breasts. Chicken thighs would also work well.
- Onion — You’ll need about a cup and a half of white onion, chopped. You can also use a yellow onion if that’s what you have on hand.
- Bell pepper — A yellow or orange bell pepper adds a beautiful color to the chili.
- Corn — I typically use canned corn; a package of frozen corn is also a good option.
- Beans — This recipe uses a can of black beans, drained and rinsed. Pinto or kidney beans would also be great in this dish.
- Salsa — A jar of salsa adds so much flavor and allows you to easily adjust the heat level of your chili.
- Chicken broth — Feel free to use your preferred brand of chicken broth.
- Tomato paste — Tomato paste adds a rich, robust flavor to the chili.
- Diced tomato — Be sure to drain the diced tomato before adding it.
- Crushed tomato — More tomato flavor provides a nice savory element.
- Seasonings — A combination of salt, freshly ground pepper, cumin, and coriander.
- Toppings — Top with fresh cilantro and shredded mozzarella cheese.
Instructions
Add ingredients to slow cooker:
- Add all of the ingredients to your slow cooker, and then stir well to combine.
- Cover with a lid and then cook on low for 6 to 7 hours or on high for 3 hours.
Shred the chicken:
- At this point, remove the chicken and shred it into small pieces using a fork.
- Add the shredded chicken to the slow cooker and stir well.
- Taste the chili and adjust seasonings if necessary.
- Then, cover the slow cooker and cook for an additional 10 to 15 minutes.
Add toppings and serve:
- Top with fresh cilantro and shredded mozzarella cheese.
- Then serve and enjoy your chicken chili!
Recipe Tips
- I use a bottle of salsa that is already very spicy, which is why this recipe doesn’t call for many additional spices. If you like spicy foods, you can add ingredients like chili powder or red pepper flakes for some extra heat.
- Do not open the lid while the slow cooker is going unless it’s totally necessary. It takes a long time for the slow cooker to build up heat, so when you open the lid, all of that heat escapes and takes a while to rebuild.
- If you’re watching your salt intake, feel free to use a low-sodium broth or try my easy homemade vegetable broth.
- Chicken thighs also work very well in this recipe if that’s what you prefer or have on hand.
If you are looking for more chili slow cooker recipes, you can try some of my favorite slow cooker chili recipes such as: Slow Cooker Beet Chili, Slow Cooker Sweet Potato Chili, and Slow Cooker Chili.
Also check out my Instant Pot Keto Chili or my White Chicken Chili for equally delicious low-carb options.
Slow Cooker Chicken Chili
Slow Cooker Chicken Chili is comforting, flavorful, and one of the easiest recipes you’ll ever make! Simply add all of your ingredients together and let the slow cooker do the rest.
Ingredients
- 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
- 1 ½ cup white onions chopped
- 1 cup yellow bell pepper diced
- 1 (11 ounce) can corn (rinsed and drained) or 1 package of frozen corn
- 1 (19 ounce) can black beans, drained and rinsed
- 1 (21 ounce) bottle salsa sauce, medium
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 2 cups diced tomato drained
- 1 cup crushed tomato
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon coriander
Topping:
- ½ cup mozzarella cheese
- 1 tablespoon chopped cilantro
Instructions
- Add all the ingredients to a slow cooker.
- Stir well to combine.
- Cover with lid and cook on low for 6-7 hours or high for 3 hours.
- Remove the chicken. Shred into pieces using a fork and return it to the slow cooker and stir well.
- Taste and add more salt or add ground black pepper if necessary.
- Cover the slow cooker and cook for about 10-15 more minutes.
- Serve warm topped with fresh cilantro and shredded cheese.
- Keep leftovers in a plastic/glass container in the refrigerator for up to a week.
- You can reheat in the microwave or on the stove.
Notes
Do not open the lid while the slow cooker is cooking your chicken chili. Since it takes a long time for the slow cooker to build up heat, when you open the lid to peak inside, the heat escapes, and your slow cooker will have to rebuild the heat.
Chicken thighs also work really well in this recipe if that’s what you prefer or have on hand.
To Store: Leftover crockpot chicken chili is perfect for quick and easy meals throughout the week! Allow the leftover chili to cool then transfer it to an airtight container and store in the refrigerator for up to 4 days.
To Freeze: Chili also keeps very well in the freezer, which makes it ideal for meal prep. You can store leftovers in a freezer-safe container or bag for up to 3 months.
To Reheat: Thaw overnight in the refrigerator and then reheat chili in the microwave or on the stovetop until heated through. If the chili seems a bit thick the next day, you can add a splash of water to help it along.
Nutrition
Serving: 1/6, Calories: 290kcal, Carbohydrates: 46g, Protein: 22g, Fat: 3g, Cholesterol: 33mg, Sodium: 1181mg, Potassium: 1215mg, Fiber: 10g, Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is so fantastic! Easy and flavorful like your others. Thanks for all you do for us!
You’re so welcome 😉
This looks delicious! Can we use rotisserie chicken here? Thank you.
Yes! You can use rotisserie chicken. Just add the shredded meat during the last 10–15 minutes of cooking to warm it through and soak up the flavors.