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.
Course Main Course
Cuisine Mexican
Keyword chicken chili, chicken chili recipe, crockpot chicken chili, slow cooker chicken chili
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.
You can use low sodium broth if you're watching your salt intake.
Chicken thighs also work really well in this recipe if that’s what you prefer or have on hand.
To store: To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
To reheat: Reheat chili in the microwave or stovetop.
To freeze: Freeze chili in a freezer-safe container for up to 3 months.