Slow Cooker Chicken Chili is one of those heartwarming meals that makes you look forward to dinnertime all day long! It’s loaded with juicy, shredded chicken, two kinds of hearty beans, colorful veggies, and a perfectly balanced blend of spices. Whether you’re feeding a hungry family, looking for easy meal prep, or want something cozy for game day, this dish truly delivers on both flavor and comfort while being remarkably wholesome. Plus, it practically cooks itself, filling your kitchen with delightful aromas as it transforms into a thick, chili-style stew you’ll want to make again and again.

Slow Cooker Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Building your Slow Cooker Chicken Chili is as simple as layering fresh staples and pantry favorites – each one brings something special to the pot. Here’s what you’ll need and why every ingredient matters:

Chicken breasts: Lean and protein-rich, these become incredibly tender as they slow cook and easily shred into the hearty chili base.
Onion: Chopped onion infuses natural sweetness and depth, forming the aromatic foundation of the chili.
Garlic cloves: Fresh garlic adds a punchy layer of flavor that wakes up all the other ingredients.
Red bell pepper: For a pop of color and subtle sweetness, bell pepper is a must!
Black beans: These earthy beans offer creaminess and extra fiber, making your chili extra satisfying.
Kidney beans: Classic in chili, kidney beans add robust flavor and bulk up each bite.
Corn kernels: Bursts of golden corn give a subtle sweetness and a pleasant texture contrast.
Diced tomatoes: This juicy base keeps the chili saucy and brings brightness to the finished dish.
Tomato sauce: For that luscious chili texture and a tangy, cohesive tomato flavor throughout.
Tomato paste: Just a bit intensifies the savory flavor and thickens everything up.
Chicken broth: Adds moisture, blends flavors, and gives every spoonful that cozy homemade touch.
Chili powder: The star spice—this blend makes the chili unmistakably bold and aromatic.
Ground cumin: Warm, earthy cumin gives every bite an irresistible Southwestern character.
Smoked paprika: For a hint of smokiness that makes the chili totally crave-worthy.
Salt: Essential for bringing all the flavors into balance.
Black pepper: Adds gentle heat and savoriness without overpowering the other spices.
Cayenne pepper (optional): If you like a little extra kick, a sprinkle of cayenne will do the trick!
Toppings (cheese, sour cream, cilantro, green onions): These optional garnishes let everyone personalize their bowl for extra yum.

How to Make Slow Cooker Chicken Chili

Step 1: Layer the Ingredients

Start by placing the chicken breasts at the bottom of your slow cooker – a 6-quart size works perfectly for this recipe. Pile on the chopped onion, minced garlic, red bell pepper, black beans, kidney beans, corn, diced tomatoes, tomato sauce, and tomato paste. This order helps everything mix well as it cooks, and lets the chicken soak up all those vibrant flavors.

Step 2: Add the Spices and Broth

Sprinkle in the chili powder, ground cumin, smoked paprika, salt, black pepper, and some cayenne if you like a little heat. Then pour in the chicken broth. Give it all a gentle stir—not too much, just enough to combine without disturbing the chicken at the bottom. The broth and spices will work their magic as the Slow Cooker Chicken Chili simmers.

Step 3: Slow Cook

Put the lid on and set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours. During this time, the chicken will become fork-tender, while the veggies and beans blend together in a rich, tomatoey sauce. It’s hands-off cooking at its best—you’ll just have to resist the temptation to peek!

Step 4: Shred and Finish

Once the chicken is fully cooked and wonderfully tender, carefully lift it out onto a plate. Use two forks to shred it into bite-sized pieces, then return the chicken to the slow cooker. Stir everything together and let it cook for another 10 to 15 minutes. This helps all the flavors meld and thickens up the chili to the perfect consistency.

Step 5: Serve and Enjoy

Ladle the Slow Cooker Chicken Chili into bowls and top each serving with your favorite garnishes—think shredded cheese, cool sour cream, fresh cilantro, or a sprinkle of green onions. The result is a bowlful of warmth, color, and hearty goodness your family (and guests) will devour!

How to Serve Slow Cooker Chicken Chili

Garnishes

This is where you can really have fun. A generous handful of shredded cheddar, a dollop of sour cream, sliced green onions, or chopped cilantro all bring different tastes and textures to your Slow Cooker Chicken Chili. Don’t forget jalapeños or avocado for an extra layer of flavor—each topping lets your crew customize their bowls to perfection!

Side Dishes

A steaming bowl of chili begs for good company. Cornbread or tortilla chips are classic, providing just the right crunch and a little sweetness. If you want to keep things light, a crisp green salad with lime vinaigrette or simple steamed rice on the side are lovely choices that let the chili shine.

Creative Ways to Present

Try serving your Slow Cooker Chicken Chili over baked potatoes for an extra-filling twist, or tuck it into crispy tortilla bowls for a taco-inspired dinner. Hosting a crowd? Set up a chili bar with toppings and let everyone build their dream bowl—it’s always a hit at parties and casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Slow Cooker Chicken Chili to cool completely, then scoop it into airtight containers. It’ll keep beautifully in the refrigerator for up to four days, making quick meals or workday lunches a breeze. The flavors get even better as they develop overnight!

Freezing

This chili is a meal-prepper’s dream—it freezes remarkably well! Simply let the chili cool, then transfer to freezer-safe containers or zipper bags, leaving a little space for expansion. Label and store for up to three months. When you’re ready for a cozy homemade meal, just thaw and reheat.

Reheating

Reheating Slow Cooker Chicken Chili couldn’t be easier. Warm individual servings in the microwave with a loose cover, stirring halfway through, or heat larger amounts gently in a saucepan over medium heat. Add a splash of chicken broth if it’s thickened up too much—then add fresh toppings and enjoy all over again!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work just as well and may even be a bit more flavorful and juicy. Just trim any excess fat before adding them to the slow cooker.

How spicy is this Slow Cooker Chicken Chili?

The base recipe is pleasantly mild with a gentle warmth from the spices. For extra heat, simply add more cayenne pepper, use hot chili powder, or top finished bowls with fresh jalapeños.

Can I make this chili vegetarian?

Definitely. Omit the chicken and use extra beans, lentils, or even some diced sweet potato. Swap in vegetable broth for the chicken broth to keep it veggie-friendly.

What’s the best way to shred the chicken?

The easiest way is to remove the cooked chicken onto a cutting board or plate and use two forks to pull it apart, then return it to the pot. You can also use a hand mixer for extra speed!

Can I cook this chili overnight?

You can set the slow cooker to low before you go to bed, but be sure to use a programmable timer so it doesn’t overcook. Let the chili cool and refrigerate it first thing in the morning for the best texture.

Final Thoughts

There’s something truly special about a steaming bowl of Slow Cooker Chicken Chili—it’s simple, inviting, and packed with flavor that only gets better with time. I hope you’ll give this recipe a try and make it your own. It just might become your new cold-weather (or anytime!) favorite.

Slow Cooker Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

Author: Emma
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Chicken Chili recipe is a delicious and easy way to enjoy a comforting meal with minimal effort. Packed with tender chicken, beans, flavorful spices, and topped with your favorite garnishes, this hearty chili is perfect for busy weeknights or cozy weekends.

Ingredients

Scale

Chicken Chili:

1 1/2 pounds boneless, skinless chicken breasts
1 medium onion (chopped)
3 garlic cloves (minced)
1 red bell pepper (chopped)
1 can (15 ounces) black beans (drained and rinsed)
1 can (15 ounces) kidney beans (drained and rinsed)
1 can (15 ounces) corn kernels (drained)
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

Toppings (optional):

Shredded cheese
Sour cream
Chopped cilantro
Sliced green onions

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Instructions

Place the chicken: Place the chicken breasts in the bottom of a 6-quart slow cooker.
Add ingredients: Add the onion, garlic, bell pepper, beans, corn, tomatoes, tomato sauce, tomato paste, and chicken broth. Season with chili powder, cumin, paprika, salt, pepper, and cayenne if using.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
Shred chicken: Remove chicken, shred, and return to the slow cooker. Cook for an additional 10-15 minutes.
Serve: Serve warm with desired toppings.