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This slow cooker chicken chili recipe makes the perfect cozy meal to warm you up during the cold season. Packed with tender chicken and flavorful spices, it’s perfect for busy weeknights when you need a hearty meal that doesn’t require a lot of effort.
Easy Slow Cooker Chicken Chili Recipe
This is one of my favorite chili recipes because I can just add all of the ingredients to a crock pot, and let it make dinner for us! Dinner can’t get easier than that! And it’s easy to customize the fillings, spices, and toppings, so even picky eaters will be happy.
This chili is perfect for large gatherings, parties, or pot lucks. Make a large batch of the chili, and serve with your favorite toppings, and you’ve got a perfect meal for everyone.
Ingredients You Will Need
- chicken, cut into cubes– lean, boneless skinless chicken breasts, will cook and tenderize while cooking.
- diced tomatoes, with green chiles, drained- adds a tomato base with just a little bit of heat from the chiles.
- tomato sauce- this puree will thicken the chili.
- stewed tomatoes- will add more flavor to the chili, making it hearty.
- chicken broth- gives the chili a liquid base.
- yellow onion, diced (about ½ cup)- adds extra flavor with a mild sweetness.
- black beans, drained- adds protein and texture to the chili.
- yellow corn kernels- adds a pop of color to the chili, along with sweetness and texture.
- cayenne pepper-will add just a bit of spicy heat.
- kosher salt- enhances the flavors in the chili.
- garlic powder- adds garlic flavor.
- cumin- adds an earthy smell to the chili.
- chili powder- just a pinch enhances the chili flavor.
- ground black pepper- helps balance the flavors together.
How to Make Chicken Chili in Slow Cooker
STEP 1. Place the cubed chicken in the bottom of a 4 quart or larger slow cooker. Add the diced tomatoes, tomato sauce, stewed tomatoes, chicken broth, onion, black beans and corn over the chicken. Sprinkle in the salt, garlic powder, cumin, chili powder, and ground black pepper.
STEP 2. Stir ingredients to combine.
STEP 3. Cover, and cook on low heat for 4-6 hours or cook on high heat for 2-4 hours.
STEP 4. When chicken is fully cooked, ladle the chili into bowls, and top with your favorite toppings.
Tips
- Adjust the Spice: Add more chili powder, red pepper flakes, or a couple of drops of hot sauce to add a little bit of heat.
- Make It Creamy: Stir in a small amount of cream cheese or sour cream right before serving, then stir the ingredients together before serving.
- Shredded Chicken: If you prefer shredded chicken, use two forks to shred pieces of chicken before serving.
Variations
- Add Vegetables: You can add other vegetables besides corn, such as chopped bell peppers, jalapenos, or use a red onion instead of yellow onion.
- Toppings: I like to serve this with avocados, sour cream, shredded cheddar cheese, Monterey jack cheese, and cornbread. Crumbled tortilla chips and a sprinkle of fresh cilantro make great toppings too.
- Make it Vegetarian Chili: Leave the chicken out of this recipe to make it vegetarian.
FAQ’s
Let chili cool, and then place in an airtight container. Keep in the refrigerator for 3-4 days. Keep in freezer for up to 3 months.
Yes. Use skinless chicken thighs to add an extra flavor to the chili.
Yes, this chili freezes well. Once the chili cools, store it in freezer safe Ziploc bags or airtight container. It can be frozen for up to 3 months. When you’re ready to eat the chili, allow it to thaw in the fridge overnight. Reheat in a saucepan on the stovetop or in the microwave.
More Dinner Recipes
Slow Cooker Chicken Chili
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breast, cut into bite size pieces
- 28 ounce can diced tomatoes with green chiles, drained
- 8 ounce can tomato sauce
- 14.5 ounce can stewed tomatoes
- 14.5 ounce chicken broth
- 1 small onion, diced
- 15 ounce can black beans, drained
- 15 ounce can yellow corn kernels
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
Instructions
- Place the cubed chicken in the bottom of a 4 quart or larger slow cooker. Add the diced tomatoes, tomato sauce, stewed tomatoes, chicken broth, onion, black beans and corn over the chicken. Sprinkle in the salt, garlic powder, cumin, chili powder, and ground black pepper.
- Stir ingredients to combine.
- Cover, and cook on low heat for 4-6 hours or cook on high heat for 2-4 hours.
- When chicken is fully cooked, ladle the chili into bowls, and top with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so good.