This chicken chili is effortless to prepare—just dump the ingredients into your slow cooker and let it do the work. It’s packed with flavor, high in protein, and customizable to your taste. It’s also a great make-ahead meal, ideal for meal prep or feeding a crowd. Plus, it’s naturally gluten-free and can easily be made dairy-free or low-carb.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs onion garlic canned diced tomatoes tomato sauce or crushed tomatoes canned beans (such as black beans, kidney beans, or white beans) corn (frozen or canned) chicken broth chili powder ground cumin paprika salt and pepper optional toppings: shredded cheese, sour cream, avocado, cilantro, lime, tortilla chips
Directions
Place chicken breasts or thighs in the bottom of the slow cooker.
Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir to combine the ingredients slightly.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker, shred it using two forks, then return it to the pot and stir to mix.
Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Servings and timing
This recipe serves 6–8 people. Prep time: 10 minutes Cook time: 6–8 hours on low or 3–4 hours on high Total time: up to 8 hours 10 minutes
Variations
White chicken chili: Use white beans, green chiles, and omit the tomatoes for a creamy white chili version.
Spicy version: Add diced jalapeños, chipotle peppers in adobo, or extra chili powder for more heat.
Low-carb option: Skip the beans and corn, and add more veggies like bell peppers or zucchini.
Vegetarian version: Omit the chicken and use additional beans or a meat alternative.
Creamy chili: Stir in cream cheese, Greek yogurt, or heavy cream near the end of cooking for a richer texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave individual portions until heated through. For freezing, let the chili cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use frozen chicken?
Yes, but make sure your slow cooker reaches a safe temperature. It’s recommended to thaw chicken first for food safety.
Can I cook it overnight?
Yes, set it to low for 6–8 hours while you sleep. It’s great for waking up to a ready-to-pack lunch.
What beans work best?
Black beans, kidney beans, white beans, or pinto beans all work well—use your favorites or mix them.
Can I make this chili spicy?
Absolutely—add jalapeños, hot sauce, or chipotle peppers for extra heat.
How do I thicken the chili?
You can mash some of the beans or simmer it uncovered for 15–20 minutes after cooking to reduce the liquid.
Can I use rotisserie chicken?
Yes, add shredded rotisserie chicken in the last hour of cooking to warm it through without overcooking.
Do I need to sauté the onions and garlic first?
Not necessarily—slow cooking mellows them out, but sautéing first can add deeper flavor if you prefer.
Is this chili gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check your canned goods and seasonings to be sure.
Can I double the recipe?
Yes, as long as your slow cooker can accommodate the volume. You may need to adjust cooking time slightly.
What should I serve with chicken chili?
It pairs well with cornbread, rice, tortilla chips, or a simple green salad.
Conclusion
Slow Cooker Chicken Chili is a cozy, protein-packed meal that’s as simple as it is satisfying. With minimal prep and tons of flavor, it’s the perfect solution for busy days, chilly nights, or anytime you want a comforting bowl of goodness. Customize it with your favorite toppings and enjoy a hearty meal with zero stress.
Slow Cooker Chicken Chili is a hearty, comforting dish made with tender shredded chicken, beans, tomatoes, and spices. It’s an easy, hands-off recipe perfect for busy weeknights or chilly weekends, delivering all the rich flavors of chili with a leaner protein.
Author:Catherine
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes
Yield:6–8 servings
Category:Main Course
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
1.5 to 2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce or crushed tomatoes
2 cans (15 oz each) beans (black, kidney, or white), drained and rinsed
Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is fully cooked and tender.
Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine.
Taste and adjust seasoning as needed.
Serve hot with desired toppings like cheese, sour cream, or avocado.
Notes
Use rotisserie chicken for a quicker version—add it during the last hour.Add jalapeños or chipotle peppers for a spicier kick.For a creamy chili, stir in cream cheese or Greek yogurt near the end of cooking.Swap in different beans or veggies to suit your taste.Freeze leftovers for up to 3 months in airtight containers.
