This Slow Cooker Chicken Chili combines tender chicken, tomatoes, beans, and corn with Tex-Mex spices for an easy, comforting dinner.
Let me tell you about the night this recipe saved me. It was one of those days—you know the kind. The kind where the carpool line takes forever, your inbox is overflowing, and somehow, everyone’s still asking, “What’s for dinner?” By the time I got home, I was done. Like, throw-my-shoes-across-the-room, flop-on-the-couch done.
But then I remembered I had this trusty recipe. It’s not fancy, but there’s something almost magical about dumping ingredients into a slow cooker and knowing you’ll have something warm and hearty waiting for you a few hours later. Honestly, it felt like a little act of self-care in the middle of chaos.
When I set it on the table, my husband said, “Wow, this smells amazing. Did you actually have time to cook?” (Cue the eye roll—but I let it slide because he was right. It did smell amazing.) Even my picky eater, who treats beans like they’re an alien invasion, couldn’t resist. We all sat down, bowls of chili in hand, and for once, the house was quiet—just the sound of spoons clinking and satisfied sighs. That’s the power of a good bowl of chili, right?
Why You’ll Love This Slow Cooker Chicken Chili Recipe?
- Effortless Comfort: You literally toss it all in the slow cooker, and it transforms into something that feels like a warm hug in a bowl.
- Bold Tex-Mex Flavors: The cumin, chili powder, and garlic pack a punch, balanced perfectly by the sweetness of the corn and tomatoes.
- Customizable for Everyone: Cheese, sour cream, tortilla chips—let everyone dress their bowl their way. (It’s like a chili bar!)
- Perfect for Leftovers: Honestly, it’s even better the next day. Something about the flavors mingling overnight just takes it up a notch.
Ingredient Notes:
Here’s why these ingredients are the stars of the show—and a few ideas for tweaks if you feel like getting creative:
- Chicken Breast: Lean, tender, and shreds like a dream. Prefer something richer? Chicken thighs are your new best friend.
- Diced Tomatoes with Green Chiles: They add just the right amount of heat and tang. Not a fan of spice? Swap for plain diced tomatoes and keep things mellow.
- Black Beans: These guys are hearty and soak up all those Tex-Mex flavors. Don’t have black beans? Kidney beans or pinto beans work just fine.
- Corn Kernels: Sweet, juicy, and perfect for balancing the chili spices. Frozen, canned, or fresh—it’s all good.
- Spices: The cumin and chili powder are the real MVPs here, but feel free to adjust the cayenne if you’re spice-averse. Or go wild and add a pinch of smoked paprika for some extra depth.
How To Make Slow Cooker Chicken Chili?
This recipe is as easy as it gets. Seriously, if you can open cans and press a few buttons, you’ve got this.
- Lay Down the Chicken
Start by tossing your cubed chicken into the bottom of the slow cooker. It’s the foundation of all that chili goodness. - Add the Canned Goodies
Pour in the diced tomatoes, tomato sauce, and stewed tomatoes. Then, add the chicken broth to create a rich, flavorful base. - Pile on the Veggies
Scatter the diced onion, black beans, and corn over the top. It’ll look like a colorful mess, but trust me—this is where the magic happens. - Season Like a Pro
Sprinkle the salt, cumin, garlic powder, chili powder, cayenne, and black pepper evenly over everything. This step is where your chili gets its bold, smoky flavor. - Give It a Gentle Stir
Mix everything just enough to combine the spices with the liquids. Don’t overdo it—you want those chicken pieces to stay at the bottom where they’ll soak up all the flavors. - Set It and Forget It
Cover the slow cooker and cook on low for 4–6 hours or high for 2–4 hours. And then… walk away. Go fold some laundry, take a nap, or just binge-watch your favorite show. The slow cooker’s got this. - Serve and Customize
When it’s done, give the chili a quick taste test. Need more salt? A pinch of chili powder? Adjust as needed, then ladle it into bowls. Let everyone top their bowl with shredded cheese, sour cream, avocado slices, or crushed tortilla chips—it’s like a chili party at your table.
Storage Options:
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze the chili in portions—it’ll keep for up to 3 months. When you’re ready to eat, just reheat it on the stove or in the microwave. Pro tip: Add a splash of chicken broth while reheating to bring back that silky, just-cooked texture.
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Variations and Substitutions:
This chili is like a blank canvas—here’s how you can make it your own:
- Switch the Protein: Ground turkey, shredded beef, or even tofu if you’re going vegetarian.
- Change Up the Beans: Not into black beans? Go for kidney beans, pinto beans, or even chickpeas for something different.
- Add Extra Veggies: Diced bell peppers, zucchini, or even sweet potatoes would be amazing here.
- Play with Spices: Want more heat? Add a chopped jalapeño or some extra cayenne. Prefer smoky flavors? Toss in a pinch of smoked paprika.
What to Serve with Slow Cooker Chicken Chili?
This chili is amazing on its own, but why stop there? Here are some ideas to round out the meal:
- Cornbread: Soft, buttery, and perfect for soaking up all that chili goodness.
- Tortilla Chips: Crunchy, salty, and great for scooping.
- Green Salad: Something fresh and light to balance the hearty chili.
Frequently Asked Questions:
Can I use frozen chicken?
Totally. Just thaw it first for even cooking and better flavor absorption.
How do I make it creamier?
Stir in a splash of heavy cream or a dollop of sour cream right before serving. Game changer.
Can I double the recipe?
Absolutely. Just make sure your slow cooker is big enough to handle the extra volume.
So, what do you think? Ready to give this chili a try? I’d love to hear how it turns out—and if you added your own twist, even better. Let’s swap chili stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Chicken Chili
Ingredients
- 2 pounds chicken breast cut into bite-sized pieces
- 28 ounces diced tomatoes with green chiles drained
- 8 ounces tomato sauce
- 14.5 ounces stewed tomatoes
- 14.5 ounces chicken broth
- 1 small onion finely diced
- 15 ounces black beans drained and rinsed
- 15 ounces yellow corn kernels drained
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
Prepare the Slow Cooker Base
- Place the cubed chicken breast at the bottom of the slow cooker, ensuring it forms an even layer to allow for even cooking and flavor absorption.
Layer the Ingredients
- Add the drained diced tomatoes, followed by the tomato sauce and stewed tomatoes. Pour the chicken broth over the mixture to create a rich and flavorful base.
Incorporate Vegetables
- Distribute the finely diced onion, black beans, and corn evenly over the top. This ensures a balanced texture and flavor in every bite.
Season the Chili
- Sprinkle the cayenne pepper, kosher salt, garlic powder, cumin, chili powder, and ground black pepper evenly across the layered ingredients. This seasoning blend provides the signature Tex-Mex warmth.
Combine the Ingredients
- Gently stir the contents of the slow cooker to integrate the spices and ensure even distribution of flavors without displacing the chicken at the base.
Cook the Chili
- Cover the slow cooker and set it to low heat for 4–6 hours or high heat for 2–4 hours. This slow cooking process allows the ingredients to meld into a rich, flavorful dish.
Final Preparation
- Once cooking is complete, verify that the chicken is fully cooked and tender. Adjust seasoning to taste, if necessary.
Serve and Garnish
- Ladle the chili into bowls and garnish with your choice of shredded cheese, sour cream, fresh cilantro, or sliced avocado. Serve warm for the best experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
