Easy Crock Pot Pork Chili

Pork chili

Philip Wilkins/Getty Images

Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
433 Calories
28g Fat
15g Carbs
30g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 433
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 46%
Cholesterol 102mg 34%
Sodium 791mg 34%
Total Carbohydrate 15g 6%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 30g
Vitamin C 24mg 122%
Calcium 84mg 6%
Iron 3mg 19%
Potassium 902mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A perfect recipe for a cold fall or winter night, this hearty crock pot pork chili is chock full of tasty ingredients. This version has everything we love about a classic chili, including tomatoes, chili beans, and chile peppers, but uses pork shoulder, giving the recipe more of an authentic stew-like feel. And the best part? Prepare it in the morning and you will have a satisfying meal ready in time for dinner.

Serve this chili with fresh-baked cornbread or crackers. If you like, top each bowl with grated cheddar cheese or pepper Jack cheese. Or garnish servings with a dollop of sour cream or some sliced green onions or cilantro. No matter how you serve it, your family will be happy to dig in.


  • 2 1/2 pounds boneless pork shoulder, or boneless shoulder chops

  • 2 tablespoons vegetable oil

  • 1 medium onion

  • 1 small green bell pepper

  • 1 jalapeño, serrano, or another kind of hot chile pepper

  • 1 clove garlic, minced

  • 2 (14 1/2-ounce) cans diced tomatoes in juice

  • 1 (16-ounce) can chili beans, undrained

  • 1 (8-ounce) can tomato sauce

  • 1/2 cup tomato salsa

  • 1 tablespoon chili powder

  • 1/4 teaspoon cayenne pepper, or to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Cut the pork into 1-inch cubes.

  3. Heat the vegetable oil in a large skillet over medium heat. Add the pork cubes and cook until browned on all sides, stirring and turning frequently.

  4. While the pork is cooking, peel and chop the onion. Remove the seeds from the bell pepper and jalapeño. Chop the bell pepper and mince the jalapeño.

  5. Place the pork in a 5- to 6-quart slow cooker and add the chopped vegetables and minced garlic.

  6. Add the tomatoes, beans, tomato sauce, and salsa, along with the chili powder and cayenne pepper.

  7. Stir until the ingredients are well blended.

  8. Cover and cook on low for 8 to 10 hours.

  9. Taste and adjust the seasonings with salt and pepper as needed.

What are chili beans?

Chili beans are canned beans in a mild or spicy chili sauce. They're usually made with red beans or pinto beans. You can substitute with a can of small red beans, pinto beans, or pinto beans with jalapeño peppers.

Recipe Variations

  • Sneak a shredded carrot into the chili for those picky eaters. Not only do the carrots add nutrients but they add natural sweetness, too.
  • If you prefer a mild chili, omit the hot chile pepper or replace it with a milder pepper, such as Anaheim.
  • For more heat, add an extra hot pepper to the mixture.
  • Pork shoulder is ideal because it stays tender and juicy even after a long cooking time, but you can use pork loin instead if need be. Just make sure to check on it after 5 or 6 hours to make sure it isn't drying out.