Hearty Slow Cooker Chicken Chili Recipe

By Diana Rattray

Updated 11/24/18

Slow Cooker Chicken Chili
The Spruce
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
668 Calories
17g Fat
75g Carbs
55g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 668
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 24%
Cholesterol 95mg 32%
Sodium 591mg 26%
Total Carbohydrate 75g 27%
Dietary Fiber 22g 80%
Protein 55g
Calcium 220mg 17%
*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.)

This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.

Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives. 

Ingredients

  • 2 pounds boneless chicken breasts (about 4 large chicken breast halves)
  • 1 cup onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
  • 1 (15-ounce) can great northern beans (rinsed and drained)
  • 1 (15-ounce) can pinto beans (rinsed and drained)
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups corn kernels (frozen, thawed)
  • 1 tablespoon chili powder (heaping)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 bay leaf
  • Garnish: sour cream or shredded cheese
  • Optional: chopped fresh cilantro

Steps to Make It

  1. Gather the ingredients.

  2. Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.

    Chicken chili in the slow cooker.
     The Spruce

  3. Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.

    Slow cooker chicken chili.
     The Spruce

  4. Remove the bay leaf.

    Bay leaf in chicken chili.
     The Spruce

  5. Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.

    Crockpot chicken chili.
     The Spruce

  6. Serve with cornbread, crackers, or crusty bread.

Tips

  • Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
  • For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.

Recipe Variations

  • Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
  • For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
  • Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans. 
  • Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.