|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 10g||35%|
|Total Sugars 8g|
|Vitamin C 23mg||116%|
|*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.|
This slow cooker chicken chili is relatively light compared to the classic beef or pork chili. Boneless chicken breasts and canned beans make the dish super easy and convenient. After prepping the ingredients, simply add them to the crockpot and let it cook. Your home will be filled with wonderful smells as the chili cooks, totally hands-off.
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. You can also make this chicken chili on the stovetop—we've included instructions below.
Chicken chili will serve a small crowd, but it also keeps well. It tastes even better the next day, and you can freeze any excess for a quick meal on another day. Serve with your favorite toppings, like cheese and sour cream, along with corn chips or cornbread, and you have a complete meal.
Click Play to See This Easy Slow Cooker Chicken Chili Recipe Come Together
2 pounds boneless, skinless chicken breasts (about 4 large chicken breast halves)
1 cup chopped onion
1/2 cup chopped green bell pepper
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 frozen corn kernels, thawed
1 heaping tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
Sour cream, or shredded cheese, for garnish, optional
Chopped fresh cilantro, for garnish, optional
Gather the ingredients.
Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with 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.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
Remove bay leaf.
Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.
- To make this chicken chili on the stovetop: Add the ingredients to 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.
- Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienned carrots, and sliced celery.
- For a little heat, add a few tablespoons of minced jalapeño or serrano pepper.
- Use different varieties of canned beans or use cooked dried beans instead.
- 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 time.
How to Store and Freeze
- Store leftover chili in an airtight container in the fridge for up to four days.
- Leftover chicken chili can also be frozen. Add to containers or zip-top freezer bags and freeze for up to a month. Defrost in the fridge before reheating and serving.
Can you put raw meat in a crock pot for chili?
As long as your dish cooks long enough, it is safe to put raw meat in the crock pot. Most slow cooker recipes that call for raw meat start on high heat to get the chicken, beef, or pork cooking right away.
Can you slow cook chili too long?
While most chili recipes will be all right bubbling away in the slow cooker for hours, at some point enough liquid will evaporate to make the chili dry and can even cause it to scorch on the bottom. It's best not to leave it cooking for too long.