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Cooked low and slow, this EASY Crockpot Chicken Chili cooks all day. Come home to the smell of deliciousness. Simple ingredients you probably already have, this is a family winner!
Step by step photos and instructions below!
I love to use my slow cooker, but some crockpot recipes I want to make, the cooking time is too short! If I am gone the whole day and I can’t use them because I won’t be home in time before it all overcooks.
This is an easy dinner that the whole family loves. It’s also perfect for game day, since it’s a total crowd pleaser! Make a chili bar with toppings and set this out and watch it disappear.
This isn’t an especially hot chili, I think it has the exact right amount of heat. However, this is a great recipe that is easy to make it your own. Add some extra heat by bumping up the chili powder, or adding some cayenne.
See the notes card for more suggestions.
This chicken chili takes 10 hours on low. PERFECT! Prep the night before, turn it on as you leave the house, and come home to a lovely smelling house.
This is very much a dump-and-run kind of crock pot recipe. To make this even easier, spend 30 minutes the night before pulling together the ingredients.
You just want to drain and rinse the beans, open the can of green chilis, chop the onion and measure out the seasonings.
When you get up the next day, just set it to cook before running out of the house.
The best part is when you get home, grab some toppings, and dig in! Dinner tonight is done!
Hungry for more of my favorite chili recipes? Check out my beef chili – a traditional chili that you’ll love! You will also like my Slow Cooker Vegetarian Chili, too. It’s a hearty chili that suits all diets!
Why you’ll love this recipe:
- This recipe is low, slow and perfectly cooked all day.
- Super easy to make, it uses pantry ingredients, that you probably already have, or can easily grab at the grocery store
- A true “set and forget” dinner.
Frequently Asked Questions
Yes, it can! Check out my Instant Pot Chicken Chili recipe. Similar ingredients, slightly different technique.
Yes, but with caution. You HAVE to make sure that the chicken reaches 165 degrees to be safe to eat. The long cook time on this recipe should take care of that, but as slow cookers vary – use a digital thermometer to check for safety.
Yes, you can. You will need at least 4-6 hours cooked on low (depending on the recipe). Remember that chicken needs to reach 165 degrees in the center of the thickest part to be safe to eat.
What to serve with Crockpot Chicken Chili
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Onion. This is a regular sized onion, diced.
- Beans. I use black beans and kidney beans in this recipe. You could use a 3 bean blend, or add an extra can of pinto beans or white beans (cannellini beans) in as well if you want. Drain and rinse the beans before using.
- Tomato Sauce. This is a small can of tomato sauce.
- Corn. Regular sized can of corn, drained. Frozen corn can also be used.
- Tomatoes. I used canned diced tomatoes. You could use crushed tomatoes or whole tomatoes (just chop them up a bit)
- Green Chiles. I used canned green chillies.
- Seasonings. You can make this your own by changing up the seasoning. I use homemade taco seasoning, cumin, chili powder and garlic powder.
- Chicken. I use chicken breasts, but boneless skinless chicken thighs to well here. Do make sure you use boneless chicken either way, so it’s easy to shred. If you have leftover rotisserie chicken, you can skip cooking the chicken in the slow cooker, and just use shredded chicken at the end.
- Toppings. My favorite toppings for chili are cheddar cheese, sour cream and fresh cilantro. My husband likes to add a little hot sauce and diced red onion to his. We both sometimes add some lime juice or fresh avocado slices too.
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How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Combine the onion, cans of beans, chiles, corn, tomato sauce and seasonings and mix well.
Add the chicken breasts and submerge in the other ingredients.
Cook on high for 6 hours, or on low for up to 10 hours, then remove chicken breasts from the crockpot.
Shred the chicken, then add back into the slow cooker and mix well.
Serve in bowls with shredded cheese, a little sour cream, and fresh cilantro.
What to do with leftovers
Store in an airtight container in the refrigerator for up to 5 days. Reheat until it is piping hot!
You can use more or less of any of the spices, based on what you have on hand, and your personal tastes.
I sometimes add some onion powder along with the garlic powder.
If you have one, add a chopped red bell pepper to the mix.
If you want this to be a creamy white chili, add a little heavy cream, or a block of cream cheese during the last 30 minutes of cooking.
This recipe can be frozen before OR after cooking. For a dump and cook freezer meal, put all ingredients in a freezer bag, then label, seal and freeze. On cook day, thaw overnight in the refrigerator and place in the slow cooker in the morning and cook.
To freeze after cooking, place chicken chili in freezer containers, label, seal and freeze up to 6 months. Thaw and reheat until piping hot.
More delicious slow cooker recipes:
- Crockpot Cowboy Casserole. Quick to prep, this is a real family pleaser!
- Vegetarian Chili. Perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes.
- 15 Bean Soup. Packed with flavor and goodness – this meal is a great one to set and forget!
- Cheesy Chicken Tater Tot Casserole. A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
- Crockpot BBQ Chicken. A rich, deeply flavored, sweet, chicken dinner – that you fix, and forget! Make ahead and come home to a fabulous dinner to share with the family.
- Chicken Tikka Masala. Delicious Indian inspired chicken tikka masala in the crockpot is a winner! Set and forget, except for the delicious smells coming from your kitchen!
- 1 large onion (diced)
- 14 oz black beans (1 regular sized can, drained and rinsed)
- 14 oz kidney beans (1 regular sized can, drained and rinsed)
- 8 oz tomato sauce (canned)
- 14 oz corn kernels (1 regular sized can)
- 28 oz diced tomatoes (2 regular sized cans)
- 8 oz green chillies (2 small cans)
- 2 Tablespoons taco seasoning
- 1 Tablespoon ground cumin
- 1 Tablespoon prepared chili powder
- 1 Tablespoon garlic powder
- 2 lb boneless skinless chicken breasts
- cheese, sour cream, cilantro
- Combine onion, beans, chiles, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker
- Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours.
- Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
- Serve with toppings of your choice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September of 2013. It was republished with updated photos in February of 2022.