Slow cooker chicken chili is healthy, delicious and easy to make in the crockpot. Try this recipe for game day or on a cold winter night!​​​​​​​

chicken chili topped with shredded cheese and sour cream in a white bowl

Winter can be wicked cold in the Northeast, which inspires me to make comfort food. My go-to is chili because it’s an easy recipe that anyone can make in a slow cooker. This crockpot chicken chili is packed with flavor and is perfect for a cold winter day!​​​​​​​

Why this recipe works: The recipe calls for simple ingredients where you can use a whole can of beans. Each serving is packed with protein, fiber and flavor! It has a temperate spice so even the kids will like it.

slow cooker chicken chili ingredients in bowls labeled with text
photo collage showing chicken in crockpot before cooked and after cooked

How to make chicken chili

  1. Place all the ingredients except the chicken in a crockpot. Stir to combine. Place the chicken breast on top of the mixture and cover. Cook on low for 10 hours or high for 6 hours.
  2. Half an hour before serving, remove chicken from the slow cooker and use two forks to shred the meat. Return the chicken to the slow cooker and stir to combine. Cook for 30 more minutes for the best flavor.
  3. Serve chili warm with shredded cheese, sour cream and fresh cilantro if desired.
     

I have made this in a 2-quart slow cooker, but it’s a tight squeeze. I recommend a 6-quart crockpot (I like this model because the top clasps down so you can carry it to an event!)

chicken chili topped with shredded cheese and sour cream in a white bowl with spoon

Frequently Asked Questions

How long does chicken chili last? Chili will keep in an airtight container in the refrigerator for 4 days.

Can you freeze chicken chili? Yes. Transfer chili to an airtight container and freeze for up to 4 months. Defrost in the refrigerator before reheating.

What to serve with chicken chili

My favorite thing to serve with chicken chili is no knead artisan bread. It’s the perfect bread to soak up all the chili goodness! Another good option is classic northern cornbread (a family favorite in my house!), but if you want some extra spice, make jalapeño cheese cornbread.

If you’re looking for some heat, try these jalapeño cheddar biscuits. For a lighter side, but with a kick make this spicy cabbage slaw.

texmex chicken chili in bowls. small bowls of sour cream and shredded cheese ready for garnishing

My favorite thing to do is make this on Monday and have slow cooker chicken chili for the week. Some days I’ll have it for dinner and other days I’ll pack it for lunch. Either way, I’m always sure to have some shredded cheese or sour cream on the side!

crock pot chicken chili in bowls topped with sour cream and cheese

Slow Cooker Chicken Chili

Slow cooker chicken chili is healthy, delicious and easy to make in the crockpot. Try this recipe for game day or on a cold winter night!
5 from 1 rating

Ingredients

  • 1 medium onion, chopped
  • One 16-oz can black beans,, rinsed and drained
  • One 16-oz can kidney beans,, rinsed and drained
  • 1 cup tomato sauce
  • 10 oz package frozen corn kernels, about 2 1/3 cups
  • Two 14.5-oz cans diced tomatoes with chilies
  • 1 oz. taco seasoning, recipe for homemade seasoning here
  • 1 teaspoon cumin*
  • 1 teaspoon chili powder*
  • 24 oz (1 1/2 lbs) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • ¼ cup chopped fresh cilantro for garnish

Instructions 

  • Combine beans, canned tomato, onion, chili peppers, 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 hour before serving, remove chicken and shred with a fork. Return chicken to slow cooker and stir in. Serve with fresh cilantro, cheese and/or sour cream.

Notes

Spice: One teaspoon cumin and one teaspoon chili yields a less spicy chili. For more heat, increase both measurements to 1 1/2 teaspoons and add jalapeños.
Store chili in an airtight container in the refrigerator for up to 4 days.
Freeze chili in an airtight container for up to 4 months. Defrost in the refrigerator before reheating and serving.
Serving: 1serving, Calories: 317kcal, Carbohydrates: 43g, Protein: 31g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 436mg, Potassium: 979mg, Fiber: 12g, Sugar: 4g, Vitamin A: 655IU, Vitamin C: 9mg, Calcium: 77mg, Iron: 5mg

Recipe adapted from Gina’s Skinny Recipes

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