Slow Cooker Chicken Chili
This post may contain affiliate links. Please read my disclosure policy.
This incredibly tasty Tex-Mex seasoned, hearty, comforting, and healthy Slow Cooker Chicken Chili comes together in a snap! This is a simple recipe loaded with tender chicken, beans, and corn and then topped with lots of cheddar cheese to serve. It’s a super delicious easy weeknight meal that you can let simmer away in your crockpot as you go about your busy day!
Easy Slow Cooker Chicken Chili Recipe
Chili recipes are actually really simple to make! And even easier when made in the crockpot. So if the thought of making homemade chili fills you with dread it doesn’t have to. This slow cooker chicken chili recipe is almost as easy to make as opening a can of store-bought chili! No lie! Sure it needs to cook for hours, but in the crockpot, which means it requires no attention once it starts slow cooking. And this my friends is why I love making soups, stews, and chilis in my slow cooker!
So imagine skipping all the steps of making my White Chicken Chili and going straight to cooking! But don’t you have to sear the chicken or veggies!?! Nope! With this delicious recipe, it all cooks together which makes the chili simple to make and layered in flavor. The spices infuse the chicken with tons of flavor as it slowly cooks, so there is no need for any extra steps. Basically, to make this chili all you have to do is dump everything in and turn the slow cooker on!
And this slow cooker chicken chili with a Tex-Mex twist can be seasoned any way you like! So if you don’t have any Tex-Mex seasoning just double the chili powder or use any spices you like such as garlic, and oregano. This is a very flexible recipe and as I always say there are no rules in cooking as long as it’s delicious!
Why You’ll Love This Slow Cooker Chicken Chili
- Effortlessly Easy! With almost no prep time, this easy peasy 10-ingredient crockpot chicken chili recipe takes just minutes to throw together and requires absolutely none of your attention as it cooks on your countertop.
- Healthy Chicken Chili! This tasty slow cooker chili is a really healthy and hearty complete comfort food that is gluten-free and loaded with protein. And if you omit the cheese, you cut the fat nearly in half!
- Perfect For Make-Ahead! Crockpot recipes are not only easy to make ahead of time, but the leftovers also freeze really well. Not to mention, this slow cooker chicken chili is ideal for serving a crowd.
- Red Kidney Beans – I used a can of kidney beans, but you can use black beans, pinto beans, or cannellini beans, which are white kidney beans.
- Salsa – Any type of store-bought salsa or Homemade Salsa will work.
- Tomato Sauce – This chili is tomato based so you’ll need a can of tomato sauce. However, you can also use tomato puree or even leftover marinara sauce if that is all you’ve got on hand.
- Chili Powder – You can’t have chili without some chili powder! You can use whatever chili powder you’ve got in your pantry or use my Chili Powder spice mix.
- Tex Mex Seasoning – Adds some classic Tex-Mex flavor. You can pick this spice up in some stores or make some of your own Tex Mex Seasoning. And in a pinch just use chili powder in place of it!
- Cumin – You can use as much or as little as you like.
- Chicken – Boneless skinless chicken breasts are what I use, but you could also use boneless skinless chicken thighs.
- Onion – Brown or yellow onion is the best choice. Yet, any type of onion you have on hand is just fine.
- Corn – Both frozen and canned corn work perfectly. But you can even use fresh corn if you like.
- Cheddar Cheese – Used to top the chicken chili before serving. Other cheeses like Monterey Jack and Colby Jack are other good options.
Making chili has never been so simple! With this crockpot chicken chili recipe, it’s literally as easy as 1-2-3! You just dump everything in and let it slowly cook into a delicious meal.
To begin, put the kidney beans, onion, corn, salsa, tomato sauce, chili powder, cumin, Tex-Mex seasoning and chicken into your crockpot. Then stir all the ingredients together well to combine. Then put the lid on the crockpot.
Now, let’s start slow cooking! So turn the crockpot on and cook the chili on High for 4 to 5 hours or on Low for 6 to 8 hours. Yet, if you’re going to be out of the house all day it’s better to cook it on Low to ensure that it’s not overcooked and also stays warm. Then once the chili is done, take the lid off the crockpot and use 2 forks to shred the chicken. Now, mix the shredded chicken into the chili and it’s ready to serve!
When the slow cooker chicken chili is finished, scoop some of it into your favorite bowls and top it with shredded cheddar cheese, some fresh cilantro, and a dollop of sour cream if you like. Then serve it immediately with lime wedges, diced avocados, and yummy homemade cornbread!
Can I Put Frozen Meat In A Slow Cooker?
It’s typically not recommended that you use frozen meat in the slow cooker because there is a risk of bacteria starting to form before the meat reaches a safe temperature. So it’s best to thaw the chicken or meat out in the fridge the night before or in the microwave before you put it in the crockpot to cook.
Can You Overcook Chicken Chili?
Yes! Basically, it will first turn to mush and then if it keeps cooking it will eventually just dry out. This is why it’s important to know how long you plan on being away from your crockpot when you choose to slow cook the chili on High or Low.
Expert Tips
- Double the recipe. This recipe makes 8 servings. So if you are cooking for a crowd or want to make enough for a few more meals you’ll need to double or triple the recipe and use a large crockpot.
- Make it spicy. Most chicken chili recipes just like this one are only mildly spicy. So if you like really spicy chili just add some diced jalapeno peppers or green chiles to the slow cooker along with the other ingredients.
- Keep the chicken warm. Some slow cookers have timers which are really helpful. But for food safety, make sure your chili doesn’t cook and then cool off in the crock pot. Food should only stay at room temperature for up to 4 hours.
Storage
Leftover slow cooker chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put the leftovers covered in the microwave for a few minutes on medium power. And if needed just use a little chicken broth to thin it out. You can also reheat it on the stovetop over medium heat. However, if the chili has been frozen you will need to let it thaw out overnight in the fridge before reheating.
Other Delicious Chili Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Chicken Chili
Ingredients
- 28 ounces red kidney beans (drained and rinsed, 1 large can)
- 1 large onion (chopped)
- 1 cup corn (frozen or canned)
- 1½ cups salsa (I used mild)
- 15 ounces tomato sauce (no salt added)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon Tex Mex seasoning
- 2 pounds chicken breasts (boneless and skinless, or chicken thighs )
- 1 cup cheddar cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine beans, onion, corn, salsa, tomato sauce, chili powder, cumin and Tex Mex seasoning in slow cooker. Top with chicken and stir a bit. Cover with lid.
- Cook on low 6 to 8 hours or on high 4 to 5 hours. Transfer the chicken breast with tongs to a cutting board or bowl and shred it with 2 forks. Add the chicken back to the slow cooker and stir everything together.
- Garnish with cilantro if preferred, then ladle into bowls and serve topped with cheddar cheese or your favorite chili toppings.
Equipment
Notes
- Double the recipe. This recipe makes 8 servings. So if you are cooking for a crowd or want to make enough for a few more meals you’ll need to double or triple the recipe and use a large crockpot.
- Make it spicy. Most chicken chili recipes just like this one are only mildly spicy. So if you like really spicy chili just add some diced jalapeno peppers or green chiles to the slow cooker along with the other ingredients.
- Keep the chicken warm. Some slow cookers have timers which are really helpful. But for food safety, make sure your chili doesn’t cook and then cool off in the crockpot. Food should only stay at room temperature for up to 4 hours.
- Leftover chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. T
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this today. I used up some cooked chicken breast that I had in fridge and actually some canned chicken (my neighbor gave it to me) and I needed to use it up. It is actually incredibly yummy and easy/quick to put together. Thank you so much!! Photos and instructions perfect.
Glad you enjoyed it!
Made this for my family yesterday and it was ready when I came home from work. Everyone loved it!! Thank you!
Hi Jo! Could I use ground chicken instead of chopped up? Also, when you say can/jar of tomato sauce is that like stewed tomatoes? Can you give me a brand you use so I can look for it. Thanks!
Hi Marta! You can definitely use ground chicken for this recipe. Tomato sauce usually comes in either cans or sometimes bottles, and it’s used in stews or pasta dishes. You can find it with all the other tomato products, like diced tomatoes, etc. I used Hunt’s here, but brand doesn’t really matter, they’re all the same. You can also use your own, you could probably roast the tomatoes or blanch them until you can remove their skin then just blend them in a blender until smooth.
Turned out great!! Thanks!!
Should I drain the beans and corn or just toss all the juice in the crock pot too?
Yes, drain them, good luck. 🙂
This might be a silly question, but should the chicken be pre-cooked before going in the crock pot or should it be added raw?
-Newlywed still learning to cook
🙂
Raw chicken, it has plenty of time to cook in the slow cooker. 🙂 No question is silly, we all had to learn at some point. 🙂
Can I use something in place of salsa or just eliminate it. Don’t care for chuckiness of salsas.
Hi Jennie,
I’d probably add something else instead to add some flavor, maybe even an enchilada sauce, that’s not chunky. 🙂
I don’t have a slow cooker and I don’t know if it’s worth me buying one! They’re probably very expensive here as are most things. I also wouldn’t know what size to buy and I know I split the infinitive! Sorry. Advice please and not about the grammar.
Hi Judy, I paid $15 for my slow cooker, less than I spend on my some of my pots and pans. I bought the cheapest there is at my local grocery store, because I didn’t know if I was going to be using it much. I bought the smallest one they had because there’s only two of us here, so I don’t need big meals. Not sure where you are but this Proctor Silex 33116Y Portable Oval Slow Cooker, 1.5-Quart
is the one I have and it’s 17.99 at amazon.