There’s something magical about coming home to a warm, slow-cooked meal after a long day. The aroma fills your kitchen, wrapping around you like a cozy blanket. You lift the lid, and the rich blend of tomatoes, spices, and tender chicken greets you with a promise — tonight’s going to be good.
This Slow Cooker Chicken Chili is that kind of meal. It’s hearty, comforting, and completely effortless. You toss everything in, walk away, and hours later, it’s ready to serve — bursting with flavor and warmth. It’s the kind of dish your family asks for again and again, especially on chilly evenings or lazy Sundays.
And when you finally sit down to eat it, you’ll feel that comforting calm — that “this is home” feeling that only a slow-cooked meal can bring.
Quick Ingredient Highlights
Chicken breast: 1–1.5 kg — boneless and tender for easy shredding
Black beans: 2 tins — drained and ready to goCorn kernels: 2 tins — for sweetness and crunch
Crushed tomatoes: 2 tins — creates the rich, hearty base
Taco seasoning: 5 tbsp — adds warmth and depth
Cheese & Greek yogurt: Optional toppings for creaminess
Salad mix: For a light, fresh contrast
How to Make Slow Cooker Chicken Chili
STEP 1 – Combine the Ingredients
Add your chicken breasts, black beans, kidney beans, corn kernels, crushed tomatoes, and diced onion into your slow cooker. Make sure everything is spread out evenly before seasoning.
You can use any mixing bowl to prep your ingredients, but I personally love the Pyrex 4-Quart Glass Mixing Bowl — it’s sturdy and lets you see every ingredient clearly while combining.
STEP 2 – Add Seasoning and Stir
Sprinkle in the crushed chili, taco seasoning, salt, and pepper. Stir everything together so the spices coat the chicken and vegetables nicely. A flexible OXO Good Grips Silicone Spatula works great here to mix without scratching your slow cooker’s surface.
STEP 3 – Set It and Forget It
Place the lid on your slow cooker and set it to low heat. Let it cook low for 8 hours, allowing all those rich spices to soak into the chicken and beans. The smell will fill your kitchen long before it’s ready.
STEP 4 – Shred the Chicken
Once the chicken is tender and fully cooked, use two forks to gently shred it right inside the slow cooker. Stir everything back together so the shredded chicken soaks up all that flavorful sauce.
STEP 5 – Serve It Up
Spoon the chili onto warm tortillas or serve it in bowls if you prefer a heartier version. Top with a dollop of Greek yogurt, shredded cheese, and a handful of fresh salad mix for a perfect finish.
I like serving mine on the Nordic Ware Natural Aluminum Half Sheet lined with parchment for easy cleanup and a restaurant-style touch.
STEP 6 – Enjoy and Store Leftovers
Enjoy your slow-cooked chili warm and cozy! You can refrigerate leftovers for up to 3 days or freeze portions for quick weeknight dinners later.
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Slow Cooker Chicken Chili
This Slow Cooker Chicken Chili is an easy, comforting, and flavor-packed meal made with tender shredded chicken, beans, and spices. It’s gluten-free, dairy-free, high in protein, and perfect for busy weeknights or cozy fall dinners. Just toss everything into your slow cooker and let the magic happen — no stress, just pure comfort in every bite.
slow-cooker-chicken-chili Ingredients
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 75mg25%
- Sodium 620mg26%
- Potassium 950mg28%
- Total Carbohydrate 42g15%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 40g80%
- Vitamin A 400 IU
- Vitamin C 12 mg
- Calcium 130 mg
- Iron 4 mg
- Vitamin E 1.8 IU
- Vitamin K 10 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 15 mg
- Vitamin B6 0.8 mg
- Folate 50 mcg
- Vitamin B12 0.4 mcg
- Biotin 6 mcg
- Pantothenic Acid 1 mg
- Phosphorus 320 mg
- Iodine 15 mcg
- Magnesium 85 mg
- Zinc 2.8 mg
- Selenium 25 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 7 mcg
- Molybdenum 8 mcg
- Chloride 230 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use chicken breasts or thighs for best tenderness.
Cook low 7–8 hrs, high 3–3.5 hrs, or 40 mins stovetop.
Shred chicken directly in the pot for rich texture.
Adjust crushed chili to control spice level.
Add extra beans or veggies for flavor and bulk.
Serve with tortillas, rice, or baked potatoes.
Top with Greek yogurt, cheese, or cilantro.
Store leftovers 3 days in fridge or 3 months frozen.
Add broth if too thick, simmer to thicken if runny.
Finish with a squeeze of lime for freshness.
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Frequently Asked Questions
Q: Can I cook this on high heat instead of low?
Yes, cook for about 4 hours on high — it still turns out tender and flavorful.
Q: Can I make this vegetarian?
You can swap chicken for extra beans or tofu — the flavors still shine beautifully.
Q: What toppings go best with chicken chili?
Greek yogurt, cheese, avocado slices, and fresh cilantro are my favorites.
Q: How long does it last in the fridge?
Up to 3 days refrigerated, or freeze for 3 months(estimatied).
