Slow Cooker Chicken Chili

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.

_{As an Amazon Associate, I may earn from qualifying purchases — I only recommend tools I personally use and trust. You can always use what you already have at home.}