Slow Cooker Chicken Chili is the ultimate weeknight savior, offering a hearty, flavorful, and incredibly easy meal that requires minimal active cooking. This recipe is perfect for busy families or anyone looking for a comforting and delicious dinner that practically makes itself.
Key Ingredients for Slow Cooker Chicken Chili:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 2 (15-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1 cup chicken broth
How to Make Slow Cooker Chicken Chili:
This Slow Cooker Chicken Chili is a dream for any busy cook, promising a rich, satisfying flavor with incredibly minimal effort. It’s the perfect “set it and forget it” meal, boasting tender shredded chicken in a robust, perfectly seasoned broth. With a prep time of just 15 minutes, you can come home to a delicious, soul-warming dinner.
Step-by-Step Instructions
Prepare the Vegetables and Chicken:
- Chop your yellow onion and bell peppers into bite-sized pieces.
- If you are using fresh chicken breasts or thighs, pat them dry with paper towels.
Sear the Chicken (Optional but Recommended):
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts or thighs and sear for 2-3 minutes per side until lightly browned. This step adds an extra layer of flavor to the chili. Don’t worry about cooking it through; it will finish cooking in the slow cooker.
- Remove the chicken from the skillet and set aside.
Sauté Aromatics:
- In the same skillet, add the chopped onion and bell peppers. Sauté for 5-7 minutes until they begin to soften and become fragrant.
Assemble in the Slow Cooker:
- Place the seared chicken into the bottom of your slow cooker insert.
- Add the sautéed onions and bell peppers over the chicken.
- Pour in the two cans of diced tomatoes (undrained), the rinsed and drained black beans and kidney beans, the can of diced green chilies (undrained), and the can of Rotel (undrained).
- Stir in the chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
- Pour the chicken broth over the ingredients.
Cook:
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and easily shreds.
Shred the Chicken:
- Once cooked, remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker with the chili and stir to combine.
Adjust Seasoning:
- Taste the chili and adjust salt, pepper, or any other spices as needed. If the chili is too thick, you can add a little more chicken broth or water.
Serve:
- Ladle the hot Slow Cooker Chicken Chili into bowls and serve with your favorite toppings.
Why You’ll Love This Slow Cooker Chicken Chili:
You’ll adore this Slow Cooker Chicken Chili because it delivers a comforting, deeply flavorful experience without any fuss. The star is undoubtedly the fall-apart tender shredded chicken nestled in a rich, aromatic broth, a delightful contrast to a more tomato-heavy chili. Making this at home saves you money and allows you to control the ingredients, making it healthier and more budget-friendly than takeout.
The magic lies in its adaptable flavor profile; you can customize it with vibrant toppings like sharp cheddar cheese, a dollop of cooling sour cream, fresh cilantro, or a squeeze of lime. It’s a hearty, satisfying meal that warms you from the inside out, making it a perfect alternative to a beef chili, offering a lighter yet equally delicious option. Don’t wait – gather your ingredients and give this incredibly easy Slow Cooker Chicken Chili a try tonight!
Storing and Reheating Tips:
Properly storing and reheating your Slow Cooker Chicken Chili ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the chili to cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, ladle cooled chili into freezer-safe containers or heavy-duty freezer bags. Ensure all air is removed to prevent freezer burn. Frozen chili can be stored for up to 3 months.
- Reheating from Refrigerator: Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 1-2 minute intervals, stirring between each, until hot.
- Reheating from Freezer: Thaw the chili overnight in the refrigerator. Once thawed, reheat as described above. For a quicker thaw, you can place the frozen chili in a saucepan over low heat, stirring frequently, until it has thawed and is heated through. You may need to add a splash of chicken broth or water to loosen it up after thawing.
Final Thoughts:
This Slow Cooker Chicken Chili is a truly effortless yet incredibly rewarding dish that brings delicious comfort to your table. Give it a try for a stress-free, flavorful meal everyone will love.
Slow Cooker Chicken Chili
Ingredients
Equipment
Method
- Chop your yellow onion and bell peppers into bite-sized pieces. If you are using fresh chicken breasts or thighs, pat them dry with paper towels.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts or thighs and sear for 2-3 minutes per side until lightly browned. This step adds an extra layer of flavor to the chili. Don’t worry about cooking it through; it will finish cooking in the slow cooker. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 2 lbs boneless, skinless chicken breasts or thighs
- In the same skillet, add the chopped onion and bell peppers. Sauté for 5-7 minutes until they begin to soften and become fragrant.1 large yellow onion, chopped, 2 bell peppers (any color), chopped
- Place the seared chicken into the bottom of your slow cooker insert. Add the sautéed onions and bell peppers over the chicken. Pour in the two cans of diced tomatoes (undrained), the rinsed and drained black beans and kidney beans, the can of diced green chilies (undrained), and the can of Rotel (undrained). Stir in the chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Pour the chicken broth over the ingredients.2 lbs boneless, skinless chicken breasts or thighs, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 2 15-ounce cans diced tomatoes, undrained, 1 15-ounce can black beans, rinsed and drained, 1 15-ounce can kidney beans, rinsed and drained, 1 4-ounce can diced green chilies, undrained, 1 10-ounce can Rotel (diced tomatoes and green chilies), undrained, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional, for heat), salt and freshly ground black pepper, 1 cup chicken broth
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Once cooked, remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker with the chili and stir to combine.2 lbs boneless, skinless chicken breasts or thighs
- Taste the chili and adjust salt, pepper, or any other spices as needed. If the chili is too thick, you can add a little more chicken broth or water.salt and freshly ground black pepper, 1 cup chicken broth
- Ladle the hot Slow Cooker Chicken Chili into bowls and serve with your favorite toppings.