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Flavor Packed Chicken Chili Crockpot Recipe

Flavor Packed Chicken Chili Crockpot Recipe

Discover the magic of this Flavor Packed Chicken Chili Crockpot Recipe, a simple yet incredibly satisfying meal that’s perfect for busy weeknights or lazy weekends. This recipe delivers tender, flavorful chicken and hearty beans in a rich, savory broth, making it an effortless way to create a delicious dinner with minimal fuss.
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Prep Time 15 minutes
Cook Time 3 minutes
Melding Time 15 minutes
Servings: 6 servings
Course: Chili, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion chopped
  • 2 bell peppers any color, chopped
  • 2 (15-ounce) cans black beans rinsed and drained
  • 1 (15-ounce) can kidney beans rinsed and drained
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • to taste salt
  • to taste freshly ground black pepper
  • 1 tablespoon olive oil
  • Fresh cilantro chopped, for garnish
  • Shredded cheddar cheese for garnish
  • Sour cream or Greek yogurt for garnish
  • Sliced jalapeños for garnish
  • Lime wedges for serving

Equipment

  • Large skillet
  • Slow Cooker
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and bell peppers. Sauté for 5-7 minutes, until softened and slightly caramelized. This step helps to build a foundational layer of flavor in your chili.
    1 tablespoon olive oil, 1 large yellow onion, 2 bell peppers
  2. While the vegetables are sautéing, you can optionally sear your chicken breasts or thighs in the same skillet for 1-2 minutes per side. This adds an extra depth of flavor and a lovelier texture to the chicken as it cooks in the slow cooker. If you’re short on time, you can skip this step and add the chicken directly to the slow cooker.
    2 lbs boneless, skinless chicken breasts or thighs
  3. Place the sautéed onion and bell peppers into the bottom of your slow cooker. Add the rinsed and drained black beans and kidney beans on top of the vegetables.
    1 large yellow onion, 2 bell peppers, 2 (15-ounce) cans black beans, 1 (15-ounce) can kidney beans
  4. Pour in the undrained diced tomatoes and the undrained Rotel. Add the chicken broth. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper (if using) over the ingredients in the slow cooker. Season generously with salt and freshly ground black pepper.
    1 (15-ounce) can diced tomatoes, 1 (10-ounce) can Rotel, 4 cups chicken broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
  5. Place the chicken breasts or thighs on top of the bean and vegetable mixture. Ensure they are mostly submerged in the liquid.
    2 lbs boneless, skinless chicken breasts or thighs
  6. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is cooked through and tender.
  7. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken.
    2 lbs boneless, skinless chicken breasts or thighs
  8. Return the shredded chicken to the slow cooker and stir gently to combine it with the chili. Let it sit for another 10-15 minutes to allow the flavors to meld further.
    2 lbs boneless, skinless chicken breasts or thighs
  9. Ladle the hot Flavor Packed Chicken Chili Crockpot Recipe into bowls. Garnish with your favorite toppings such as fresh chopped cilantro, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced jalapeños, and a squeeze of fresh lime.
    Fresh cilantro, Shredded cheddar cheese, Sour cream or Greek yogurt, Sliced jalapeños, Lime wedges

Notes

This chili stores beautifully in the refrigerator for 3-4 days or can be frozen for up to 3 months. Reheat on the stovetop or in the microwave.