So yesterday, I was thinking about how hectic our family weeknights can get, and nothing saves the day like Slow Cooker Chicken Chili. It’s a go-to in our household, seamlessly fitting into our busy schedules while delivering hearty flavors. Alex, my twelve-year-old, always asks for seconds, and Donald often remarks how the aroma fills our small Manhattan apartment with warmth. If you're looking for a dish that brings everyone to the table without much fuss, this chili is just the ticket. Check out my gluten-free lemon crinkle cookies for a sweet finish!
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Why you’ll love this recipe
This Slow Cooker Chicken Chili is a lifesaver for anyone juggling a packed weekday. It takes about 15 minutes to prep, and then the slow cooker takes over. I love that the ingredients are simple and most are pantry staples. Plus, it’s versatile. You can spice it up or tone it down, and it's perfect for leftovers.
Ingredients
- 1 ½ pounds chicken breasts (boneless, skinless)
- 16 ounces salsa
- ½ onion (diced)
- 1 Tablespoon minced garlic
- 1 large green pepper (diced)
- 28 ounces diced tomatoes
- 4 ounces diced green chiles
- ½ cup corn
- 14 ounces kidney beans (drained and rinsed)
- 2 Tablespoons light brown sugar
- 1 ounce chili seasoning (4 Tablespoons, 1 packet)
- Salt & Pepper to taste
Step-by-step instructions
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Start by adding the chicken breasts, salsa, onion, and minced garlic to your slow cooker. Cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender enough to shred with a fork.
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Once the chicken is cooked through, shred it right in the crock pot using two forks. Alex loves to help with this step!
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Now, toss in the green pepper, diced tomatoes, green chiles, corn, kidney beans, brown sugar, and chili seasoning. Give everything a good stir.
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Let it continue cooking for another 2-3 hours on low or 1-2 hours on high, until the vegetables are soft and the flavors have melded beautifully.
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Serve warm, topped with cheese, sour cream, or fresh cilantro, if desired.
Recipe tips & variations
This chili is wonderfully forgiving and adaptable. If you’re missing an ingredient or want to mix things up, try these tips:
- Swap chicken breasts for chicken thighs. They add a bit more flavor!
- If you want extra heat, add a chopped jalapeño or a dash of cayenne.
- Can’t find kidney beans? Black beans or pinto beans work just as well.
- For a smokier taste, use smoked paprika along with the chili seasoning.
Storage & reheating
Leftovers store beautifully in the refrigerator for up to 3 days. Just place them in an airtight container.
When you’re ready to enjoy it again, reheat on the stove over medium heat until warmed through, or microwave it in individual portions.
For longer storage, freeze individual portions for up to 3 months. Just thaw in the fridge overnight before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts in Slow Cooker Chicken Chili?
Absolutely! Chicken thighs are a great alternative and add a richer flavor profile to the chili.
When should the vegetables and beans be added to Slow Cooker Chicken Chili?
Add them after the chicken is shredded, allowing them to cook until they're perfectly tender during the last 2-3 hours on low.
How can I adjust the spice level in Slow Cooker Chicken Chili?
Increase or decrease the chili seasoning according to your taste. Adding fresh jalapeños or using a hotter salsa also kicks up the heat.
How long can Slow Cooker Chicken Chili be stored or frozen?
It can be kept in the fridge for up to 3 days and frozen for up to 3 months. Perfect for weeknight meal prep!
Recipes you may like
Craving more comforting meals? Try our creamy mango banana smoothie for a fresh morning boost, or detox with a refreshing pineapple green smoothie.
Print
Slow Cooker Chicken Chili
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful Slow Cooker Chicken Chili that's perfect for busy weeknights. Easy to prepare and loved by the whole family.
Ingredients
- 1 ½ pounds chicken breasts (boneless, skinless)
- 16 ounces salsa
- ½ onion (diced)
- 1 Tablespoon minced garlic
- 1 large green pepper (diced)
- 28 ounces diced tomatoes
- 4 ounces diced green chiles
- ½ cup corn
- 14 ounces kidney beans (drained and rinsed)
- 2 Tablespoons light brown sugar
- 1 ounce chili seasoning (4 Tablespoons, 1 packet)
- Salt & Pepper to taste
Instructions
- Start by adding the chicken breasts, salsa, onion, and minced garlic to your slow cooker. Cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender enough to shred with a fork.
- Once the chicken is cooked through, shred it right in the crock pot using two forks. Alex loves to help with this step!
- Now, toss in the green pepper, diced tomatoes, green chiles, corn, kidney beans, brown sugar, and chili seasoning. Give everything a good stir.
- Let it continue cooking for another 2-3 hours on low or 1-2 hours on high, until the vegetables are soft and the flavors have melded beautifully.
- Serve warm, topped with cheese, sour cream, or fresh cilantro, if desired.
Notes
- If you’re missing an ingredient or want to mix things up, try these tips:
- Swap chicken breasts for chicken thighs for added flavor.
- If you want extra heat, add a chopped jalapeño or a dash of cayenne.
- Black beans or pinto beans can substitute kidney beans.
- Use smoked paprika along with the chili seasoning for a smokier taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
