Weeknight Crockpot Chicken Chili Recipe

This crockpot chicken chili is one of the simplest, most comforting slow-cooker meals you can make. Add whole chicken breasts and pantry staples to the slow cooker in the morning, set the heat, and in 6–8 hours you’ll have a hearty, protein-packed chili ready to shred and serve. The recipe is forgiving, easy to scale, and ideal for meal prep or freezer meals.

What You Need for Crockpot Chicken Chili

• Boneless skinless chicken breasts (about 1 lb.)
• Salsa (12 oz., any variety you prefer)
• Black beans (15 oz., drained and rinsed)
• White northern or great northern beans (15 oz., drained and rinsed)
• Diced tomatoes (15 oz.)
• Canned diced green chiles (4 oz.)
• Minced garlic (1 tablespoon)
• Chili powder, ground cumin, smoked paprika (see ingredient list below)
• Apple cider vinegar (or hot sauce to add heat)
• Chicken broth or water (about 1 cup)

Ingredient Swaps

Chicken: You can substitute boneless, skinless chicken thighs for breasts if you prefer a richer flavor. Alternatively, add shredded rotisserie chicken at the end for a shortcut.

Beans: Two cans of beans are used here, but feel free to swap in cannellini or garbanzo beans for variety.

Green chiles: For more heat, use canned jalapeños instead of mild green chiles.

How to Make Chicken Chili Thicker

To thicken the chili, remove about 1/4 cup of liquid from the slow cooker and whisk in 1 tablespoon of cornstarch until dissolved. Return the slurry to the cooker, stir to combine, and cook on high for 10–15 minutes to activate the cornstarch. Repeat if a thicker consistency is desired.

Storage

Cool the chili slightly, then transfer it to an airtight glass container and refrigerate for up to 5 days.

Freezing Instructions

To freeze, cool the chili completely and transfer to a freezer-safe gallon bag or airtight container. Remove as much air as possible, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, in the slow cooker, or in the microwave.

Serving Ideas

Top your chili to add texture and brightness. Popular options include:

• Tortilla chips or strips
• Sliced avocado
• Fresh cilantro
• Sour cream or Greek yogurt
• Diced bell peppers
• Lime wedges

Recipe: Easy Chicken Chili (Crock Pot)

Prep time: about 15 minutes. Cook time: 3–4 hours on high or 6–8 hours on low. Serves: 6.

Ingredients

• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 12 oz salsa (your favorite kind)
• 15 oz canned black beans, drained and rinsed
• 15 oz canned white northern beans, drained and rinsed
• 15 oz canned diced tomatoes
• 4 oz canned diced green chiles
• 1 tablespoon minced garlic
• 3 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons apple cider vinegar (or hot sauce)
• 1 cup chicken broth (or water)

Instructions

1. Place the salsa, beans, diced tomatoes, green chiles, minced garlic, chili powder, cumin, smoked paprika, apple cider vinegar, and chicken broth into the slow cooker. Stir until combined.
2. Nestle the chicken breasts on top of the mixture and cover the slow cooker.
3. Cook on high for 3–4 hours or on low for 6–8 hours, stirring occasionally if possible.
4. Remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker and stir until fully incorporated.
5. Serve hot with your preferred toppings such as shredded cheese, Greek yogurt or sour cream, avocado, tortilla chips, cilantro, and lime wedges.

Tips & Notes

• If using a premade chili seasoning blend, substitute 3–4 tablespoons of that mix for the individual spices listed.
• For more heat, replace the apple cider vinegar with your favorite hot sauce or add chopped jalapeños.
• This recipe makes an excellent freezer meal: cool completely, transfer to a freezer-safe bag, and freeze for up to 3 months.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition (approximate per serving)

Calories: 275 kcal; Carbohydrates: 33 g; Protein: 27 g; Fat: 2 g; Fiber: 9 g; Sugar: 5 g. Nutrition values are approximations and can vary based on specific ingredients used.