Crockpot Chicken Chili Recipe (Easy and Healthy!)

There’s nothing quite like a steaming bowl of Crockpot Chicken Chili to warm your soul on a chilly evening or fuel a lively game day gathering. This recipe is the ultimate comfort food: tender shredded chicken, bold spices, and hearty beans simmered together in a slow cooker for a hands-off meal that’s bursting with flavor. Whether you’re a busy parent, a meal prep enthusiast, or just craving something cozy, this slow cooker chicken chili delivers big on taste with minimal effort. It’s healthier than traditional beef chili, endlessly customizable, and perfect for feeding a crowd or enjoying leftovers all week.

Say goodbye to stressful weeknight dinners! This easy chicken chili is a set-it-and-forget-it solution that requires just 10-15 minutes of prep. The slow cooker does all the heavy lifting, letting the flavors meld into a rich, satisfying dish that’s perfect for any occasion. In this post, we’ll share a foolproof recipe for a classic red chicken chili, plus expert tips, creative variations, serving ideas, and everything you need to make this your go-to chili recipe.

Why This Crockpot Chicken Chili Recipe is a Game Changer

This slow cooker chicken chili stands out for all the right reasons:

• Effortless Prep: Minimal chopping and a dump-and-go approach make it perfect for busy days.

• Hands-Off Cooking: Let the Crockpot work its magic while you focus on other tasks.

• Deep, Bold Flavors: Slow cooking allows spices, tomatoes, and aromatics to meld into a rich, cohesive dish.

• Tender Chicken: Shreds effortlessly and stays juicy every time.

• Healthy & Lean: Packed with protein and fiber, lighter than beef chili, and easy to customize with veggies.

• Versatile: Ideal for weeknight dinners, meal prep, game days, or potlucks.

• One-Pot Wonder: Fewer dishes to clean, more time to enjoy your meal.

Key Ingredients

Here’s what you’ll need for this healthy chicken chili recipe (serves 6-8):

• Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts (for leaner results) or thighs (for richer flavor). Breasts shred easily; thighs stay juicy even with longer cooking.

• Beans: Two 15-oz cans of beans (one can black beans, one can kidney beans), drained and rinsed to reduce sodium.

• Tomatoes: One 15-oz can diced tomatoes (fire-roasted for extra flavor) and one 8-oz can tomato sauce for a rich base.

• Ro-Tel: One 10-oz can diced tomatoes with green chilies (mild or original) for a subtle kick.

• Chicken Broth: 2 cups (480ml) low-sodium chicken broth to control saltiness.

• Aromatics: 1 medium yellow onion (diced), 4-6 cloves garlic (minced, ~2 tbsp).

• Peppers: 1 red bell pepper (diced) for sweetness and color; one 4-oz can mild green chilies for depth.

• Chili Spices:

  • 2 tbsp chili powder (mild, adjust for heat preference)

  • 1 tbsp ground cumin for warmth

  • 1 tsp smoked paprika for a smoky note

  • 1 tsp dried oregano for herbal balance

  • ½ tsp cayenne pepper (optional, for heat)

  • 1 tsp kosher salt (adjust to taste)

  • ½ tsp black pepper

• Corn: 1 cup frozen or canned corn (drained if canned) for sweetness and texture, added near the end.

• Lime Juice: 2 tbsp fresh lime juice for brightness, added after cooking.

• Cilantro: ¼ cup chopped fresh cilantro for a fresh, herbaceous finish (optional).

• Optional Thickener: 1 tbsp cornstarch + 2 tbsp water for a thicker chili, if desired.

Substitution Tips:

• Swap beans for pinto, navy, or cannellini beans based on preference.

• Use vegetable broth for a different flavor profile.

• Replace Ro-Tel with an extra can of diced tomatoes and a pinch of chili flakes if unavailable.

• For a low-sodium version, use no-salt-added tomatoes and beans.

Note: This is a classic red chicken chili recipe. For a white chicken chili, swap tomatoes/Ro-Tel for extra green chilies and add 4 oz cream cheese or ½ cup heavy cream at the end.

Step-by-Step Recipe Instructions

Follow these simple steps for a flavorful Crockpot chicken chili:

1. Prep the Ingredients: Dice the onion and bell pepper. Mince the garlic. Drain and rinse the canned beans. Pat the chicken dry with paper towels.

2. Assemble in the Slow Cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker. Add diced onion, bell pepper, green chilies, black beans, kidney beans, diced tomatoes, tomato sauce, and chicken broth.

3. Add Spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the ingredients. Stir gently to combine, ensuring the chicken is submerged.

4. Cook:

   • Low Setting: Cook for 6-8 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

   • High Setting: Cook for 3-4 hours, checking for doneness.

   • Check chicken at the lower end of the time range to avoid overcooking.

5. Shred the Chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.

6. Add Finishing Touches: Stir in the corn and lime juice. If using cilantro, add it now. For a thicker chili, mix the cornstarch with water to create a slurry, stir it in, and cook on HIGH for 15-20 minutes until thickened.

7. Taste & Adjust: Taste the chili and adjust seasoning with extra salt, pepper, or lime juice as needed.

8. Serve: Ladle into bowls and top with your favorite garnishes (see serving ideas below).

Expert Tips for the BEST Crockpot Chicken Chili

• Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but doesn’t dry out. Breasts cook faster than thighs.

• Fresh Garlic & Onion: Freshly minced garlic and diced onion provide the best flavor, but 1 tsp garlic powder and 2 tbsp dried minced onion can work in a pinch.

• Rinse Beans: Rinsing canned beans reduces sodium and prevents a starchy texture.

• Thicken if Desired: For a thicker chili, mash some beans against the side of the pot or use the cornstarch slurry. Add the slurry during the last 15-20 minutes to avoid lumps.

• Add Fresh Herbs Last: Stir in cilantro or parsley just before serving to preserve their flavor and color.

• Taste & Adjust: Chili flavors deepen over time. Taste before serving and adjust with extra spices, salt, or lime juice for balance.

• Freezing Tip: This chili freezes beautifully. Cool completely before freezing to maintain texture.

Flavor Variations & Customizations

Make this easy chicken chili your own with these twists:

• Spicy Kick: Add 1-2 diced jalapeños, serrano peppers, or extra cayenne for heat.

• Smoky Flavor: Stir in ½ tsp liquid smoke or 1 tsp chipotle powder for a smoky depth.

• Creamy Chicken Chili: Add 4 oz cream cheese or ½ cup heavy cream during the last 15 minutes for a creamy texture.

• Vegetable Boost: Add diced zucchini, sweet potatoes, or carrots during the last hour of cooking.

• Southwestern Twist: Use black beans, corn, and a 1-oz packet of taco seasoning for a Tex-Mex vibe.

• Gluten-Free: This recipe is naturally gluten-free; just double-check canned ingredients for hidden gluten.

• Dairy-Free: Skip creamy additions and ensure toppings like sour cream are swapped for dairy-free alternatives.

What to Serve with Crockpot Chicken Chili

Pair this chili with sides that complement its bold flavors:

• Cornbread: A classic, slightly sweet side to soak up the chili.

• Tortilla Chips or Fritos: Perfect for scooping or crushing on top.

• Rice: White, brown, or Mexican rice for a hearty base.

• Green Salad: A simple salad with a tangy vinaigrette to balance the richness.

• Quesadillas: Cheese or chicken quesadillas for a fun pairing.

• Baked Potatoes: Use chili as a topping for a filling meal.

Ultimate Chili Toppings Bar

Elevate your chili with these crowd-pleasing toppings:

• Shredded cheddar or Monterey Jack cheese

• Sour cream or plain Greek yogurt

• Diced avocado or guacamole

• Chopped fresh cilantro

• Diced red onion or sliced green onions

• Sliced fresh or pickled jalapeños

• Hot sauce or sriracha

• Crushed tortilla chips or Fritos

Storage, Freezing, and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.

• Freezing: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm on the stovetop over medium heat, stirring occasionally, or in the microwave (1-2 minutes per serving, stirring halfway). Add a splash of broth or water if the chili thickens too much.

Nutritional Information (Approximate)

Per serving (based on 8 servings):

• Calories: ~250 kcal

• Protein: 22g

• Fat: 4g

• Carbohydrates: 30g

• Fiber: 8g

Note: Nutritional values are estimates and vary based on ingredient brands, portion sizes, and optional additions.

Frequently Asked Questions (FAQ)

Can I use frozen chicken in the crockpot?
Yes, add 1-2 hours to the cooking time on LOW. Ensure the chicken reaches 165°F (74°C). Thawing is preferred for even cooking.

How do I make chicken chili thicker?
Mash some beans against the side of the pot or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 15-20 minutes of cooking.

How do I make chicken chili thinner?
Stir in extra chicken broth or water, ¼ cup at a time, until the desired consistency is reached.

What kind of beans are best for chicken chili?
Black beans and kidney beans are classic, but pinto, navy, or cannellini beans work well too. Mix and match for variety.

Can I add vegetables like corn or zucchini?
Yes! Add corn during the last 15-30 minutes. Add zucchini or carrots during the last hour to avoid mushiness.

How long does crockpot chicken chili last in the fridge?
Up to 5 days in an airtight container.

Is this recipe spicy?
The base recipe is mild, with a slight kick from Ro-Tel and optional cayenne. Adjust with extra chilies or hot sauce for more heat.

Can I make this chili in an Instant Pot?
Yes, but this recipe is optimized for a slow cooker. Check out our Instant Pot Chicken Chili recipe for specific instructions.

This Crockpot Chicken Chili is your new go-to for cozy, flavorful dinners that everyone will love! Give it a try and share your favorite toppings or variations in the comments below. Did you spice it up or keep it mild? We can’t wait to hear! Pin this recipe on Pinterest, share it with friends, or tag us on social media. For more comforting slow cooker recipes, subscribe to our newsletter and keep the deliciousness coming.