Name: Crockpot Chicken Chili
Prep time: 10 min
Cook time: 8 min
Total time: 8 min
Ingredients: 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces); 1 can (14.5 oz) diced tomatoes (with juice); 1 can (15 oz) black beans (rinsed and drained); 1 medium onion (diced); 3 cloves garlic (minced); 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 cup chicken broth (low-sodium preferred); optional cheese, cilantro, lime (for toppings)

This crockpot chicken chili became my secret weapon for those crazy weeknights when dinner feels like a distant dream. It’s honest, straightforward, and full of smoky, tender flavors that make the chaos melt away for a bit. I love how it lets me toss everything in and walk away, knowing I’m coming back to something warm and satisfying.

What really keeps me coming back to this recipe is how adaptable it is—perfect for using up leftover chicken or whatever beans I have in the pantry. It’s a no-fuss way to get a hearty, comforting meal without sacrificing flavor or spending hours in the kitchen. Honestly, it’s become a little ritual that I look forward to, especially when the house smells like chili and slow-cooked goodness.

Focusing on how this crockpot chicken chili became my go-to comfort food during hectic weeknights, blending simplicity with deep, smoky flavors that remind me of weekend gatherings and slow Sundays.

The story behind this recipe

This recipe actually started from a leftover chicken experiment that turned into something I looked forward to all week. I was tired after long days, craving something warm and filling that didn’t require fussing over. The slow cooker became my secret weapon, turning simple ingredients into a dish that felt like a hug in a bowl.
One chilly fall evening, I threw together what was in the fridge—some cooked chicken, beans, a few spices—and let it simmer all afternoon. The house filled with smoky, spicy aromas that made everyone come running. Now, it’s become my go-to for busy nights, a cozy reminder that good food doesn’t need to be complicated.
heading: ‘The story behind this recipe’

Ingredient breakdown: key components

Boneless, skinless chicken breasts: I like to use these because they cook evenly and stay juicy, but thighs will add more richness if you prefer darker meat. Adjust cooking time accordingly.
Canned diced tomatoes: The bright, acidic punch they bring is key. If you want a milder chili, opt for fire-roasted or add a pinch of sugar to balance the tang.
Beans (black or kidney): I love the creamy texture they add, but feel free to swap or mix for variety—cannellini or chickpeas work well, too. Rinse thoroughly to avoid excess salt.
Chili powder and spices: The smoky depth comes from good chili powder, but I sometimes add a pinch of cumin or smoked paprika for extra complexity. Tweak to suit your heat preference.
Onion and garlic: These form the aromatic base. Sauté fresh garlic first to avoid bitterness, or use granulated if you’re in a rush. The smell of melting onions is my cue to add the spices.
Chicken broth: I prefer a low-sodium version so I can control the salt, but a splash of beer or a dash of Worcestershire sauce can deepen the flavor. Keep an eye on the liquid level during cooking.
Optional toppings (cheese, cilantro, lime): These fresh finishing touches bring brightness and contrast. Don’t skip the squeeze of lime—adds that zesty, invigorating kick.

Spotlight on key ingredients

Chicken breasts and canned tomatoes:

Boneless, skinless chicken breasts: I like to use these because they cook evenly and stay juicy, but thighs will add more richness if you prefer darker meat. Adjust cooking time accordingly.
Canned diced tomatoes: The bright, acidic punch they bring is key. If you want a milder chili, opt for fire-roasted or add a pinch of sugar to balance the tang.
Beans (black or kidney): I love the creamy texture they add, but feel free to swap or mix for variety—cannellini or chickpeas work well, too. Rinse thoroughly to avoid excess salt.

Notes for ingredient swaps

Dairy-Free: Swap sour cream with coconut yogurt for creaminess without dairy, though it will add a subtle coconut flavor.
Vegetarian: Use hearty vegetables like zucchini and mushrooms instead of chicken, but expect a different texture and flavor profile.
Low-Sodium: Choose unsalted beans and broth, then season carefully to control salt levels and enhance natural flavors.
Spicy Heat: Replace chili powder with smoked paprika for a milder, smoky flavor, or add cayenne for more kick.
Fresh Tomatoes: Use chopped fresh tomatoes in summer, which give a brighter, fruitier taste compared to canned.
Beans: Swap black beans for kidney or pinto beans for a different creamy bite, but adjust cooking time slightly.
Broth: Use chicken bone broth for richer depth, or vegetable broth if you want a lighter, cleaner taste.

Equipment & Tools

Slow cooker: Main cooking vessel for hours of simmering.
Sharp knife: Chopping chicken, vegetables, and herbs.
Cutting board: Safe surface for prepping ingredients.
Wooden spoon: Stirring and combining ingredients without scratching.
Measuring cups: Ensuring accurate spice and liquid additions.
Skillet: Sautéing aromatics for added flavor depth.

Step-by-step guide to Crockpot Chicken Chili

Gather all equipment: slow cooker, sharp knife, cutting board, wooden spoon, and measuring cups. Purpose: prepping ingredients and ensuring a smooth cooking process.
Trim and chop the chicken breasts into 1-inch pieces. Purpose: even cooking and better texture in the chili.
Dice the onion and mince the garlic. Purpose: aromatic base that develops flavor during cooking.
In a skillet over medium heat (about 160°C/320°F), sauté the onion and garlic for 3-4 minutes until fragrant and translucent. Purpose: deepen flavor and reduce raw sharpness.
Transfer the sautéed aromatics to the slow cooker. Purpose: infuses chili with rich, caramelized notes.
Add the chopped chicken, canned diced tomatoes (with juice), beans, chili powder, cumin, smoked paprika, and chicken broth to the slow cooker. Purpose: build the chili’s flavor foundation.
Stir everything together well. Purpose: evenly distribute spices and ingredients.
Cover the slow cooker and cook on low (about 90°C/194°F) for 6-8 hours or on high (about 160°C/320°F) for 3-4 hours. Purpose: allow flavors to meld and chicken to become tender.
Halfway through (at 3-4 hours on low), check for any sticking or thickening. Purpose: ensure even cooking and prevent burning. If too thick, add a splash of broth.
Once cooking time is up, remove the lid and stir. Purpose: release excess steam and blend flavors.
Taste and adjust seasoning if needed—add salt, pepper, or more chili powder. Purpose: perfect the balance of flavors.
Prepare to serve: ladle into bowls and garnish with optional toppings like cheese, cilantro, or a squeeze of lime. Purpose: add freshness and contrast.

Once cooked, let the chili rest uncovered for 10 minutes to settle. Serve hot, garnished with fresh toppings. Stir gently before serving to redistribute flavors and ensure a hearty, smoky spoonful.

How to Know It’s Done

Chili is bubbling and fragrant, with a rich aroma and vibrant color.
Chicken pieces are tender and shred easily when stirred.
The chili thickens slightly but remains saucy, with no excess liquid pooling.