Slow Cooker Chicken Chili

a bowl of red chicken chili topped with sour cream, avocado and cilantro.

5 from 1 vote

This simple slow cooker chicken chili recipe is as hearty, satisfying and delicious as it looks! After some chopping, let the slow cooker do the work for you. There's no pre-cooking for this slow cooker chicken chili– a true "set and forget it" meal!

Prep Time10

Cook Time7

Total Time7 10

Course: Dinner

Cuisine: American

Servings: servings

Calories: 145kcal

Author: Christina

Ingredients

2 pounds boneless skinless chicken breast
2 (14 ounce) cans diced tomatoes
1 (28 ounce) crushed tomatoes or tomato sauce
1 (14 ounce) can black beans drained and rinsed
1 (10 ounce) frozen sweet corn
1 large green bell pepper
½ cup diced yellow onion
1 small jalapeño minced (remove seeds and ribs)
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried oregano
3 teaspoons chili powder
1 Tablespoon ground cumin
½ teaspoon garlic powder

Instructions

Add all the ingredients to a 5-quart or larger slow cooker. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 4 hours.
Carefully remove the chicken and chop into bite-sized pieces or use two forks to shred it. Return chicken to the slow cooker and stir together.
Serve chili warm with optional toppings such as chopped cilantro, sour cream, shredded cheese and/or avocado slices. Serve alongside chips or my favorite cornbread. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.

Notes

Freezing Instructions: Let chili cool completely before freezing. Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then heat in the microwave or the stove. You can also place frozen chili in the slow cooker and cook on low for 4 hours or high for 1-2 hours.
Spiciness: This chili isn't too spicy, more on the mild side. However, you can omit the jalapeño completely for less heat. If you prefer a spicier chili you can add ¼ teaspoon cayenne pepper or more jalapeño.
Vegetarian Option: Swap the chicken for 3 cups uncooked diced and peeled sweet potato. You can also add 1 more can of black beans, if desired.
No Slow Cooker? Chop the raw chicken into 2-inch chunks (or bite size pieces if you don't want to shred them later.) Add 1 Tablespoon olive oil in a 5-quart or larger dutch oven (or pot) over medium heat. Add the chicken, onion, bell pepper, jalapeño, salt, pepper, oregano, garlic powder, cumin, and chili powder. Stir and cook until the vegetables have softened, about 5-6 minutes– the chicken will not be cooked through. Add the tomatoes, tomato sauce, black beans, and corn to the pot. Cover and let simmer for 30 minutes on medium heat, stirring occasionally. Remove the chunks of chicken and shred with two forks. Return chicken to the slow cooker and stir together.

Nutrition