The Easiest Crock Pot Chicken Chili Ever (Seriously!)

This hearty and flavorful chili made with chicken is perfect for busy weeknights. Packed with tender chicken, beans, and a hint of spice, it’s easy to customize and even better the next day!

Let’s talk about the crock pot, the MVP of busy weeknights. Seriously, is there anything more satisfying than tossing a bunch of ingredients into the slow cooker in the morning and coming home to the aroma of a delicious, home-cooked meal?

Today’s recipe is my go-to crock pot chicken chili dish. It’s easy, comforting, and always a crowd-pleaser. Plus, it’s incredibly versatile – you can easily swap in different ingredients to suit your taste or dietary needs.

Chili Variations:

• White Chicken Chili: Swap the black beans and chickpeas for 2 cans of white beans (cannellini, Great Northern, or navy). Omit the green chiles and add an extra 1/2 teaspoon of cumin and a pinch of oregano.
• Spicy Chicken Chili:  Add a diced jalapeño with the bell pepper, increase the cayenne pepper, and add a dash of your favorite hot sauce.
• Tex-Mex Chili: Add a can of diced tomatoes with green chilies (like Rotel) and a tablespoon of taco seasoning. Top with shredded cheddar cheese, tortilla chips, and a dollop of sour cream.

Tips and Tricks:

• Rotisserie Chicken Shortcut: For an even easier meal, use leftover or store-bought  and rotisserie chicken
• Make It a Meal: Serve with tortilla chips, warm cornbread, or a side salad.

FAQs:

• Can I freeze this chili? Yes, it freezes well! Allow it to cool completely before freezing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
• Can I use a different kind of bean? Absolutely! Kidney beans, black beans, pinto beans, or great northern beans would all be delicious in this chili.
• Can I make this in an Instant Pot? Yes, you can! Check out our Instant Pot White Chicken Chili recipe for instructions. (Link to your Instant Pot recipe if you have one)

Supplies Needed for our Chili made with Chicken:

• Crockpot or slow cooker
• Cutting board

Ingredients:

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can Rotel diced tomatoes and green chilies 
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can corn, drained
• 2/3 cup chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

Favorite Toppings (Optional):

• Shredded Monterey Jack or cheddar cheese
• Fresh cilantro
• Dollop of sour cream
• Lime juice
• Avocado slices
• Tortilla chips
• Hot sauce

Directions:

1. Sauté the Veggies: If your crock pot has a sauté function, use it to heat the olive oil over medium-high heat. Add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. If your crock pot doesn’t have a sauté function, you can do this step in a separate pan on the stovetop.

2. Assemble the Chili: Transfer the sautéed veggies (if necessary) and all remaining ingredients to the crock pot. Give everything a good stir to combine.

3. Cook Low and Slow: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

4. Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings.

Storage Instructions for Chicken Chili:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Before you go, don’t forget to pin this easy chicken chili recipe to your Pinterest board!  It’s the perfect meal for busy weeknights, game day gatherings, or any time you crave a warm, comforting bowl of goodness.  

And while you’re at it, check out our other favorite recipes for inspiration on how to use leftover chicken, transform canned tomatoes into culinary delights, or simply find new and exciting soup recipes to add to your meal rotation.

Check out our other easy dinners: Rhodes Dinner Rolls Mini Pizzas, Chicken Salad Croissant Sandwiches, and Easy Taquitos Casserole Recipe (Lazy Enchiladas)

Chili Made with Chicken

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

This hearty and flavorful chili made with chicken is perfect for busy weeknights. Packed with tender chicken, beans, and a hint of spice, it's easy to customize and even better the next day!

Let's talk about the crock pot, the MVP of busy weeknights. Seriously, is there anything more satisfying than tossing a bunch of ingredients into the slow cooker in the morning and coming home to the aroma of a delicious, home-cooked meal?

Today's recipe is my go-to crock pot chicken chili dish. It's easy, comforting, and always a crowd-pleaser. Plus, it's incredibly versatile – you can easily swap in different ingredients to suit your taste or dietary needs.

Print

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can Rotel diced tomatoes and green chilies 
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 (15 ounce) can corn, drained
• 2/3 cup chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

Favorite Toppings (Optional):

• Shredded Monterey Jack or cheddar cheese
• Fresh cilantro
• Dollop of sour cream
• Lime juice
• Avocado slices
• Tortilla chips
• Hot sauce

Instructions

1. Sauté the Veggies: If your crock pot has a sauté function, use it to heat the olive oil over medium-high heat. Add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. If your crock pot doesn't have a sauté function, you can do this step in a separate pan on the stovetop.
   
2. Assemble the Chili: Transfer the sautéed veggies (if necessary) and all remaining ingredients to the crock pot. Give everything a good stir to combine.
3. Cook Low and Slow: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
   
4. Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 146mgSodium: 726mgCarbohydrates: 28gFiber: 8gSugar: 6gProtein: 37g

*This calculation is just an estimate ~ results may vary!