Slow Cooker Chicken Chili is perfect for busy weeks! Make it with chicken thighs or breasts, onions, celery, black beans, frozen corn, chicken broth, mashed tomatoes, and spices. Combine everything in a crockpot or slow cooker and simmer all day while you’re away.
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This slow cooker chicken chili recipe is for those days when you really just want to throw a few ingredients in a pot, wave a magic wand, and have dinner ready on time. That would be nice, right?!
Video: How to Make Shredded Chicken Chili
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Slow Cooker Shredded Chicken Chili
Set it and forget it slow cooker recipe
The only prep work required for this recipe is dicing the onion and celery. Everything else is a matter of opening a few cans, measuring out some spices, and stirring together.
I use boneless, skinless chicken thighs for this recipe. I have found that they hold up better than chicken breasts during long cooking and shred easily into silky and tender strands when the chili is done. It’s okay to use chicken breasts if you’re not a fan of chicken thighs, but the texture will be a little chewy.
A recipe that fits your schedule
Proposals and Substitutions
- Don’t love tomato chili? Reduce the amount of tomatoes to one can and add extra broth to compensate.
- To begin cooking, add 1 4-ounce can of roasted green chiles.
- If you prefer a hotter chili, add 1 or 2 chopped jalapeños.
- Swap the black beans for pinto beans.
- Fill your bowls with cilantro, scallions, avocado, shredded tortilla chips, a dollop of sour cream, or extra cheese.
Store and freeze chicken chili
Leftover chicken chili will keep in the refrigerator for up to 5 days.
Freeze chicken chili in airtight containers for up to 3 months. Thaw in the refrigerator before reheating, or reheat frozen chili directly in a covered saucepan over low heat.
More Favorite Chili Recipes!
- Pumpkin-chili
- Spicy vegetarian chili
- White Chicken Chilli
- Pressure Cooker Ground Beef Chili
- Chili con carne
Easy Slow Cooker Chicken Chili
Chicken thighs can be substituted for boneless, skinless chicken breasts or a mixture of breast and thigh if you prefer.
As it is, this makes for a fairly mild chili. If you prefer a hotter chili, add 1 or 2 chopped jalapenos or a 4-ounce can of green chiles.
Leftovers can be frozen for up to 3 months.
ingredients
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2 to 2 1/2 lb boneless, skinless chicken thighs
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1 big yellow onionrolled
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2 stems celeryrolled
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2 (15-ounce) cans tomato puree (Above 3 cups)
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1 Cup chicken soup or warehouse
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4 cloves garlicchopped or pressed with a garlic press
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2 tablespoon chilli powder
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1 teaspoon cumin
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1 teaspoon oregano
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1 teaspoon Salt
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2 (15–ounce) Canned black beansdrained and rinsed
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1 Cup frozen corn kernels
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1 tablespoon Apple Cider Vinegar
Optional Chili Toppings:
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rolled green onions
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Grated cheese
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rolled avocado
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Chopped coriander
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sour cream
method
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Combine the veggies and chicken in the slow cooker:
If using chicken breasts, cut into 2 or 3 large pieces.
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Add liquids and spices:
Add tomato puree, broth, garlic and spices to slow cooker. Stir to mix and coat the chicken and vegetables. (Note: wait until the end of cooking to add the beans, corn, and vinegar.)
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Cover and cook on high for 2 to 4 hours or on low for 6 to 8 hours:
It’s okay if the chili also ends up cooking on “low” or “warm” a little longer.
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Using two forks, shred the chicken:
Shred the chicken directly in the slow cooker; or if it feels easier, place the large chunks in a bowl, shred them, then return the chicken to the slow cooker. Taste the chili and add salt, pepper or additional spices if desired.
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Stir in the beans, corn, and vinegar, cover, and continue cooking until warmed through:
This should take around 15 to 30 minutes. Make sure the chili starts bubbling again.
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Serve with toppings:
Leftovers will keep refrigerated for up to a week or frozen for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 405 | calories |
| 12g | Fat |
| 35g | carbohydrates |
| 44g | protein |
