Slow Cooker Chicken Chili

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This Slow Cooker Chicken Chili recipe comes together in just a few minutes and creates a hearty and healthy dinner that the entire family will love!

Cooked chicken chili in a bowl on table

A Chicken Chili That’s Both Delicious and Nutritious

There are few things better than coming home from a busy day to find an amazing dinner, hot and ready, waiting for you! This slow cooker chicken chili is a family favorite at my house because it is not only hearty, but it is leaner than most recipes that call for beef.  I also love this recipe because you can load it up with any veggies you have on hand!

pre cooked Ingredients for chicken chili in a crockpot

Add the Variety You Love

This recipe is extremely versatile.  I have used chicken breast in this recipe but you can also substitute ground chicken or turkey (you will need to pre-cook it) and reduce the broth to 2 cups. Red or white kidney beans are both great in this recipe.  I love to use all colors of bell peppers but you can use whatever color you have on hand!

Chicken Chili cooking in a crockpot

We like to top our slow cooker chicken chili with a variety of toppings! From sliced green onions to tortilla strips, cheese, and sour cream! Setting up a chili bar is a fun way to try different flavors and to mix favorites and make a bowl of chili that is uniquely perfect for your palate!

Items You’ll Need For This Recipe

Mild Salsa Ground Cumin Slow Cooker

4.6 from 5 votes
Review Recipe


Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Author Holly Nilsson
Course Dinner
Cuisine American
This Slow Cooker Chicken Chili recipe comes together in just a few minutes and creates a hearty and healthy dinner that the entire family will love!


  • 3 large boneless skinless chicken breasts
  • 1 cup diced bell peppers (red or orange)
  • 1 diced green bell pepper
  • 1 jalapeno pepper seeded & minced
  • 1 15 oz can corn, drained & rinsed
  • 1 14 oz can black beans drained & rinsed
  • 1 14 oz can kidney beans drained & rinsed
  • 1 large onion diced
  • 1 can Rotel tomatoes
  • 3/4 cup salsa
  • 2 limes juiced
  • 3 cups chicken broth low sodium
  • 3 cloves garlic
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 can refried beans

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  1. Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
  2. In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
  3. Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
  4. Serve with your favorite toppings.
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword slow cooker chicken chili


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This is my go to crock pot recipe because it's SO good! Slow Cooker Chicken Chili is delicious and hearty; loaded with veggies and beans. The perfect meal to come home to!
This is my go to crock pot recipe because it's SO good! Slow Cooker Chicken Chili is delicious and hearty; loaded with veggies and beans. The perfect meal to come home to!

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Can I prep all in the crockpot the night before? Even the chicken then refrigerate and take out and cook in the morning?

    1. Yes, that should work fine. I’d suggest having the chicken ready to go and adding it in the morning (even just in a freezer bag) rather than sitting with the rest of the ingredients overnight!

  2. I am going to try this one! Looks great.
    I am looking for receipes that for freezer – bulk cooking. can you recommend some? Thanks

  3. Love love love this recipe! I was a little unsure about the re fried beans, but I decided to use them and I’m glad I did. It helps the soup thicken up and gives a good flavor. I used 2 cans of kidney beans instead of 1 can kidney beans and 1 can black beans, because that’s what I had on hand. It reminded me a lot of Brunswick Stew. Also it makes a ton, so yay! leftovers. Will definitely make again.

  4. This was really yummy! I topped mine with a fallon of sour cream and some cheese! What’s the nutrition content in it? I read a previous comment a serving size was 2 cups, what about the cal, carb, fat, etc? 

  5. This was yummy!  I served it with shredded cheese, tortilla chips and sour cream.  You could spice it up or down depending on how much jalapeño you use.  You could also buy the mild version of Rotel tomatoes.  I like things a little spicy so I thought the recipe was fine just as it was written.

  6. Have made it before and loved it…if i add white rice at shredding stage i am assuming uncooked rice, correct, or does it matter

  7. I have this receipet in the crockpot right now, so excited! has anyone calculated any nutritional data on it . . . calories? carbs? anything like that?

  8. Absolutely delicious! And so simple to make!!
    One of the few online recipies I have made that looks exactly like you have pictured!!
    A keeper for my family for surer!! :)

  9. I only used 2 cups of chicken broth,I hope it will turn out okay. Thank you for sharing this recipe ,it’s in the crock pot now ☺

  10. I have your chicken chili in the crock pot right now and it smells wonderful!! Can’t wait! Thank you for a great recipe to use up the extra chicken I had.

  11. Hi, this looks really good & it’s on my menu to make for next week! I just wanted to ask if the jalapeno pepper makes it really spicy? And if it’s spicy, how spicy? I’m also making it for our 3 kids and don’t want to burn their mouths. Thanks! :)

    1. Although I didn’t find it overly spicy, Jalapenos can sometimes vary in heat. I would suggest removing all of the seeds and inner membranes (you can then taste the flesh and see if you find it spicy). If you’re concerned, by all means you can leave it out and just sprinkle a little bit on top of your serving. :) Enjoy!

  12. My husband and I loved it ! I switched out the canned tomatoes for fresh tomatoes ;) We threw on some cilantro , avocado & chips .. delish!! I just love your recipes and look forward to cooking some more with you ! Thank you !

  13. As a millennial living in NYC I have to say it is difficult to come by delicious recipes that are easy to make and affordable.
    This chicken chili is delicious! It’s easy to make and lasts several meals. I will be combing through your other recipes, thank you for this wonderful dish!

  14. I ate the can of refried beans I had before I remembered they were for this recipe so I added a cup of white rice at the shredding mark to absorb some excess liquid and it turned out nicely!

    1. I haven’t tried it that way but I think it would work just fine. Your chili might have a slightly runnier texture as the shredded chicken does soak up some of the liquid.

  15. Hi!

    I accidentally didn’t read through the whole recipe before I started throwing stuff in the crock pot and I put the refried beans in along with the other beans at first!
    I now see it says to add the refried beans in 15-20 minutes before serving..
    Is what I did going to mess up the outcome of the meal at all?
    Thank you!


  16. Could you freeze this before hand? Thaw for a few hours and then cook in crock pot, just wondering if you’ve tried!

    1. I haven’t tried freezing this although I do think it would work fine. If you do try, I would love if you could let us know how it worked out for you!