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!

Slow Cooker Chicken Chili in a bowl with cilantro and avocado

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!

Ingredients for Slow Cooker Chicken Chili in a slow cooker

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!

Slow Cooker Chicken Chili in a slow cooker garnished with cilantro

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

Overhead shot of chicken chili ingredients in a crockpot
4.96 from 47 votes↑ Click stars to rate now!
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Slow Cooker Chicken Chili

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!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
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  • 3 large boneless skinless chicken breasts
  • 1 cup bell peppers (red or orange), diced
  • 1 green bell pepper diced
  • 1 jalapeno pepper seeded & minced
  • 15 ounces corn drained & rinsed
  • 14 ounces black beans drained & rinsed
  • 14 ounces kidney beans drained & rinsed
  • 1 large onion diced
  • 10 ounces Rotel tomatoes 1 can
  • ¾ cup salsa
  • 2 limes juiced
  • 3 cups chicken broth low sodium
  • 3 cloves garlic
  • 1 ½ teaspoons cumin
  • 1 tablespoon chili powder
  • 1 can refried beans


  • Place chicken, bell peppers, jalapeno pepper, corn, beans, onion and tomatoes into the slow cooker.
  • In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
  • 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.
  • Serve with your favorite toppings.
4.96 from 47 votes

Nutrition Information

Calories: 377 | Carbohydrates: 59g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 993mg | Potassium: 1224mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1684IU | Vitamin C: 70mg | Calcium: 93mg | Iron: 5mg

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

Course Dinner
Cuisine American


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 47 votes (34 ratings without comment)

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    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.

  1. I absolutely LOVE this recipe. I make it quite a few times each fall/winter season. It’s something that’s awesome for meal prepping as it freezes great. I’ve made it for guests and they have loved it, too. I love the little sweetness from the corn.5 stars

    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!

  2. What size can tomatoes ? 10? 28? I’m making now so I’m going 28 bc that’s what I have but I sure wish it was specified

    1. I use a 10oz can of Rotel, but both will work John. Updated, thank you for your comment!

  3. Recipe says 3large chicken breast. I used 3 large n it was alot. About how many lbs of chicken is in this recipe. That way it turns out better next time. Ty

  4. Omg I don’t have any refried beans! I just put together your recipe and it smells so good! What could I substitute the refried beans with? Any suggestions? Thanks for the recipe, looks tasty! Will come back to review once finished.5 stars

    1. Hi Tracee, You can certainly leave the refried beans out or replace them with other beans, like additional black beans. The chili might not be quite as thick but it will be delicious!

  5. This is delicious! I have never commented on a recipe before, but I’m compelled to comment here. Seriously, choose this one. So good and good for you. And, it’s even better a few days after. I doubled it. (I have a huge crockpot.) Thanks for sharing this recipe. I will be making it again. I especially loved the refried beans at the end part. Made it “creamy” without dairy. Smart.5 stars

      1. We haven’t added cream cheese to this recipe, but I’m sure that’d be delicious Janelle! Let us know if you try the chili with cream cheese!

      2. I did put a block of cream cheese in it this time n it was delucious. I also used 2 jalapenos seeds n all plus the salsa i used was hot salsa. Really pepped it up. O its awesome. Next time tho i think i.ll put another can of kidney beans in it.

  6. 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!

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

  8. 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.5 stars

  9. 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 stars