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There’s nothing better than a big bowl of cozy chili that basically cooks itself, and that’s exactly what this Slow Cooker Chicken Chili does! It’s hearty, healthy, and ridiculously easy to make.
If you love chili, make sure to check out my Easy Skillet Beef Chili, Crock Pot Vegetarian Chili and Turkey Veggie Chili recipes that are perfect for anytime of year!
Table of Contents
Why I Love This Recipe
- Easy to Make: I love Slow Cooker Recipes! Just toss everything in the crockpot, let it do its thing, and come back to a comforting meal that’s perfect for chilly nights, game day, or any busy weeknight!
- Healthy and hearty: This chili is filled with lean chicken, beans, and veggies for a meal that’s both satisfying and good for you! Just like my Vegetarian Stuffed Peppers, it’s a complete meal in one dish!
- Great for meal prep: It freezes beautifully, making it a go-to for cozy nights or when you just don’t feel like cooking. Stock your freezer with this freezer friendly chicken chili and a few favorites from 20 Cozy Soups and Stews for Chilly Days.
Made this tonight and it was so delicious. My kids couldn’t get enough. I added some corn and avocado at the end.
– Yvonne
The Ingredients
- Chicken breasts: Boneless and skinless, for lean protein.
- Onion and garlic: Build the base flavor.
- Zucchini: Adds extra veggies and texture. Feel free to play around with what veggies you use!
- Pinto beans & white beans: A hearty combo for fiber and creaminess.
- Chopped tomatoes & tomato sauce: Create a rich tomato base.
- Spices: Chili powder, cumin, bay leaf, and kosher salt for that classic chili flavor.
- Optional toppings: Sour cream (or plain Greek yogurt), cheddar cheese, cilantro, pickled jalapeños, or avocado are great choices!
Variations and Substitutions
- Adjust the spice: Want it spicier? Add cayenne pepper, diced jalapenos, or a splash of hot sauce to taste.
- Swap the chicken: Boneless, skinless chicken thighs can work in this recipe if that’s what you have on hand.
- Swap the beans: Black beans or kidney beans can be used instead of pinto or white beans.
- Swap the zucchini: If you don’t have zucchini, try yellow squash, diced bell peppers, chopped carrots or cubed butternut squash for a similar texture and added nutrition.
- Don’t love a tomato-y chili? Make my White Chicken Chili recipe instead!
How to Make Slow Cooker Chicken Chili
- Place all of the ingredients (except your toppings) in a 4 quart or larger slow cooker, stir to combine and cook on high for 3 hours or on low for 6-8 hours.
- Remove the chicken breasts from the slow cooker when chili is finished and use 2 forks to shred into bite size pieces. Stir the shredded chicken back into the pot.
- Serve with toppings of choice.
Make Ahead and Freezer Tips
This recipes makes a perfect dump-and-go chili for busy nights or meal prep. Here’s how:
- To freeze before cooking: Add all ingredients to a gallon-size freezer bag, seal, and press to mix. Label and freeze for up to 4 months.
- To cook from frozen: Place the frozen mixture directly into the slow cooker and follow the same cooking times as listed in the recipe card below.
- To store leftovers: Let any extra chili cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days or freeze for longer storage.
FAQs
Yes! Slow cookers are designed to cook raw meat safely over low or high heat. Just make sure the chicken reaches an internal temperature of 165°F before serving.
Absolutely! Boneless, skinless chicken thighs work great and can add extra richness. Just keep in mind that thighs may cook slightly faster than breasts, so check for doneness.
More Cozy Slow Cooker Recipes
This slow cooker chicken chili is the ultimate dump-and-go dinner It’s hearty, healthy, and full of flavor. Whether you’re feeding a crowd on game day or just want a cozy meal that cooks itself, this recipe will become a staple in your kitchen all fall and winter long.
Love this recipe? Leave a comment and rating below!
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Slow Cooker Chicken Chili
Ingredients
- 1 1/4 – 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium zucchini, diced
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can white beans, drained and rinsed
- 1 28-ounce can chopped tomatoes with juice
- 1 15-ounce can tomato sauce, unseasoned
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- Optional toppings: grated cheddar cheese, plain greek yogurt or sour cream, chopped cilantro, pickled jalapeños, avocado slices.
Instructions
- Place all of the ingredients (except your toppings) in a 4 quart or larger slow cooker, stir to combine and cook on high for 3 hours or on low for 6-8 hours.
- Remove the chicken breasts from the slow cooker when chili is finished and use 2 forks to shred into bite size pieces.
- Return the chicken to the pot, stir and serve. Top with toppings of choice.
Notes
- To prep and freeze: Place all the ingredients in a gallon-sized zippered freezer bag, seal the bag, and mix everything together by pressing on the outside of the bag with your hands. Label the chili and freeze until ready to use, up to 4 months. When ready, place the frozen mixture into the crock pot and set the heat according to directions in step 1-3.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Hi Catherine, I wanted to ask you what brand is your slow cooker? Thank you so much!!
I am so glad to have found this wonderful site. Its full of interesting recipe ideas for your picky family members.
Also, there are new creative twists to old recipes.
Keep up the great work your doing!
Unfortunately, it wasn’t a hit with my family. The taste of the canned tomatoes was a bit over powering for us. I did however like the idea of incorporating zucchini to it.
I made this recipe this weekend and it was a big hit. I used black beans instead of pinto because my son doesn’t like pinto and I added corn. Both worked well. Also I served it over brown rice.
Hmmm I’m not sure about the crushed bay leaf. if it is crushed really fine so that is dissolves while cooking that should be okay!
can crushed bay leaf be used? Also, is there an alternative that you would recommend?
I have made this recipe about 5 times so far. It is my family’s FAVORITE chili! We leave out the onions, maybe add the zucchini, maybe toss in other things like cubes of butternut. Its very open to substitutions. LOVE it!
Yes! I use cooked beans here.
If using dry beans, do you need to cook or prepare them first? Thanks!
We have had such weird weather lately and this seems like the perfect recipe to help combat it. Plus, anything I can cook in the slow cooker is aces in my book!
I made the chili today and it was a big hit. I doubled up on the pinto beans and left out the white beans. The chicken was not frozen and I cut it in strips before putting in the slow cooker to cut down on time. I had it on high for 1 hour and low for 1.5 hours. I would make this again. Very good.