Easy Slow Cooker Chicken Chili Recipe: A Flavorful Comfort Food
This Slow Cooker Chicken Chili recipe offers a virtually hands-free cooking experience. Simply add the ingredients to your slow cooker and let it work its magic. It’s the epitome of set-it-and-forget-it comfort food!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- How to Make Slow Cooker Chicken Chili
- Kelly’s Recipe Tips
- Storage Tips
- Frequently Asked Questions
- More Slow Cooker Chicken Recipes You’ll Love
- Slow Cooker Chicken Chili Recipe
Slow cooker season is here, and what’s better than a big, comforting bowl of chicken chili? This recipe is perfect for those chilly winter nights or as a crowd-pleasing favorite for football-watching parties. The best part? It’s made in a slow cooker, meaning minimal effort and maximum flavor. Just toss everything in, set it, and let it simmer until you’re ready to eat.
I prefer ground chicken, but ground turkey works equally well. If you’re craving a richer flavor, consider using ground beef. Choose your protein, brown it on the stovetop, and then combine it with a variety of flavorful ingredients in your slow cooker. Here’s what you’ll need:
We’re talking onions, bell peppers, chili beans, kidney beans, tomato paste, an array of aromatic spices, and a single, secret ingredient that elevates the entire dish: cocoa powder!
Yes, cocoa powder! It’s my secret to an irresistibly delicious chili. It adds a subtle sweetness, and the hint of chocolate beautifully binds all the flavors together. And of course, no bowl of chicken chili is complete without toppings like sour cream, shredded cheddar cheese, and fresh scallions. It’s a winning combination!
Why You’ll Love This Recipe
- Easy and Hands-Off: After a quick browning of the ground chicken and chopping the vegetables, the slow cooker takes over.
- Crowd-Pleasing: Offer a variety of toppings, and let everyone customize their own bowl.
- Freezer-Friendly: Store your slow cooker chicken chili in the freezer for up to six months.
Ingredients
- Ground Chicken: The foundation of our chicken chili. Look for lean ground chicken for a healthier option.
- Onion, Green Bell Pepper, and Garlic: These provide a base layer of flavor and add essential nutrients.
- Tomato Sauce and Paste: These impart a tangy and rich tomato flavor.
- Unsweetened Cocoa Powder: Our secret ingredient that deepens the chili’s flavor profile.
- Cumin, Paprika, Coriander, Oregano, and Chili Powder: A blend of spices that delivers warmth and complexity.
- Salt: Enhances and balances all the flavors in the chili.
- Chicken Broth: Adds moisture and richness to the chili. Opt for low-sodium broth to control the salt levels.
- Kidney and Pinto Beans: These provide texture, heartiness, and added protein.
- Assorted Toppings: This is where you can get creative! Options include shredded cheddar cheese, sour cream, Greek yogurt, avocado, cilantro, and green onions.
See the recipe card for full information on ingredients and quantities.
Variations
- Different Meat: Substitute ground turkey or beef for the chicken, depending on your preference.
- Bean Variations: Experiment with different types of beans such as black beans, great northern beans, or even a mix of several varieties.
- Spice Level: Adjust the amount of chili powder or add a pinch of cayenne pepper for extra heat.
- Vegetarian Option: Omit the chicken and add extra beans and vegetables like corn, zucchini, or sweet potatoes for a vegetarian version.
How to Make Slow Cooker Chicken Chili
- Brown the Ground Chicken: In a large skillet over medium-high heat, cook the chicken until browned and fully cooked. Drain any excess grease before transferring it to the slow cooker.
- Add the Remaining Ingredients: Combine the remaining ingredients – onion, bell pepper, garlic, kidney beans, pinto beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, chili powder, salt and chicken broth – in the slow cooker, stirring well to combine.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, or until the flavors have melded together and the chili has thickened.
- Serve: Ladle into bowls and garnish with your favorite toppings.
Pro Tip: If your slow cooker has a browning or sauté function, use it to brown the chicken directly in the slow cooker, eliminating the need for a separate skillet.
Kelly’s Recipe Tips
- Stovetop Option: For a quicker version, combine all ingredients in a large, heavy-bottomed pot and simmer until the vegetables are tender and the flavors have melded.
- Rinse and Drain the Beans: Rinsing beans removes excess starch and sodium, which can affect the chili’s consistency and flavor.
- Easy Bell Pepper Prep: To easily remove the seeds from a bell pepper, slice off the top, remove the core, and then slice the pepper in half to brush off any remaining seeds.
- Adjust Consistency: If you prefer a thicker chili, mash some of the beans against the side of the slow cooker. If it’s too thick, add a little more chicken broth.
Storage Tips
Allow the chili to cool completely before transferring it to an airtight container or freezer bags. Store in the refrigerator for up to 3-4 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- What thickens chili?
- To thicken chili, you can add more vegetables or mash some of the beans. Cornstarch or flour slurry can also be used as a thickening agent.
- Is it okay to put raw chicken in a slow cooker?
- While many slow cooker recipes call for raw chicken, browning the chicken first in this recipe enhances the flavor and improves the texture of the meat.
- Can you overcook chili in the slow cooker?
- Yes, chili can be overcooked in the slow cooker. The meat may become dry. Follow the recommended cooking times for the best results.
More Slow Cooker Chicken Recipes You’ll Love
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Pulled Chicken Teriyaki
- Slow Cooker Honey Garlic Chicken
Craving more delicious recipes? Subscribe to Just a Taste for new recipes, meal plans, and a newsletter straight to your inbox! Stay connected on Facebook, TikTok, Pinterest, and Instagram for the latest updates.
Slow Cooker Chicken Chili Recipe
Kelly Senyei
30 mins
8 hrs
8 hrs 30 mins
6 servings
Ingredients
- 2 Tablespoons olive oil
- 2 pounds ground chicken
- 1 ½ cups diced onion
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15-oz.) can kidney beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (15-oz.) can tomato sauce
- 2 Tablespoons tomato paste
- 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon chili powder
- 2 cups low sodium chicken broth
- Assorted toppings, such as sour cream, shredded cheddar cheese and sliced scallions
Instructions
- Add the olive oil to a large skillet set over medium-high heat. Once the oil is hot, add the ground chicken, onions, peppers, garlic and ½ teaspoon kosher salt. Cook, breaking apart the meat with a spatula, until it is fully cooked and the vegetables have softened, about 5 minutes. Transfer the chicken mixture into the slow cooker.
- To the slow cooker, add the kidney beans, pinto beans, tomato sauce, tomato paste, unsweetened cocoa powder, cumin, smoked paprika, coriander, oregano, chili powder and chicken broth.
- Cover the slow cooker and cook the chili on LOW for 8 hours, or on HIGH for 4 hours.
- Serve the chili with assorted toppings.
Kelly’s Notes
- You can follow the directions but add all of the ingredients to a large heavy-bottomed pot and cook it until the ingredients are warmed. One note: The longer it cooks, the more tender the veggies and the more flavorful the chili will be.
- Rinsing and draining beans (a fine-mesh strainer or colander is ideal for this!) removes sodium and excess water that could make your chili too liquidy. When you rinse beans, they’ll look bubbly or sudsy at first. You can stop rinsing when the bubbles go away!
- Removing the seeds from a bell pepper can be a little annoying. To do so easily, slice off the top about a 1/2-inch down the pepper and pull out the core of seeds. Then, slice the bell pepper in half. You can then easily brush off the small amount of seeds that might’ve stuck around.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!