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Homemade The BEST Slow Cooker Chicken Chili photo

The BEST Slow Cooker Chicken Chili

This Slow Cooker Chicken Chili is SO EASY! Packed with tender chicken, beans, corn, and bold spices, it’s perfect for a comforting, hands-off meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American, Southwestern
Servings 6 servings

Equipment

  • Slow cooker (6-quart or larger recommended)
  • Can opener
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Cutting board and knife
  • Serving bowls

Ingredients
  

  • 2 lb boneless, skinless chicken breasts
  • 2 15-oz cans black beans drained and rinsed
  • 2 15-oz cans Ranch Style Beans undrained
  • 2 15-oz cans diced tomatoes undrained
  • 1 10-oz can Rotel diced tomatoes and green chilies undrained
  • 1 15-oz can corn drained
  • 1 2.25-oz packet chili seasoning

Instructions
 

  • Start by trimming any excess fat from the chicken breasts. There’s no need to cut them into small pieces because they’ll shred easily after cooking. Placing them whole in the slow cooker keeps the meat juicy.
  • Drain and rinse the black beans, then add them to the slow cooker. Pour in the Ranch Style Beans (with the liquid), diced tomatoes, and the Rotel tomatoes with green chilies. These ingredients build the chili’s rich, hearty base.
  • Drain the corn and add it to the slow cooker along with the chili seasoning packet. The seasoning brings all the flavors together with that classic chili warmth and a hint of smoky spice.
  • Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and infused with the chili flavors.
  • Once the chicken is cooked, remove it from the slow cooker, shred it with two forks, and return it to the pot. Give everything a good stir to combine all the ingredients evenly.
  • Taste your chili and adjust seasoning if needed—more chili powder, salt, or pepper to suit your palate. Serve hot with your favorite garnishes like shredded cheese, sour cream, or fresh cilantro.

Notes

  • Use low-sodium canned beans and tomatoes to reduce salt content and make the dish healthier.
  • Leftover chili stores well in the fridge for up to 4 days or can be frozen for up to 3 months.
  • For a quicker meal, try making this chili in an Instant Pot using the sauté and high pressure functions.
  • Customize the heat by adding extra chili powder or diced jalapeños for more spice, or use mild diced tomatoes for a gentler flavor.
  • Feel free to add diced vegetables like bell peppers or zucchini for extra nutrition and texture.
Keyword chicken, Chili, Comfort Food, Easy, meal prep, Slow Cooker