Name: Crockpot Chicken Chili
Prep time: 10 min
Cook time: 6 min
Total time: 6 min
Ingredients: 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces); 1 large yellow onion (chopped); 2 pieces bell peppers (red and green, chopped); 14 oz canned diced tomatoes (with juices); 15 oz canned black beans (rinsed and drained); 1 cup chicken broth (low-sodium preferred); 2 tbsp chili powder (smoked preferred); 1 tsp cumin (ground); 0.5 tsp smoked paprika (optional for smoky flavor); Salt and pepper to taste seasoning

On hectic weeknights, I turn to this crockpot chicken chili without a second thought. It’s a true lifesaver—simple, filling, and ready when I walk through the door. The aroma alone makes me drop my bag and breathe in that smoky, spicy scent that promises comfort. Sometimes, I toss everything in before I leave, and by dinnertime, I get a warm bowl with barely any fuss.

What I love most is how forgiving this recipe is. No need for precise measurements, just a handful of ingredients and a little patience. It’s perfect for when I want homemade, hearty chili but don’t want to spend hours in the kitchen. It’s a bit chaotic at times, but that’s part of the charm—an honest, no-nonsense meal that gets on the table fast.

Focusing on how this crockpot chicken chili can be a lifesaver for busy weeknights when time is tight but you still crave something hearty and homemade.

The story behind this recipe

This recipe was born out of a busy weekend when I had zero energy to cook but still craved something warm and satisfying. I remembered a Sunday afternoon when my grandma’s chili simmered on the stove, filling the house with smoky, spicy scents that made everyone gather around. I wanted that same comforting aroma without the hours of standing over a pot.
One evening, I threw some chicken, beans, and spices into the slow cooker before heading out, hoping it would turn out decent. When I returned, the smell alone made me smile—rich, slightly charred, with a hint of cumin and chili powder. That simple, forgiving dish became a weekly go-to, especially on nights when I need food fast but crave real flavor.
heading: ‘The story behind this recipe’

Ingredient breakdown: key components

Chicken breasts: I prefer using boneless, skinless breasts—they stay tender and juicy without much fuss. Skip this, and you might end up with dry, stringy meat that’s hard to shred.
Canned diced tomatoes: The bright, slightly acidic aroma of canned tomatoes cuts through the richness. Feel free to swap with fire-roasted for a smoky depth, but avoid fresh for convenience and consistency.
Chili powder: I always go for a good, smoky chili powder—adds depth and warmth. If you want milder heat, reduce it; for more kick, add a pinch of cayenne, and enjoy that fiery aroma.
Black beans: I love using organic, cooked black beans—soft, creamy, with a subtle earthiness. Rinse them well to remove excess salt, or use pinto beans for a different, buttery texture.
Bell peppers: I mostly use red or green bell peppers—crisp, sweet, and colorful. If you want more sweetness, toss in some yellow peppers; for a softer bite, chop finely and let them break down during cooking.
Onion: I use yellow onions—they melt into the chili, adding a sweet, savory base. Sauté them briefly before adding to deepen their flavor, but in a pinch, raw works too—just chop small for even cooking.
Chicken broth: I prefer low-sodium broth—full-bodied but easy to control. If you don’t have broth, water with a teaspoon of bouillon works, but the broth adds that comforting, meaty undertone.

Spotlight on key ingredients

Chicken breasts:

I prefer using boneless, skinless breasts—they stay tender and juicy without much fuss. Skip this, and you might end up with dry, stringy meat that’s hard to shred.
Canned diced tomatoes: The bright, slightly acidic aroma of canned tomatoes cuts through the richness. Feel free to swap with fire-roasted for a smoky depth, but avoid fresh for convenience and consistency.
Chili powder: I always go for a good, smoky chili powder—adds depth and warmth. If you want milder heat, reduce it; for more kick, add a pinch of cayenne, and enjoy that fiery aroma.

Bell peppers:

Black beans: I love using organic, cooked black beans—soft, creamy, with a subtle earthiness. Rinse them well to remove excess salt, or use pinto beans for a different, buttery texture.
I mostly use red or green bell peppers—crisp, sweet, and colorful. If you want more sweetness, toss in some yellow peppers; for a softer bite, chop finely and let them break down during cooking.
Onion: I use yellow onions—they melt into the chili, adding a sweet, savory base. Sauté them briefly before adding to deepen their flavor, but in a pinch, raw works too—just chop small for even cooking.

Notes for ingredient swaps

Dairy-Free: Omit cheese or sour cream; this chili is still rich with the tomato and spice base, but it won’t have that creamy tang.
Vegetarian: Swap chicken for hearty vegetables like sweet potatoes or extra beans; it’s still filling and kicks with flavor.
Low-Sodium: Use reduced-sodium broth and canned beans; the chili will be milder but still flavorful with extra spices.
Spicy Heat: Add a dash of cayenne or hot sauce if you like more kick; reduce or skip for milder versions, and enjoy the smoky aroma.
Fresh Tomatoes: Use fresh, ripe tomatoes instead of canned; double the amount, and simmer longer for that bright, sun-kissed flavor.
Beans: Substitute pinto or kidney beans if black beans aren’t available; they bring a slightly different, buttery texture.
Bell Peppers: Use poblano or Anaheim peppers for a smoky, mild heat; or skip peppers altogether if you prefer a softer, less spicy chili.

Equipment & Tools

Large slow cooker: Main tool for slow, hands-off cooking.
Sharp knife: For chopping chicken, vegetables, and herbs.
Cutting board: Provides a safe surface for chopping.
Stirring spoon: To mix ingredients and check consistency.
Measuring cup: To measure broth and spices accurately.

Step-by-step guide to crockpot chicken chili

Gather all equipment: a large slow cooker, a sharp knife, a cutting board, a stirring spoon, and a measuring cup. The slow cooker is your main tool—hands-off cooking is the goal.
Trim and dice 2 chicken breasts into bite-sized pieces, about 1-inch cubes. No need for perfect uniformity; just small enough to cook evenly.
Chop 1 large onion and 2 bell peppers (preferably red and green), into small, even pieces. Sauté briefly in a skillet over medium heat (about 160°C/320°F) until fragrant, about 3 minutes. This step boosts flavor and softens the veg.
Add the sautéed onion and peppers into the slow cooker. Toss in 1 can diced tomatoes (14 oz), 1 can black beans (rinsed, 15 oz), and 1 cup chicken broth. Mix gently to combine.
Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, and a pinch of salt and pepper. Stir well so spices coat everything evenly.
Nestle the chicken pieces into the mixture. Cover and cook on low heat (around 90°C/195°F) for 6 hours. The smell should start to deepen, with smoky, spicy notes wafting up.
After 6 hours, check the chili’s consistency. If the chicken shreds easily with a fork, it’s ready. If not, cook for another 30 minutes. The chili should be thick, with a rich, hearty appearance and a vibrant aroma.
Rest the chili for 10 minutes with the lid off. This allows the flavors to settle and the chili to thicken slightly. Give it a gentle stir before serving.
Plate the chili into bowls, garnished with fresh cilantro or shredded cheese if you like. Serve hot—expect a fragrant, slightly smoky, oozing, comforting bowl.

Let the chili rest off the heat for 10 minutes. Stir gently to combine flavors and thicken slightly. Serve in bowls, garnished as desired, while steaming hot and fragrant.

How to Know It’s Done

Chicken shreds easily with a fork, indicating thorough cooking.
Chili has thickened and is bubbling gently around the edges.
A deep, smoky aroma with spicy and tomato scents fills the kitchen.