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Crockpot Chicken Chili

This hearty crockpot chicken chili combines tender shredded chicken, beans, and vegetables simmered in a smoky, spicy tomato broth. The slow cooker creates a thick, flavorful chili with a comforting, rustic appearance, perfect for busy weeknights with minimal effort.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Measuring cup

Method
 

  1. Start by chopping the onion and bell peppers into small, even pieces, and set them aside.
  2. Trim the chicken breasts and cut them into bite-sized pieces, about 1 inch each.
  3. In a skillet over medium heat, sauté the chopped onion and bell peppers until they soften and become fragrant, about 3 minutes. This step enhances their sweetness and flavor.
  4. Add the sautéed vegetables to the slow cooker, along with the diced tomatoes (including juices), rinsed black beans, and chicken broth. Stir gently to combine.
  5. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the mixture. Stir well to evenly distribute the spices.
  6. Place the raw chicken pieces into the cooker, nesting them into the mixture so they are partially submerged.
  7. Cover the slow cooker and set it to low. Let it cook for about 6 hours, until the chicken is tender and easily shreds with a fork.
  8. Once cooking is complete, check that the chicken shreds easily. If needed, cook for an additional 30 minutes for extra tenderness and flavor melding.
  9. Remove the lid and give the chili a gentle stir. Let it rest for 10 minutes to allow flavors to settle and the chili to thicken slightly.
  10. Serve the chili hot in bowls, garnished with fresh herbs or cheese if desired. Enjoy the hearty, smoky aroma and comforting texture.

Notes

For a spicier kick, add a pinch of cayenne pepper or hot sauce at the end. To make it vegetarian, substitute chicken with extra beans or roasted vegetables. Store leftovers in an airtight container for up to 3 days, reheat gently on the stove.