This crockpot chicken chili recipe might be the easiest chili you’ve ever made! Cook the chicken breast whole in the slow cooker and in 6-8 hours, shred it and mix it all together.
I’ve been making chili since college because it’s something my midwestern mom made for my family often growing up and if you know how to open a can and measure spices, it’s the easiest thing to make for the masses. Some of my favorites from FFF are: beef chili recipe, white bean chicken chili, and vegetarian chili.
One of the most famous chili recipes on Fit Foodie Finds is this crockpot chicken chili. It’s a mild-tasting red chili made with chicken breast, a few types of beans, diced tomatoes, and a variety of chili spices. Best part? It’s all done in the slow cooker so it’s super hands-off!
What You Need for Crockpot Chicken Chili
- Boneless skinless chicken breasts
- Salsa (any kind will work! we recommend using your favorite kind!)
- Black beans
- Great northern beans
- Diced tomatoes
- Green chiles
- Minced garlic
- Apple cider vinegar (if you like the heat, swap for hot sauce!)
- Chicken broth (any kind of broth or water will do!)
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Chicken: Feel free to swap boneless, skinless chicken thighs. You can even add rotisserie chicken at the end, too.
Beans: there are 2 cans of beans in this recipe, use whatever kind you want! Cannellini beans or garbanzo beans would be delicious substitutions!
Green Chiles: hoping for something a little spicier? Swap in canned jalapeños instead.
How do you make chicken chili thicker?
To make chicken chili thicker, remove about 1/4 cup of the liquid from your slow cooker. Then, dissolve about 1 tablespoon of cornstarch into the liquid by whisking.
Pour the cornstarch slurry back into the slow cooker and mix to combine. Then, let it cook on high for 10-15 more minutes to activate the cornstarch.
Transfer chili into a glass container and seal tightly. Refrigerate for up to 5 days.
Can you freeze chicken chili?
Let your crockpot chicken chili cool completely before transferring into a freezer-safe gallon-size bag or Tupperware. Remove as much air as possible and seal. Freeze for up to 3 months.
To reheat, let thaw on the counter and then transfer into a large pot, back into your slow cooker or microwave to heat up.
Never skip the toppings! We love jazzing up our chili with any of the following:
- Tortilla chips
- Sliced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced bell peppers
- Lime wedges
Easy Chicken Chili (Crock Pot)
- 1 lb. boneless, skinless chicken breasts we used 2 large breasts
- 12 oz. salsa any kind
- 15 oz. canned black beans drained and rinsed
- 15 oz. canned white northern beans drained and rinsed
- 15 oz. canned diced tomatoes
- 4 oz. canned diced green chiles
- 1 tablespoon minced garlic
- 3 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 cup chicken broth
- Place all ingredients minus the chicken breasts into your slow cooker. Mix until combined. Then, place chicken breasts on top and cover.
- Turn crockpot to high and cook for 3-4 hours or low for 6-8 hours, stirring periodically.
- Then, remove the chicken from the crockpot and shred using two forks. Place shredded chicken back in the crockpot and mix until combined.
- Serve with all of your favorite toppings such as shredded cheese, Greek yogurt, and avocado.
Tips & Notes
- Spices- option to use 3-4 tablespoons homemade chili seasoning.
- Store in an airtight container in your refrigerator for up to 5 days.
- This is an excellent freezer meal! Let cool completely and then transfer into a freezer-safe gallon-size bag and place into the freezer. Will stay for up to 3 months.
- If you like a little bit more heat, feel free to swap hot sauce for the apple cider vinegar.