This crockpot chicken chili is my go-to when I’ve got odds and ends in the fridge that need using up. It’s honestly a relief to dump everything in and forget about it for a few hours, knowing it’ll come out warm, spicy, and satisfying. Plus, it’s a flexible recipe—no need to be exact, just a little forgiving with the ingredients.

I love how this dish feels like a cozy, messy kitchen secret. It’s great for busy nights when I don’t want to fuss but still crave something hearty. The slow cooker does all the work, letting the flavors meld beautifully while I get on with my evening.

There’s something about the smell of chili slowly filling the house—smoky, tangy, with that hint of cumin—that makes me feel grounded and grateful. It’s a simple meal, but it hits all the right notes after a hectic day.

This recipe is inspired by the idea of transforming leftovers into a comforting, hearty meal with minimal fuss, perfect for busy weeknights or lazy weekends when you want to toss ingredients in and forget about it.

The story behind this recipe

This recipe took shape one chilly autumn evening when I rummaged through my fridge, trying to make something warm and hearty without a trip to the store. I remembered a batch of cooked chicken lingering from last night’s roast, and suddenly, everything clicked—chili that’s flexible, forgiving, and full of flavor. It’s become a staple not just because it’s easy, but because it’s a reminder of how simple ingredients can come together into comfort in a bowl.

Key ingredients and tips

Chicken breasts: I prefer boneless, skinless for ease, but thighs stay juicier and more forgiving if overcooked — look for that slight jiggle when done.
Canned tomatoes: I like the chunky kind, they add a rustic texture and a burst of tangy brightness, but pureed tomatoes make for a smoother chili—try both to see what suits your mood.
Chili powder: I always go for a smoky, slightly spicy blend; it’s the backbone of flavor here. Feel free to add a pinch of cumin or smoked paprika for depth.
Beans: I use a mix of black and kidney beans, but any hearty bean works. Rinse them well—no slimy texture, please—then toss in for a creamy, tender bite.
Onions and garlic: I sauté these briefly before tossing everything in, to mellow out their sharpness and build a rich base—don’t skip this step for flavor.
Broth or water: I eyeball it—just enough to keep everything moist. Using chicken broth adds extra richness, but water works fine if that’s what you have.
Spices: I keep it simple with cumin, paprika, and a dash of cayenne—adjust to your heat level. Fresh herbs like cilantro sprinkle bright at the end, but dried works in a pinch.

Spotlight on key ingredients

Chicken breasts:

I prefer boneless, skinless for ease, but thighs stay juicier and more forgiving if overcooked — look for that slight jiggle when done.
Canned tomatoes: I like the chunky kind, they add a rustic texture and a burst of tangy brightness, but pureed tomatoes make for a smoother chili—try both to see what suits your mood.

Chili powder and Beans:

Chili powder: I always go for a smoky, slightly spicy blend; it’s the backbone of flavor here. Feel free to add a pinch of cumin or smoked paprika for depth.
Beans: I use a mix of black and kidney beans, but any hearty bean works. Rinse them well—no slimy texture, please—then toss in for a creamy, tender bite.

Notes for ingredient swaps

Dairy-Free: Omit cheese or sour cream; chili still flavorful but less creamy.
Vegetarian: Swap chicken for hearty vegetables like sweet potatoes or mushrooms; add extra beans.
Low-Sodium: Use low-sodium broth and canned tomatoes; taste and adjust salt accordingly.
Spice Level: Reduce or omit cayenne for milder chili; add hot sauce at the end for heat lovers.
Fresh Herbs: Use fresh cilantro or parsley instead of dried; brightens the dish with a fresh punch.
Beans: If canned beans aren’t available, cook dried beans beforehand; they need about 1-1.5 hours to soften.
Tomatoes: Swap with roasted red peppers for a smoky sweetness; keep in mind it alters the overall flavor.

Equipment & Tools

Skillet or pan: For sautéing onions and garlic to develop flavor.
Sharp knife: Dice onions, shred chicken, and chop herbs.
Cutting board: Provide a stable surface for chopping.
Crockpot/slow cooker: Main cooking vessel for slow simmering.
Measuring cups and spoons: Ensure accurate spice and ingredient quantities.
Wooden spoon or spatula: Stir ingredients and check seasoning.

Step-by-step guide to Crockpot Chicken Chili

Gather all your ingredients: chicken, canned tomatoes, beans, onions, garlic, spices, broth, and any extras. Have a spoon and measuring cups ready.
Dice the onions and mince the garlic. Sauté them in a pan over medium heat until fragrant and slightly translucent, about 5 minutes. This builds a flavor base.
While onions cook, shred or dice cooked chicken into bite-sized pieces. If using raw chicken, you can add it directly to the crockpot later.
Transfer the sautéed onions and garlic to the crockpot. Add the chicken, canned tomatoes (with juices), beans, spices, and broth. Stir well to combine.
Set your crockpot to low. Cover and cook for 6-8 hours, or on high for 3-4 hours. The house will fill with a smoky, spicy aroma as it simmers.
Check the chili around the 6-hour mark: the chicken should be tender, and flavors melded. If using raw chicken, ensure it reaches 75°C (165°F).
If the chili looks too thick, stir in a splash of water or broth. If it’s too thin, uncover and cook on high for the last 30 minutes to thicken.
Once cooked, taste and adjust seasoning—more salt, spice, or lime juice if needed. Stir in chopped cilantro for brightness.
Turn off the crockpot. Let sit for about 10 minutes before serving. This helps flavors settle and makes it easier to portion.
Ladle into bowls. Serve with crusty bread, shredded cheese, or a dollop of sour cream. Enjoy the warm, smoky depths of this hearty chili.

Once cooked, turn off the crockpot and let the chili rest for 10 minutes uncovered. This allows flavors to settle. Serve hot, garnished with fresh herbs or cheese if desired.

How to Know It’s Done

Chicken is cooked through and tender, with a slight jiggle at the center.
Chili has thickened slightly, with a rich, smoky aroma filling the house.
The beans are tender, not mushy, and flavors are well melded without any raw spice taste.