Name: Chicken Chili Crockpot (Classic Slow-Cooked)
Prep time: 15 min
Cook time: PT-491715H27M53S
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2-3 lbs boneless, skinless chicken breasts or thighs; 1 large onion, diced; 4 cloves garlic, minced; 1 bell pepper (any color), diced; 2 cans (28 oz each) crushed tomatoes; 1 can (15 oz) tomato sauce; 3 cans (15 oz each) beans (kidney, pinto, or black), drained and rinsed; 2 cups chicken broth; 3 tbsp chili powder; 2 tbsp ground cumin; 1 tbsp dried oregano; 1 tbsp paprika; 1 tsp salt; 1/2 tsp black pepper; Optional: cayenne pepper, jalapeños, hot sauce for extra heat; Optional toppings: shredded cheese, sour cream, jalapeños, onions, cilantro, tortilla chips

Jump to Recipe·Print Recipe

(Classic Slow-Cooked)

I was hosting a dinner party and wanted something I could prep in the morning and forget about until guests arrived. I layered chicken, tomato sauce, beans, and spices in my crockpot, turned it on low, and eight hours later I had a rich, deeply flavored chili that tasted like it simmered all day. My guests kept asking for the recipe. This Chicken Chili Crockpot became my go-to for entertaining without stress.

This classic slow-cooked chili is the ultimate crock pot dinners solution. For a quicker white chicken version, my easy white chicken chili is ready in 30 minutes. When you want minimal ingredients, my simple white chicken chili uses just five ingredients. And for lightning-fast pressure cooking, my instant pot white chicken chili is done in 15 minutes.

Why This Crockpot Chili Wins

I have made this countless times for entertaining and weeknight dinners, and here is why it is unstoppable.

Hands-Off Cooking: Prep in the morning, work all day, come home to finished dinner. This is peak lazy dinners energy.
Deep, Complex Flavor: Eight hours of low heat creates richness that quick recipes cannot match.
Perfect for Entertaining: Guests think you spent hours cooking when really you prepped for ten minutes.
Feeds a Crowd: One crockpot batch easily serves 8-10 people for gatherings or meal prep.
Freezer Friendly: Make a double batch and freeze half for future meals.

The Crockpot Chili Ingredients Lineup

This recipe builds on classic chili foundations with chicken as the star.

The Chicken
Use boneless, skinless chicken breasts or thighs. The long slow cooking makes even lean chicken stay tender. Use 2-3 pounds total.

The Tomato Base
Canned crushed tomatoes and tomato sauce create a rich, tangy foundation. The acidity balances the spices beautifully.

The Beans
Kidney beans, pinto beans, or black beans provide heartiness and texture. Use 3 cans total for a thick, satisfying chili.

The Aromatics
Onion, garlic, and bell pepper soften during the long cooking and meld into the sauce.

The Spices
Chili powder, cumin, oregano, and paprika create warmth and depth. These are the flavor builders.

The Broth
Good-quality chicken broth ties everything together and creates the perfect consistency.

How to Make It: Easy Assembly Method

This crockpot chili comes together simply and cooks itself.

Step 1: Prep Vegetables
Dice one large onion, mince 4 cloves garlic, and dice one bell pepper (any color).

Step 2: Layer Everything
In the crockpot, combine chicken breasts, diced onion, minced garlic, diced bell pepper, drained beans, crushed tomatoes, tomato sauce, and chicken broth.

Step 3: Add Spices
Stir in chili powder, cumin, oregano, paprika, salt, and pepper.

Step 4: Cook Low and Slow
Cover and cook on low for 8 hours or high for 4 hours.

Step 5: Shred the Chicken
Remove chicken pieces and shred them with two forks, then return to the crockpot.

Step 6: Adjust Consistency
If chili is too thin, leave the lid off for the last 30 minutes of cooking to reduce liquid. If too thick, add more broth.

Step 7: Taste and Adjust
Taste the chili and adjust spices as needed. Add more chili powder for heat, more cumin for depth.

Step 8: Serve
Ladle into bowls and top with your favorite toppings: shredded cheese, sour cream, jalapeños, onions, cilantro, or crushed tortilla chips.

Easy Ways to Customize Your Crockpot Chili

This classic base is flexible for personalization.

Make It Spicier
Add cayenne pepper, jalapeños, or hot sauce to the crockpot. Add more chili powder for deeper heat.

Make It Milder
Reduce chili powder and paprika, or skip the cayenne entirely.

Add More Vegetables
Mix corn, diced sweet potato, or sautéed mushrooms into the chili for extra nutrition.

Make It Extra Hearty
Add ground beef alongside the chicken for more depth, or increase beans to 4 cans.

Go White Chicken Style
Swap tomato sauce for cream and white beans for a completely different direction.

Add Depth
Stir in a splash of apple cider vinegar, coffee, or dark chocolate for complexity.

Go Loaded
After shredding, stir in cream cheese for richness or add a dollop of sour cream per serving.

Party Planning with This Crockpot Chili

This hearty tomato-based chili is perfect as a main dish for gatherings. For a creamier white chicken version, try my white bean chicken chili for contrast. For ultimate richness, my cream cheese chicken chili doubles down on silky texture.

For a complete meal spread, serve this chili alongside my white chicken enchiladas for variety. For an Italian twist on slow-cooked comfort food, pair with my white chicken lasagna soup. And for minimal ingredient enthusiasts, my simple white chicken chili offers similar satisfaction with less complexity.

Pro Tips for Crockpot Chili Perfection

Do Not Brown Chicken First: Crockpot cooking will tenderize the chicken fully. Skip browning to save time.
Layer for Flavor: Put vegetables on the bottom, chicken on top for better cooking and flavor distribution.
Use Boneless Chicken: Boneless chicken shreds easier after cooking than bone-in. Thighs stay more tender than breasts.
Drain Beans: Always drain and rinse canned beans to reduce sodium and excess liquid.
Adjust Liquid: Start with the amount of broth suggested. You can always add more later if needed.
Don’t Overfill: Do not fill the crockpot more than 3/4 full. Overfilling prevents proper cooking.
Resist Lifting the Lid: Each time you lift the lid, add 15-20 minutes to cooking time. Resist peeking.
Taste at the End: Always adjust seasonings at the end. Spices intensify during long cooking.
Shred While Warm: Shred the chicken while it is still warm for easier handling.
Storage: Keep in the fridge for up to 4 days. Freeze for up to 3 months in individual portions.
Make Ahead: Prep the crockpot insert the night before and refrigerate. Add 30 minutes to cooking time when starting from cold.
Slow Cooker Liners: Use a crockpot liner for easy cleanup without sacrificing flavor.

The Crockpot Chili That Changed Everything

This Chicken Chili Crockpot is proof that the best meals are often the simplest to make. Prep for ten minutes in the morning, let your crockpot do the work all day, and come home to a restaurant-quality meal that tastes like it simmered for hours. Make it once for a dinner party, and you will make it again and again for weeknight dinners and meal prep.

Whether you are entertaining guests or feeding your family, this slow-cooked chili delivers deep flavor and comfort in every spoonful.

Chicken Chili Crockpot (Classic Slow-Cooked)

Author: danyrecipes
Total Time: 8 hours 15 mins
Yield: 8-10 Servings

Print Recipe

Description

Classic tomato-based chicken chili slow-cooked in the crockpot! Tender chicken, rich tomato sauce, beans, and warm spices simmering for 8 hours. Perfect for entertaining or meal prep without any stress.

Ingredients

2–3 lbs boneless, skinless chicken breasts or thighs
1 large onion, diced
4 cloves garlic, minced
1 bell pepper (any color), diced
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) tomato sauce
3 cans (15 oz each) beans (kidney, pinto, or black), drained and rinsed
2 cups chicken broth
3 tbsp chili powder
2 tbsp ground cumin
1 tbsp dried oregano
1 tbsp paprika
1 tsp salt
1/2 tsp black pepper
Optional: cayenne pepper, jalapeños, hot sauce for extra heat
Optional toppings: shredded cheese, sour cream, jalapeños, onions, cilantro, tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

Prep Vegetables: Dice one large onion, mince 4 cloves garlic, and dice one bell pepper.
Layer in Crockpot: Add chicken breasts, diced onion, minced garlic, diced bell pepper, drained beans, crushed tomatoes, tomato sauce, and chicken broth to the crockpot.
Add Spices: Stir in chili powder, cumin, oregano, paprika, salt, and pepper.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours.
Shred Chicken: Remove chicken pieces and shred with two forks, then return to crockpot.
Adjust Consistency: If too thin, leave lid off for last 30 minutes. If too thick, add more broth.
Taste and Adjust: Adjust spices as needed. Add more chili powder for heat or cumin for depth.
Serve: Ladle into bowls and top with shredded cheese, sour cream, jalapeños, onions, cilantro, or crushed tortilla chips.