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

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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.

Notes

Skip Browning: Crockpot cooking tenderizes chicken fully. Skip browning to save time.

Layer for Flavor: Put vegetables on bottom, chicken on top for better distribution.

Use Boneless: Boneless chicken shreds easier and thighs stay more tender than breasts.

Drain Beans: Always drain and rinse to reduce sodium and excess liquid.

Adjust Liquid: Start with suggested broth amount and add more if needed later.

Do Not Overfill: Do not fill more than 3/4 full for proper cooking.

Resist Peeking: Each lid lift adds 15-20 minutes to cooking time.

Taste at End: Always adjust seasonings at end as spices intensify during long cooking.

Shred While Warm: Shred chicken while still warm for easier handling.

Storage: Refrigerate for up to 4 days. Freeze for up to 3 months in portions.

Make Ahead: Prep crockpot insert night before and refrigerate. Add 30 minutes to cooking time.

Use Liners: Crockpot liners make cleanup easy without sacrificing flavor.

Prep Time: 15 mins
Cook Time: 8 hours on low (or 4 hours on high)
Category: Main Course, Soup, Stew
Method: Slow Cooker, Crockpot
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 6g
Sodium: 850mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 35g
Cholesterol: 70mg