Slow Cooker Chicken Chili is perfect for busy weeks! Make it with chicken thighs or breasts, onions, celery, black beans, frozen corn, chicken broth, tomato puree, and spices. Combine everything in a crockpot or slow cooker, and let it simmer all day while you're away.

Photography Credit: Emma Christensen

Featured in 11 Recipes to Make with Freezer Ingredients

This slow cooker chicken chili recipe is for those days when you would really like to just throw a bunch of ingredients in a pot, wave a magic wand, and have dinner ready exactly on time. That would be nice, right?!

There’s no magic wand (unfortunately), but thanks to the slow cooker, the rest of this recipe comes pretty darn close to granting that wish.

Video! How to Make Chicken Chili in the Slow Cooker

Set It And Forget It Slow Cooker Recipe

The only prep work needed for this recipe is dicing the onion and the celery. Everything else is a matter of opening a few cans, measuring some spices, and stirring it all together.

I use boneless, skinless chicken thighs for this recipe. I’ve found they hold up better than chicken breasts over the long cooking, and shred easily into silky and tender strands by the time the chili is ready. It’s fine to use chicken breasts if you’re not a fan of chicken thighs, but the texture will be slightly chewier.

A Recipe to Fit Your Schedule

The slow cooker time for this chili is really flexible, so you can adapt it to suit your schedule. The chicken just gets more tender the longer you let it cook. If you’re running late, it’s fine if the chili continues to cook on the “low” setting or “warm” setting for a little longer past the 8-hour mark. Try not to push it too much longer, though, or else the chicken starts to become mushy.

Suggestions and Substitutions

Don’t love a tomato-y chili? Reduce the amount of tomatoes to one can and add extra broth to compensate.

Add a 4-ounce can of roasted green chilis at the beginning of cooking.

If you’d prefer a spicier chili, add 1 or 2 chopped jalapeños.

Swap the black beans for pinto beans.

Top your bowls with cilantro, green onions, avocado, crushed tortilla chips, a dollop of sour cream, or extra cheese.

Storing and Freezing Chicken Chili

Leftover chicken chili will keep in the fridge for up to 5 days.

Freeze chicken chili in airtight containers for up to three months. Thaw in the fridge before reheating, or warm frozen chili right in a covered saucepan over low heat.

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