Healthy slow cooker chicken chili is easy to prep and loaded with peppers, beans, tender chunks of chicken and plenty of delicious spices. Add your favorite toppings, grab a spoon and dig into a warm bowl of this chili!
Just a quick hi today, as I’m actually in California right now for a food blogging conference.
It’s a long trip from N.C. for just a short stay, but I think the packed agenda and all the fun friendly faces will make it more than worth it! ❤️
So, not-so-secret secret… I’m a huge chili lover.
I also perfected my Super Bowl chili this year and I’ll be sure to bring that one to you as well.
But today, it’s all about the healthy slow cooker chicken chili.
This loaded chili is full of veggies, beans and chunks of chicken, plus a blend of spices that give it such great flavor. It’s healthy but hearty and oh so satisfying.
It’s also easy to throw together in the morning — just 10 minutes to prep — or at lunch or mid-afternoon if you want to cook it on high. And you’ll be so happy to have this waiting for you at dinnertime.
You’ll also start getting hungry once you start smelling the aroma of this delicious chili wafting through your house! Mmmm ☺️
This crock pot chicken chili is budget-friendly and relies mainly on pantry ingredients, too.
It’ll warm you up on a chilly day and give you all the cozy vibes. ❤️
It would also be great for entertaining on game day since it’s so easy and hands off. You get to enjoy the game too!
Notes on healthy slow cooker chicken chili:
- I love to add a jalapeño and some cayenne for a little kick. You can reduce or omit those if you want to tone down the spiciness. (See my topping ideas below if you want to keep it plain for the crowd but spice it up for yourselef.)
- I use boneless, skinless chicken breasts for this recipe, but you could substitute boneless, skinless chicken thighs if you prefer.
- After it’s cooked, I like to slice the chicken so there are chunks throughout the chili, but you can also shred it.
- The recipe calls for black beans and pinto beans – they’re my favorites. However, you could substitute light or dark kidney beans or use all of one type of bean.
- You can add 1 cup of corn (or a small can, well-drained) if you love corn in your chili.
Also, a heads up about adding the beans.
I prefer to add the beans at the end of the cooking time to just get them warmed through, so they don’t get too soft. (This is especially important if you’re using home cooked beans.)
However, I’ve also added canned beans in the beginning with the other ingredients and let them cook the whole time. Especially if I’m in “dump and go” mode. The beans do get much more softened, but mine don’t turn mushy.
So it’s kind-of up to you.
Oh, and an update: A couple of people have said this turned out a bit soupy for them. All slow cookers are different, but I’ve added a note in the recipe card to start with less broth and add extra if you need it.
Hopefully that will take care of the issue!
As always, there are lots of ways to make this your own if you want to play with it a bit. And of course, you know I want you to add ALL the toppings your little heart desires. ❤️
Topping ideas for chicken chili:
– Shredded cheese (cheddar, Monterey Jack or pepper Jack would all be great)
– Diced avocado or a dollop of guacamole
– Plain nonfat Greek yogurt or sour cream
– Chopped fresh cilantro or sliced green onions
– Crushed tortilla chips or oyster crackers
– Hot sauce, a drizzle of sriracha or pickled jalapeños for a bit of spicy heat 🌶
I hope you give this healthy slow cooker chicken chili a try the next time you’ve got a chilly day, a rainy day, a busy day or just a day when dinner needs to fix itself.
P.S. Stay tuned on those Parmesan herb drop biscuits from the photos above. I’ll be bringing you that recipe soon!
You can sign up for my free e-newsletter so you never miss a recipe and I’ll send you my free e-cookbook, Easy Weeknight Dinners, as a thank you!
In the meantime, any chili is also great with my easy cheesy cornbread muffins. 👍
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 medium jalapeño pepper, finely chopped
- 2 lbs. boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne (optional; can sub 1/4 teaspoon black pepper)
- 1 (14.5 oz.) can diced fire-roasted tomatoes, undrained
- 1 (4 oz.) can chopped green chilies, undrained
- 1-2 cups low-sodium chicken broth (see notes)
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto or kidney beans, rinsed and drained
- Shredded cheese, diced avocado or guacamole, plain nonfat Greek yogurt or sour cream, chopped fresh cilantro or green onions, hot sauce or sriracha, pickled jalapeños, crushed tortilla chips or oyster crackers, etc.
- Add chopped pepper and onion to the bottom of a 5- to 6-quart slow cooker. Add chopped jalapeño if using.
- Combine chili powder, cumin, paprika, salt and cayenne in a small bowl and mix well.
- Season the chicken breasts with half of the seasoning mixture the place on top of the peppers and onions in the slow cooker.
- Add tomatoes, chilies and 1 cup of the broth to the slow cooker, then sprinkle with remaining seasoning.
- Cook on high for 3-4 hours or low for 6-7 hours.
- When the cook time is up, transfer the chicken breasts from the slow cooker to a cutting board and add the beans to the slow cooker. If the chili is too thick, add extra broth to get it to the right consistency.
- Slice the chicken into bite-size pieces (or alternatively, you can shred it). Return chicken to slow cooker and stir to combine. Season to taste with salt and black pepper.
- Serve with desired toppings and enjoy!
I add a jalapeño and some cayenne for a little kick, but you can reduce or omit those if you want to tone down the level of spiciness.
I use boneless, skinless chicken breasts for this recipe, but you could substitute boneless, skinless chicken thighs if you prefer.
I like to slice the chicken once it’s cooked so there are chunks throughout the chili, but you can also shred it.
I use black beans and pinto beans here, but you could substitute light or dark kidney beans or use all of one type of bean.
I prefer to add the beans at the end of the cooking time to just get them warmed through, so they don’t get too soft. (This is especially important if you’re using home cooked beans.) But I’ve also added canned beans in the beginning and while they softened, they weren’t too mushy.
A couple of people have said this came out soupy for them so I've revised the recipe to start with just 1 cup of broth. All slow cookers are different but hopefully that change will help prevent it from being too soupy. You can always stir in extra broth at the end if needed.
You can add 1 cup of corn (or a small can, well-drained) if you love corn in your chili.
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Amount Per Serving: Calories: 422 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 164mg Carbohydrates: 41g Fiber: 14g Sugar: 6g Protein: 59g