By: Jill Mills Posted: Aug 3, 2026

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This Slow Cooker Chicken Chili is a “set it and forget it” recipe that’s perfect for busy weeknights. It’s loaded with shredded chicken, beans, and corn with a tomato base and classic chili spices. Hearty, filling, and super easy to make!

Slow cooker chicken chili in the crockpot

This slow cooker chicken chili recipe is everything a good chili recipe should be – it’s filling, it’s flavorful, and it’s so easy to make. The slow cooker does all of the work and allows the flavors to simmer and meld without the need to keep an eye on the stovetop.

This recipe is closer to my easy chili recipe than my white chicken chili or crack chicken chili. It’s made with black beans and kidney beans and has a thick tomato base and classic chili spices, as opposed to the creamy white base of the other two chicken chili recipes. We love them all but this slow cooker chicken chili is my go-to when I’m craving a more classic chili.

Why We Love This Slow Cooker Chicken Chili

Set it & forget it. This chicken chili is truly one of those recipes where you can add everything to the slow cooker in the morning and come home from work to dinner almost ready to serve. The only hands-on step is shredding the chicken with forks at the end.
Hearty & filling. With two types of beans plus shredded chicken, a single bowl of this chili is incredibly filling – even for growing teenagers! It’s not heavy, though, and tastes so good that a second bowl always sounds like a great idea.
Makes great leftovers. This recipe makes 8 to 10 servings, which means there are almost always leftovers. And the only thing better than chicken chili is leftover chicken chili. It stores well in the fridge for lunch throughout the week and can be frozen to enjoy later too.

Overhead view of ingredients needed to make slow cooker chicken chili

Ingredient Notes

Here’s a look at everything needed to make this easy chicken chili recipe. The exact measurements can be found in the recipe card below.

Chicken – I used boneless, skinless chicken breasts. Chicken thighs and turkey tenderloin also work.
Bell pepper – I used a green bell pepper for mild flavor. Feel free to use any bell pepper.
Onion & garlic – Aromatics to add flavor to the chili.
Rotel – Or store brand diced tomatoes and green chilies. Use mild, medium, etc based on your preference.
Tomato sauce – I like to use one labeled “no salt” to avoid an overly salty chili.
Beans – I use equal parts black beans and kidney beans. Be sure to drain and rinse first.
Corn kernels – Frozen corn adds a pop of color and sweet flavor to the chili. There is no need to thaw the corn first.
Chicken broth – I like to use low sodium broth to control the flavor and saltiness.
Spices – Ground cumin, chili powder, dried parsley, dried oregano, smoked paprika, and salt and pepper add the classic chili flavor to the recipe.

How To Make Slow Cooker Chicken Chili

This is such an easy, hands-off recipe for busy weeknights. Scroll down to the recipe card below for the printable instructions.

Ingredients to make chicken chili in the slow cooker

A plate of shredded chicken with two forks

Assemble the ingredients. Place the chicken in the slow cooker. Top with the peppers, onion, garlic, Rotel, tomato sauce, beans, and corn.
Add the broth. Pour the chicken broth and seasonings on top.
Slow cook. Cook on low for 6-8 hours or on high for 4-5 hours.
Shred the chicken. Remove the chicken. Shred with two forks, then return it to the slow cooker. Stir to combine.
Enjoy. Ladle into bowls and add any desired toppings. Enjoy!

A spoon stirring slow cooker chicken chili

Recipe Tips & Variations

Here are a few ways to customize this slow cooker chicken chili, as well as a few general tips.

Use rotisserie chicken. Shredded rotisserie chicken works great in this slow cooker chicken chili. It makes it even easier and faster, as most of the cooking time is for the chicken. You’ll still want to allow it to slow cook for a couple of hours, though, for the best flavor.
Adjust the consistency. Use more or less broth depending on how thick of a consistency you want your chili to be. It will also thicken the longer it cooks. You can start off with less broth when cooking and add more broth to thin it out at the end if needed.
Use your favorite beans. I like to use both black beans and kidney beans. Feel free to swap one for pinto beans or any other favorite beans. For a less bean-forward chili, just use one can.
Control the heat. This chicken chili is pretty mild as written. You can spice things up by using medium or hot Rotel or adding in some sliced jalapenos.

Chili Topping Ideas

The best part of any chili, including this chicken chili, is the toppings. I usually leave a few options on the counter and let everyone build their own bowl. We like sour cream, cilantro, shredded cheese, and sliced jalapenos as toppings and tortilla chips for scooping the chili. A squeeze of lime juice also helps brighten the bowl.

And, of course, don’t forget the cornbread. Biscuits are great too. Just trust me when I say you want something to soak up every last drop of chili in the bowl!

A white bowl of slow cooker chicken chili

How To Store & Reheat Leftovers