Dump-and-go Simple Slow Cooker Chicken Chili develops layers of flavors as it cooks. Just shred the chicken, stir in refried beans and serve. Easy and delicious!
When the temperatures start dropping, the slow cooker always seems to reappear on the kitchen counter, simmering something good and making the whole house smell amazing.
The slow cooker does almost all the work in this super easy family friendly weeknight recipe. Just combine ingredients, cover, and go do all the things. Then later, with just a couple of easy steps, a delicious, hearty and satisfying dinner is ready to eat!
What You’ll Need to Make Simple Slow Cooker Chicken Chili
- Chicken Breasts – boneless and skinless, about 1.5 pounds.
- Bell Peppers – medium sized, any color, cut into bite sized pieces.
- Jalapeno Pepper – medium sized, diced and totally optional. This gives the chili a nice flavor but doesn’t really add a lot of heat. We also cut up extra for serving!
- Onion – we typically use yellow onion but white onion or even purple onion may be used in this chili.
- Canned Goods
- Whole kernel corn – 1 can, 15 ounce, drained
- Black Beans – 1 can, 14 ounce, drained and rinsed
- Kidney Beans – 1 can, 14 ounce, drained
- Rotel Diced Tomatoes with Green Chilies – 1 can, 10 ounce, any brand is fine!
- Refried Beans – 1 can, 16 ounce
- Salsa – any type, any level of heat that you want to use. The heat will transfer to the chili!
- Fresh Limes – 2 medium, juiced (about 1/4 cup), plus more for serving. Feel free to substitute bottled lime juice.
- Chicken Broth – 3 cups. If you want your chili thicker, use 2 cups instead.
- Fresh Garlic – chopped, 3-4 cloves, about 3 teaspoons. Feel free to substitute minced garlic in the same amount or two teaspoons of garlic powder.
- Taco Seasoning – we use 1 1/2 tablespoons of taco seasoning in this recipe. That is equal to half of a packet if you buy it but you can easily make Homemade Taco Seasoning instead!
- Avocado – medium sized, peeled and sliced, for serving (optional).
How to Make Simple Slow Cooker Chicken Chili
Dump-and-go recipes are awesome because they are just so easy! This delicious weeknight recipe nestles chicken breasts at the bottom of the slow cooker and they slowly cook all day, becoming tender and infusing all the flavors.
When ready, just shred the chicken with two forks (super easy to do!) and stir in a can of refried beans to thicken the chili. Colorful, delicious, and ready to serve!
Place chicken breasts on bottom of slow cooker and add peppers, corn, beans, onion and diced tomatoes.
In a large bowl combine salsa, lime juice, chicken broth, garlic, taco seasoning, salt & pepper.
Pour over chicken mixture. Cover and cook on low heat 6-8 hours, high 3-4 hours.
Remove chicken from slow cooker and shred using two forks.
Return shredded chicken to slow cooker. Also add can of refried beans. Stir well to combine.
Cover and cook an additional 15-30 minutes until chili is heated through and slightly thickened.
Serve with avocado slices, jalapeno slices (if desired) and a squeeze of lime before serving. Enjoy!
Other Slow Cooker Recipes You May Enjoy
Hearty Slow Cooker Beef Stew – beef, tender potatoes, and all of your favorite vegetables slow simmered in a delicious beef gravy.
Slow Cooker Sweet & Sour Meatballs – easy and delicious as either a meal or as an appetizer!
Slow Cooker Sweet & Sour Ribs – fall off the bone tender pork wrapped in a delicious restaurant quality caramelized sticky sauce.
Sweet Pulled Pork Sliders with Rootbeer Sauce – Sweet and tender slow cooked pulled pork served on slider buns with a delicious savory sauce with just a hint of rootbeer!
Crock Pot French Onion Soup – Layered gooey Provolone cheese, thick french bread, and deeply caramelized onions.Just as good as at a restaurant!
Simple Slow Cooker Chicken Chili
Equipment
- Slow Cooker 4.5 – 6 quart
Ingredients
- 2-3 chicken breasts About 1 1/2 pounds
- 2 medium bell peppers any color, cut into bite sized pieces
- 1 medium jalapeno pepper (optional) diced, plus more for serving
- 1 can whole kernel corn 15 ounce, drained
- 1 can black beans 14 ounce, drained and rinsed
- 1 can kidney beans 14 ounce, drained
- 1 large onion diced
- 1 can Rotel diced tomatoes with green chilies 10 ounce
- 3/4 cup salsa
- 2 medium limes juiced (about 1/4 cup), plus more for serving
- 3 cups chicken broth
- 3-4 cloves garlic chopped, about 3 tsp
- 1 1/2 tbsp taco seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can refried beans 16 ounce
- 1 medium avocado (optional) sliced, for serving
Instructions
- Place chicken breasts on bottom of slow cooker and add peppers, corn, beans, onion and diced tomatoes.
- In a large bowl combine salsa, lime juice, chicken broth, garlic, taco seasoning, salt & pepper. Pour over chicken mixture.
- Cover and cook on low heat 6-8 hours, high 3-4 hours.
- Remove chicken from slow cooker and shred.
- Return shredded chicken to slow cooker. Also add can of refried beans. Stir well to combine.
- Cover and cook an additional 15-30 minutes until chili is heated through and slightly thickened.
- Serve with avocado slices, jalapeno slices (if desired) and a squeeze of lime before serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Sheila says
I just made this! Thanks for the recipe!
The Bandit says
Awesome Sheila! Hope you enjoyed it. 🙂