Simply toss all the ingredients for this easy Crock Pot Shredded Chicken Chili into your crock pot in the morning, and you’ll have dinner ready by evening! Simple to prepare and so flavorful, the whole family will love this goof–proof gem.
I find dump-and-go crock pot recipes to be the saving grace of the busy person who also prioritizes healthy meals, and this slow cooker shredded chicken chili is no exception.
It requires straightforward ingredients, all of which can be found at any grocery store, and requires hardly any prep. We simply toss it all into our slow cooker, set the time, and walk away.
The end result is coming home to a house that smells incredible and dinner already ready.
If you’re like me and you can’t get enough of easy crock pot meals, I also recommend my Crock Pot Mongolian Beef and my Crock Pot Cashew Chicken.
Let’s discuss the simple ingredients for this hearty chicken chili recipe!
Ingredients for Crock Pot Chicken Chili:
Chicken Thighs: Our choice of protein here, we’re using boneless skinless chicken thighs in place of ground beef to make this fabulous chicken chili recipe. While you can use boneless skinless chicken breasts, I recommend sticking with thighs for the best flavor and texture.
Onion and Garlic: Fresh yellow onion and minced garlic cloves add a big boost of flavor to set the stage for taste bud bliss.
Beans: Choose your favorite kind of beans! I use one can of black beans, but you can use up to two cans of any type of bean you like. Pinto beans, garbanzo beans, and kidney beans are all great options.
Corn: Yellow corn adds a pop of texture and some sweet flavor to this hearty chili. I use a small can, but you can also use frozen corn or fresh corn.
Diced Tomatoes: A classic addition to all chili recipes, we need some diced tomatoes. They add a slight sweetness, some acidity and tomato flavor, which contributes to the classic flavor profile.
Chili Powder: Store-bought chili powder is a combination of ground cumin, garlic powder, onion powder, paprika, oregano, and sometimes cayenne pepper. This amazing seasoning has its own classic flavor that is often the backbone of the chili flavor profile.
Some people like to use individual spices to control the specific flavors, but I find a classic store-bought blend does the trick and eliminates the need for a lot of measuring.
Bell Pepper: Fresh bell pepper brings a subtle sweetness and a mild smoky flavor to the soup. It gives the whole thing a discernable freshness.
Diced Green Chiles: Canned Ortega chiles is a smart value-adding ingredient because all you do is dump them in with very little effort and they add plenty of classic chili flavor.
Chicken Broth: We need some liquid to turn this into a thick soup, and I use chicken bone broth for that job. Any kind of broth works here.
Recipe Customizations:
- Looking for a classic beef chili recipe? Make my Crock Pot Chili Recipe.
- Make my Crock Pot White Chicken Chili if you prefer your chicken chili without tomatoes and chili powder.
- Double the recipe if you’re feeding more than 4 people or if you want leftovers.
- To make the recipe paleo friendly, skip the beans and the corn, and add a 15-oz can of pureed pumpkin. Just trust me on this one.
Now that we’ve covered the basic ingredients, let’s make this slow cooker chicken chili recipe!
How to Make Slow Cooker Shredded Chicken Chili:
Add all of the ingredients for the chicken chili to your slow cooker.
Give everything a big stir and secure the lid. Cook on high heat for 4 hours.
Using tongs, remove the chicken thighs from the crock pot and transfer them to a cutting board. Use two forks to shred the chicken, then transfer it back into the crock pot. Taste the chili for flavor and add sea salt to your personal taste.
Serve chili with your choice of toppings, and enjoy! Fresh cilantro, grated cheddar cheese, sour cream, chopped green onions, and tortilla chips are amazing toppings.
I recommend serving it with a hearty slice of my Gluten-Free Cornbread with butter and honey.
Storage Options:
- Refrigerator: Store chili in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze double bagged in freezer bags or a freezer-safe container for up to 2 months.
And that’s it! The next time you’re looking for a healthy, easy dinner recipe, set up this beauty in your crock pot! Nothing satisfies more thoroughly than a great bowl of hearty chili after a busy day of work.
If you love meal prepping, I recommend doubling or tripling the recipe to have plenty of chili on hand for lunches and dinners throughout the week.
For my fellow soup lovers, try these crock pot soup recipes too!
More Crock Pot Soup Recipes:
- Crock Pot Sausage and Cabbage Soup
- Slow Cooker Chicken Ramen
- Crock Pot Stuffed Pepper Soup
- Slow Cooker Lentil Soup
- Crock Pot Italian Meatball Soup
Enjoy this clean and hearty shredded chicken chili on repeat!
Slow Cooker Chicken Chili Recipe
Equipment
Ingredients
- 1 to 1.5 lbs boneless skinless chicken thighs
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper cored and chopped
- 1 (4-oz) can mild green chiles*
- 1 (14-oz) can black beans, drained and rinsed
- 1 (8-oz) can yellow corn, drained
- 1 (15-oz) can diced tomatoes
- 1.5 cups chicken broth
- 2 Tbsp chili powder
- 1 tsp sea salt to taste
Instructions
- Add all of the ingredients for the chicken chili to your slow cooker. Give everything a big stir and secure the lid. Cook on high heat for 4 hours.
- Using tongs, remove the chicken thighs from the crock pot and transfer them to a cutting board. Use two forks to shred the chicken, then transfer it back into the crock pot. Taste the chili for flavor and add sea salt to your personal taste.
- Serve chili with your choice of toppings, and enjoy! Fresh cilantro, grated cheddar cheese, sour cream, chopped green onions, and tortilla chips are amazing toppings. I recommend serving it with a hearty slice of cornbread with butter and honey.
Notes
Nutrition
Frequently Asked Questions:
For thick chicken chili, mix in 1 tablespoon of all-purpose flour, tapioca flour, or gluten-free all-purpose flour until all the lumps are out. Continue cooking at a gentle bubble without a lid until the chili reaches your desired consistency.
You can also use a cornstarch slurry with 2 teaspoons of cornstarch and 3 tablespoons of water. Add this in, stir well, and allow the chili to sit and thicken.
Yes, absolutely. Simply add the rotisserie chicken at the end of cooking, just before serving. I recommend using 3 to 4 cups worth of chicken, and you can certainly adjust the amount to your personal taste.
No. White chicken chili skips the diced tomatoes and chili powder and is often somewhat creamy through the addition of cream cheese. While both red chicken chili and white chicken chili contain beans, onions, garlic, and broth, the flavor profiles are largely different.
Most white chicken chili recipes also rely on green chilis for much of the flavor, while a tomato chili doesn’t always include green chiles.
