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+ servings

Slow Cooker Chicken Chili

Marybeth Feutz
This Slow Cooker Chicken Chili is a fast, flavorful, dump-and-go recipe. It makes plenty for leftovers, and is an easy way to stay on budget.
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main
Servings 8 servings


  • 1 onion chopped
  • 3 cloves garlic minced
  • 2-15.5 ounce cans black beans drained and rinsed
  • 2-15.5 ounce cans chili-style beans with liquid
  • 28 ounce can diced tomatoes with liquid
  • 15.25 ounce can corn drained and rinsed
  • 1.25 ounce package chili seasoning mix
  • 1.5 pounds boneless skinless chicken thighs
  • Optional garnishes - oyster crackers cheddar cheese, sour cream, tortilla chips


  • Combine all ingredients except chicken and garnishes in a6-quart slow cooker. Stir to mix.
  • Bury chicken thighs in the vegetable mixer. If desired, insert a probe-style meat thermometer into the thickest piece of chicken first.
  • Cover and cook on low for 8 hours, until chicken reaches 165 degrees F in the cnter.
  • Remove chicken from slow cooker and cool slightly (until cool enough to handle). Shred or chop chicken roughly, and return to slow cooker. Stir to combine.
  • Serve immediately, or turn slow cooker to "warm" setting to hold.
  • Garnish servings as desired.
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