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Home » Recipes » Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

Dec 17, 2020 · Leave a Comment

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Slow cooker chicken chili in a bowl with toppings

Slow cooker chicken chili with pablano peppers comes together in no time. Just dump in the ingredients and let the slow cooker do all the work. A healthy dinner the whole family will love.

A bowl of easy slow cooker chili with sliced jalapenos

As the weather turns colder and we’ve been splurging on holiday treats, I could use a hearty and healthy easy meal. Slow Cooker chicken chili, checks all the boxes in that it’s healthy, delicious, it’s a dump and go recipe with 10 minutes of prep time and it has no beans. (You can add beans, but I’m not a fan of chili with beans so I always leave them out)

You get to stay out of the kitchen and still have a family friendly meal with great leftovers for lunches. It’s as easy as queso chicken but you can start this in the morning and just walk in the door and be ready to eat.

For the peppers in chicken chili, I used a pablano. It’s a long dark green pepper that’s used for chili relleno’s which I absolutely love! Pablano peppers add a little heat to the chili but they’re not as spicy as a jalapeno, just spicer than a bell pepper. They have their own distinct flavor which comes through in the chili.

All the flavors will come together while you sit back and enjoy the smells.

If you’re watching your carbs, this is a keto friendly low carb meal.

What you’ll need

The ingredients for chicken chili
  • Chicken breasts – use boneless chicken breasts
  • Pablano pepper – spicier than a bell pepper but not as spicy as a jalapeno.
  • Diced tomatoes – I like the fire roasted type but they’re not necessary.
  • Salsa – fresh from the produce section.
  • Ancho chili powder – this is chili powder made from dried pablanos, it’s spicier once dried but has more flavor. If you don’t want this spicy at all, leave this out.
  • Chili powder – this is what gives it a chili flavor. If you don’t want to use ancho chili powder, just add more regular chili powder.
  • Pantry items – onion, garlic, chicken broth, tomato sauce, and cumin.
  • Optional toppings – jalapeno slices, fresh cilantro, cheddar cheese, and sour cream.

You’ll also need a slow cooker or a crockpot. I don’t think people really make the distinction between the two. However, a crockpot is actually a stoneware round pot surrounded by a heating element while a slow cooker is a metal pot on top of a heating element.

If doesn’t matter which one you have, the cooking time is generally the same. If you’re not going to be home, you need one that has a timer so that it’ll turn itself off after 8 hours. I have an All-Clad that I’ve had for years, it’s a little pricey but it’s a workhorse. (affiliate link)

A ladle full of crockpot chili

How do you make chicken chili in a slow cooker

Chicken chili is so easy to make in a slow cooker, just dump and go.

Step 1: Add raw chicken breasts to the slow cooker and add all of the ingredients except for the toppings. Cover and cook on low for 7-8 hours.

A slow cooker with all the chili ingredients added

Step 2: Remove the chicken breasts to a cutting board and shred with a fork.

Chicken breasts being shredded with a fork

Step 3: Add the shredded chicken back to the slow cooker and mix together.

Shredded chicken added to slow cooker chili

Step 4: Top with cheese and sour cream and jalapeno slices if, you want it spicy.

A bowl of chili without any toppings

You can start this in the morning and forget about it. If you end up getting home late, the sauce will keep the chicken from drying out.

FAQ’s and tips

Can you add beans to chicken chili?

If you love beans you can add to the chili, just rinse them first.

How can you make a mild chili?

If you don’t like spicy food, or are serving to kids, you can easily cut bak on the heat by leaving out the jalapenos and removing the seeds from the pablano pepper.

How long does slow cooker chili need to cook?

All slow cookers are a little different, but it should cook for 7-8 hours on low or about 4 hours on high. The chicken should easily shred if it’s cooked through.

Can you freeze leftover chicken chili?

Chili freezes great, just let it cool completely before freezing.

What should you serve with chili

Since the slow cooker chili is so easy to make, you’ll have time to make some skillet cornbread or buttermilk biscuits.

More chili recipes you’ll love

  • Chicken salsa chili
  • Short rib chili
  • Chili with sweet potatoes
  • Chili with chocolate
  • Chili with grits

Looking for some healthier dinner ideas

  • Baked chicken in wine
  • Chicken marsalla meatballs
  • Chicken with mozzarella and roasted tomatoes
  • Chicken parmesan meatballs
  • Chicken orzo soup

As an Amazon Affiliate I might receive income from links that you click on. Please know that I only provide links to things that I use on a regular basis and think you might find helpful. 

A bowl of easy slow cooker chili with sliced jalapenos

Slow Cooker Chicken Chili

Slow cooker chicken chili with pablano peppers comes together in no time. Just dump in the ingredients and let the slow cooker do all the work. A healthy dinner the whole family will love.
5 from 1 vote
Print Pin Rate
Course: Chili
Cuisine: American
Keyword: chicken, chili, crockpot, easy dinner, slow cooker
Prep Time: 10 minutes
Cook Time: 7 hours
Servings: 8
Calories: 164kcal

Ingredients

  • 4 chicken breasts boneless and skinless
  • 1 cup sweet onion diced
  • 1 poblano pepper diced with seeds removed
  • 2 cloves garlic minced
  • 2 14.5 ounce cans fire roasted diced tomatoes
  • 8 ounces roasted garlic tomato sauce
  • 1 cup chicken broth
  • ½ cup roasted tomato salsa
  • 2 teaspoons ancho chili powder
  • 2 teaspoons regular chili powder
  • 1 teaspoon dried cumin
  • fresh cilantro optional

cheddar cheese, optional

    Sour cream, optional

      Jalapenos

        Instructions

        • Add chicken to the bottom of a slow cooker. Combine all of the ingredients except the topping and pour over the chicken.
        • Cover and Cook on low for 7-8 hours.
        • Remove chicken and shred with a fork, add back to the slow cooker and mix together.
        • Top with fresh cilantro, cheese, sour cream and jalapeno slices.

        Video

        Notes

        • If adding beans, make sure you rinse them first.
        • To make it mild, leave out the ancho chili powder and don’t top with jalapenos.
        • If you’re in a hurry, you can cook it on high for 4 hours

        Nutrition

        Calories: 164kcal | Carbohydrates: 8g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 518mg | Potassium: 751mg | Fiber: 2g | Sugar: 5g | Vitamin A: 506IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 2mg

        If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

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        Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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