Slow cooker chicken chili is a wholesome meal with a spicy kick! Serve it up with jalapeño cornbread to dip for a hearty meal.
Recipe Science
- Bloom spices by microwaving them with oil and aromatics to deepen their flavors before adding them to the slow cooker.
- With high and low settings, your slow cooker lets you control cooking speed, then shifts to “warm” mode to keep the chili hot.
- Each cornbread slice contains whole grains from wheat flour, which complements the grainy texture of the cornmeal.
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Featured Comment 8
“You knocked it out of the park with this one! The combination of so many flavors exploding in your mouth leaves you wondering what do you like best. So many ingredients that have never gone into my chilis, traditional beef or chicken, left the family wanting so much more. Paired with the corn bread (which also was incredible) it made for the best slow cooker meal ever. Seriously phenomenal. Well done!!”—Steve B.
Why It Works
This slow cooker chicken chili is perfectly paired with a warm slice of jalapeño cornbread. The crockpot is a game-changer for this dish—it allows lean chicken, delicate beans, and fresh vegetables to cook gently and evenly, locking in moisture while blending all the incredible flavors from the spices, aromatics, and sauce. You can control the cooking time to suit your schedule, whether in a hurry or prepping ahead for a busy day.
The jalapeño cornbread adds a comforting touch to this hearty chili. The slightly grainy texture of the cornmeal pairs wonderfully with the chili, giving each bite a rustic feel. A hint of spice from fresh jalapeños adds just the right warmth. It’s the perfect meal to serve throughout the week or for game day!
Ingredients You’ll Need
- Chicken: I use boneless skinless chicken breast for a lean protein option.
- Vegetables: Minced garlic, red and green bell peppers, butternut squash, and corn.
- Chilies: Diced jalapenos add a fresh spice, while chile powder adds a lingering heat.
- Seasoning: Dried spices effortlessly add instant flavor, especially when allowed to infuse over time. Use cumin, smoked paprika, dried oregano, salt and pepper.
- Salsa: The Pace® Picante sauce adds a lovely southwest flavor, thickness to the chili, and is made with hand-picked jalapenos, perfect for the chili.
- Beans: Use canned red kidney and pinto beans for extra fiber.
- Stock: Chicken stock or broth enhances the poultry flavor of the chili.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This slow cooker chicken chili recipe and jalapeno cornbread can be easily customized. Here are some tasty options:
- Meat: Ground chicken, turkey, pork, or beef are good swaps. If you prefer dark meat, use chicken thighs.
- Chilies: Try green chiles, which I use to make my white chicken chili. Try habanero, poblano, or serrano. For a spicier chili add cayenne, chipotle in adobo sauce, or hot sauce. Try my chili seasoning mix!
- Salsa Swap: You can use any mild or hot jarred salsa. Look for a balanced consistency of smooth and chunky tomatoes. I do not recommend fresh salsa or pico de gallo, those are better for garnish.
- Beans: Try white beans, black beans, cannellini beans, or chickpeas.
- Add Creaminess: Add richness to the chili with heavy cream, cream cheese, plain Greek yogurt, or sour cream.
How to Make Slow Cooker Chicken Chili
Step 1: Cook the Aromatics
Combine onions, garlic, bell pepper, jalapeño, chili powder, cumin, paprika, oregano, and olive oil in a microwave-safe bowl. Microwave these ingredients for 3 minutes, stirring, then microwaving for another 3 minutes to release their natural oils and boost flavor. Transfer the mixture to a 6-quart slow cooker to build the flavor foundation for the chili.
Pro Tip: One easy way to enhance the spices in this recipe is to bloom them in oil before adding them to the slow cooker. We do this by microwaving the cumin, chili pepper, smoked paprika, oregano, and olive oil with the aromatic vegetables. This helps to deepen the spice flavor in the chili and the vegetables.
Step 2: Add Ingredients Slow Cooker
Add chicken breasts, salsa, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper to the slow cooker. Gently stir to ensure the ingredients are evenly combined, allowing the flavors to meld as they cook.
Expert Tip: Chopped garlic, onion, bell peppers, jalapenos, and salsa have water-soluble and oil-soluble flavors that release as they cook. These elements absorb into the sauce and more porous vegetables like butternut squash.
Step 3: Slow Cook the Chili
Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. If the chicken isn’t fully cooked, extend the cooking time to ensure it’s tender and easily shreddable.
Tips for Perfect Execution: A slow cooker is ideal for gently and evenly cooking lean chicken, delicate beans, and vegetables. The consistent heat allows the ingredients not to get dried out. The longer cooking times also allow all the flavors to meld together from the aromatics, spices, and sauce. You can also control how fast the chili cooks, either 3 hours or up to 6 depending on your needs. Learn more about this technique with my Slow Cooker 101 guide.
Step 4: Shred the Chicken
Remove the chicken from the slow cooker and transfer it to a clean dish or pan. Learn different ways for how to shred chicken into bite-sized pieces. If you’re not serving immediately, cover it with plastic wrap to keep it moist and set aside.
Step 5: To Serve
Add the shredded chicken to the chili, stirring to combine. Serve hot with your favorite toppings and slices of cornbread on the side.
Topping Suggestions: You can also add a topping bar next to the pot of chili so that everyone can customize their bowl. I like to have freshly grated cheddar or Monterey Jack cheese, sliced green onions, diced red onions, sour cream, creamy avocado, tortilla chips, lime wedges, and fresh cilantro.
Frequently Asked Questions
The best thickener for chili depends on the flavor and texture you’re aiming for! For a natural, subtle thickening, masa harina or cornmeal work beautifully. If you want a smoother texture, cornstarch or flour can do the trick; just mix them with water to create a slurry before adding to avoid lumps. Crushed tortilla chips are another, adding thickness and a hint of salt.
To add richness to chili, try adding a splash of beer—its malty, slightly bitter notes enhance the depth of flavor. You can also add a bit of dark chocolate or cocoa powder for complexity and a spoonful of tomato paste or a dash of Worcestershire sauce to boost umami. Finally, stirring in sour cream, heavy cream, cream cheese, or Greek yogurt at the end adds a creamy finish.
For faster meal prep, swap fresh ingredients with dried ones. Use ¾ teaspoon granulated garlic for each clove of fresh garlic, 1 teaspoon ground ginger for each tablespoon of grated fresh ginger, and 1 teaspoon dried oregano for each tablespoon of fresh. Dried herbs are more concentrated, so you’ll need three times the amount of fresh to match the flavor of dried.
Serve This With
If you tried this Slow Cooker Chicken Chili, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Slow Cooker Chicken Chili
Ingredients
Chicken Chili
- 1 cup finely chopped yellow onion
- 2 tablespoons minced garlic
- 2 cups bell pepper, ½" dice, red and green
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breasts
- 24 ounces salsa, mild
- 2 cups butternut squash, ¼" cubes
- 16 ounces canned red kidney beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 15 ounces corn, fresh or canned
- ½ cup unsalted chicken stock, or broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the Aromatics – In a medium microwave-safe bowl, add onions, garlic, bell pepper, jalapeno, chili powder, cumin, paprika, oregano and olive oil. Stir to combine. Microwave for 3 minutes. Stir and microwave for another 3 minutes. Add to a 6-quart slow cooker.
- Add Ingredients Slow Cooker – Add chicken breasts, Pace® Picante sauce, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper. Gently stir to combine.
- Slow Cook the Chili – Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Add more time if needed to fully cook the chicken.
- Shred the Chicken – Remove the chicken from the slow cooker and transfer to a clean dish or pan. Shred the chicken into smaller pieces. Set aside, cover with plastic wrap if not eating right away.
- To Serve – Taste the chili and add more salt and pepper as needed. Add the shredded chicken and stir to combine. Serve with desired toppings.
Notes
- Chili Topping Suggestions: Avocado, sour cream, yogurt, green onions, red onions, cilantro, cheese, lime wedges.
- Storing: Chili can be refrigerated for up to 5 days or frozen for up to 1 month.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Steve Brandt says
Jessica Gavin you knocked it out of the park with this one! The combination of so many flavors exploding in your mouth leaves you wondering what do you like best. So many ingredients that have never gone into my chilis, traditional beef or chicken, left the family wanting so much more. Paired with the corn bread (which also was incredible) it made for the best slow cooker meal ever. Seriously phenomenal. Well done!!
Jessica Gavin says
Thank you so much, Steve! That makes me so happy to hear that the family enjoyed the chili and cornbread combo.
Katie Kruse says
Jessica,
I don’t have a cast iron skillet. Can I use an 8 by 8 glass pan? If so how to change recipe. Thanks!
Jessica Gavin says
Hi Katie! If you do not have a skillet, you can use an 8-inch round cake pan or 8-inch square baking dish. Make sure to grease with some olive oil or spray just to coat, but you do not need to pre-heat the pan. The times may vary by a few minutes, but just check at around 15 minutes then every couple of minutes after until it’s golden brown on the top and sides of the bread.
Maria says
Hi Jessica, I love your receipes! This one looks like it might be missing the butternut squash you mentioned earlier in the post? Just wondering how much squash to use and when to add, since I love butternut!
Jessica Gavin says
Thank you SO much for letting me know Maria! I’ve updated the recipe to have 2 cups butternut squash in the chili. XOXO
David @ Spiced says
Slow cookers are indeed game day’s best friend! I mean no-one has time to stand by the stove when the game is on! This chili + cornbread combo sounds amazing, and it’s perfect for these Fall games…especially now that there is a little chill in the air outside. Thanks for sharing! #client
Jessica Gavin says
I couldn’t agree more David! I’ve been eating the leftover frozen chili the last few days and it keeps getting better. Can’t wait to make another batch for this weekends game!