Easy Slow Cooker Chicken Chili (Dump and Go!)

Slow cooker chicken chili recipes

This easy-to-throw and takeaway slow cooker chicken chili is made with just 6 simple pantry ingredients. You won’t believe how delicious it can be easy! It also includes stove and Instant Pot instructions.

Brown bowl on a blue background filled with chicken chili and beans, topped with cheese, cilantro and avocado.

About this

recipe We’re big fans of slow cooker around

here, especially when the chili is made in the slow cooker as a super easy to throw

away style recipe. And, chili is always a recipe that pleases the crowd!

Since it can be prepared ahead of time with mostly hands-free cooking time, chili is also perfect for busy weeknights, relaxed weekends at home, meals, parties, game days, and more.

This slow cooker chicken chili recipe is made super simple with only six ingredients and very little preparation.

It relies on taco inspired flavors and uses salsa as a way to add depth of flavor without chopping further.

Tip: If you’re looking for a creamy type of chicken chili, I highly recommend this creamy slow-cooking white chicken chili.

Aerial shooting of chicken, beans, tomato sauce and salsa in a slow cooker.

Recipe notes and adaptation ideas

This is a taco inspired chicken chili and includes simple spices like earthy cumin and garlic to boost the flavor factor


Or, for a vegetarian option, check out this easy and tasty slow cooker vegetarian chili.

<img src="" alt="Aerial shot of a slow cooker full of chicken and bean

chili.” />

How to store or freeze leftovers from the slow cooker Chicken Slow cooker Slow cooker chicken chili

Homemade chicken chili will keep well in the fridge for up to 3-4 days, in

a sealed container.

This recipe also freezes well, so store it in a sealed container to freeze for up to 2-3 months.

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Tip: This recipe can be made in advance! Perfect for preparing meals on busy weeks (or anytime you need to feed a crowd quickly and easily), simply prepare, store, and gently reheat it when you’re ready to serve.

Aerial shot of a ladle coming out of a slow cooker filled with chicken and bean chili.

Ingredients and substitution suggestions

Chicken: Boneless, skinless chicken breasts for boneless, skinless chicken thighs work just as well in this recipe, so it really just depends on preferences personal and whatever you have at hand.

Tomato sauce: Look for canned tomato sauce along with other tomato products in the canned section of your grocery store. Opt for a brand with no added sugar to keep this recipe sugar-free.

Beans: I like the earthy, almost fleshy taste and texture of beans for this recipe, but chili peppers, black beans, pinto beans, or white beans can also be used.

Thick sauce: Look for a sauce in jars and chunks with no added sugar. Use soft for a soft, spicy chili for more than one kick. I don’t recommend fresh sauce for this recipe, as the end result ends up on the watery side.

Cumin: Ground cumin adds an earthy flavor and makes this chili taste more like chili. I don’t recommend skipping it.

Granulated garlic

: Granulated garlic adds flavor without chopping, but feel free to substitute 2 cloves of chopped fresh garlic if you prefer.

Brown bowl on a blue background filled with chili chicken and beans, topped with cheese, cilantro and avocado.

This recipe is…


Note: This recipe was originally titled 6-Ingredient Chicken Taco Chili. The title, post, and photos have been updated to provide additional information, but the recipe remains the same.

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