Slow Cooker Chicken Chili
Slow Cooker Chicken Chili
This Slow Cooker Chicken Chili is a hearty, minimal-prep meal that’s ideal for busy weeknights or game day. Place the ingredients in the slow cooker, stir to break up the chicken, and let it cook on low or high until ready.
Why you’ll love this chili
- Dump-and-go ease with minimal hands-on prep
- Comforting, bean-and-tomato base with warm spices
- Cook on low (5–6 hours) or high (2½–3 hours) to fit your schedule
- Simple toppings (sour cream, shredded cheese, cilantro) finish the bowl
- Includes a short video demonstration
Ingredients
Equipment
Method
- This is a true dump and go recipe. Place all the ingredients into the bowl of your slow cooker. I use a 10-quart slow cooker for all my recipes (use at least a 6-quart).
- Stir all the ingredients to mix, making sure to break up the ground chicken. Place the cover on the slow cooker.
- Cook on low for 5-6 hours or high for 2 ½ to 3 hours.
- Note: The veggies are still a bit crunchy. I’m ok with it especially for the ease of a dump and go meal. If you want the veggies a bit more tender. Sauté in a skillet with two tablespoons of olive oil over medium high heat for 5 minutes.
Video
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Let us know how it was!What makes this Slow Cooker Chicken Chili different?
This chili uses ground chicken with a pinto-bean-and-tomato base, so it’s generally lighter in both flavor and texture than beef-based chilis. The dump-and-go approach keeps hands-on prep to a minimum, and the vegetables are left with a bit of bite unless you use the optional sauté step mentioned in the directions. The poblano and the chile spices deliver warmth and mild smokiness rather than the deep, beefy richness found in some other chilis.
Flavor notes: what each spice and ingredient contributes
- Chili powder: Provides the savory, chile-forward backbone for the bowl.
- Ancho chili powder: Mild, slightly smoky and sweet—adds rounded chile flavor without strong heat.
- Cumin and ground coriander: Cumin offers warm, earthy depth; coriander brings a subtle citrusy lift that brightens the spice mix.
- Garlic paste/minced garlic: Adds savory aromatics and depth of flavor.
- Poblano pepper: A mild, slightly smoky pepper that contributes gentle heat and texture.
- Pinto beans and diced tomatoes: Pinto beans give creamy body; tomatoes supply acidity and a saucy base to balance the spices.
- Low-sodium chicken stock: Keeps the broth flavorful while leaving room to adjust salt at the end.
- Bay leaves: Add quiet background savory notes during the long, slow cook.
Slow-cooker tips for the dump-and-go method
- Slow-cooker size: The directions note using a 10-quart slow cooker and recommend at least a 6-quart—this helps ensure the ingredients fit comfortably and cook evenly.
- Break up the ground chicken at the start: Stirring to break up the meat, as instructed, distributes the meat and spices so the chili finishes with a consistent texture.
- Vegetable texture: An optional sauté step is included in the directions; using that step will soften the vegetables if you prefer less bite.
Toppings explained
- Sour cream: Adds cool creaminess and helps balance any heat from the chiles.
- Shredded cheese: Contributes richness and melts into the warm chili for a smoother mouthfeel.
- Cilantro: Brings a fresh, herbal brightness that lifts the finished bowl.
Watch Dr. J Make Slow Cooker Chicken Chili
Watch Dr. J make Slow Cooker Chicken Chili and see how it comes together.
