A hearty, one‑pot Slow Cooker Chicken Chili that’s rich in flavor, full of tender chicken, beans, and spices—ideal for busy nights.

Scale

1.5 lbs boneless, skinless chicken thighs or breasts

1 can (15 oz) diced tomatoes

1 can (15 oz) beans (black, pinto or kidney), drained & rinsed

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 cup chicken broth (low-sodium)

2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt & pepper to taste

Optional toppings: avocado, cilantro, lime, cheese

1. Spray the slow cooker and layer onion, garlic, and bell pepper.

2. Rub chicken with chili powder, cumin, smoked paprika, salt & pepper, then place over veggies.

3. Add diced tomatoes, beans, and chicken broth.

4. Cover and cook on LOW for 6–7 hrs or HIGH for 3–4 hrs.

5. Remove chicken, shred or chop, then return to pot and stir.

6. Let cook another 15–30 minutes to meld flavors.

7. Serve with desired toppings and sides.

Avoid overcooking chicken—timing is key.

Use thighs for juicier results.

Thicken chili if thin by stirring in cornstarch slurry at end.

Keywords: Slow Cooker Chicken, chicken chili, easy chili recipe