Slow Cooker Chicken Chili

Here’s what you’ll need to make this healthy chili, plus a few flexible options if you’re working with what’s already in your fridge or freezer.

• Ground chicken: You’ll need 2 pounds of ground chicken. Ground turkey is another lean option and an easy 1:1 swap. If you’re craving something richer, ground beef works, too—just be sure to drain off any excess fat before adding it to the slow cooker. On extra-busy days, I’ll skip browning meat altogether and use a store-bought rotisserie chicken that I’ve shredded. Stir it in during the last 1–2 hours so it stays juicy.
• Onion, bell pepper and garlic: This trio forms the flavor base. Any color bell pepper works, so use what you have on hand. And if you’re a garlic lover, feel free to add another clove. Out of fresh garlic? 1 teaspoon garlic powder works in a pinch.
• Kidney beans and pinto beans: I love this combo for texture, but if you only have one type on hand, that’s totally fine. Black beans or cannellini beans are easy swaps.
• Tomato sauce and tomato paste: The tomato sauce creates the base of the chili, while the tomato paste adds richness and helps thicken everything as it cooks low and slow. This combo gives you a more balanced, slow-simmered flavor than using diced tomatoes alone.
• Chicken broth: I stick with low-sodium chicken broth so I can control the salt level. Vegetable broth works just as well.
• Spices: This is the blend I’ve landed on after plenty of testing—cumin, smoked paprika, coriander, oregano and a touch of chili powder. It’s flavorful without being spicy, which makes it great for feeding a crowd.
• Unsweetened cocoa powder: My not-so-secret ingredient. You won’t taste chocolate, but the cocoa deepens the flavor, balances the acidity of the tomatoes, and ties everything together in a way that makes people say, “Wait…what’s in this?” Trust me on this one!

See the recipe card for full information on ingredients and quantities.

I use a 6-quart slow cooker for this recipe, which is the perfect size for a full batch. If you’re in the market for one, this is the slow cooker I love and use the most.

I know it’s tempting to dump everything straight into the slow cooker, but taking 5 minutes to brown the chicken with the onions, pepper and garlic adds a ton of flavor. This quick browning step is where the flavor starts.

Shortcut tip: If your slow cooker has a sauté or browning function, you can use it to brown the chicken instead of a separate skillet. I still often use a pan out of habit, but both work just fine.

Transfer the mixture to your slow cooker, then add the beans, tomato sauce, tomato paste, spices, cocoa powder and broth. Give everything a good stir so the tomato paste and spices are evenly distributed.

Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the flavors have melded and the texture is thick and hearty. I prefer the low-and-slow route here. It gives the spices time to bloom and the cocoa powder time to work in the background.

Right before serving, give it a taste and adjust the seasoning if needed. This is the moment to make it yours—a pinch more salt, an extra shake of cumin or smoked paprika. Ladle into bowls and finish with your favorite toppings (sour cream, shredded cheddar, and sliced scallions are my go-tos!), spoon it over a baked sweet potato, or serve with homemade tortilla chips for scooping.

For me, a wedge salad and a big ol’ slice of warm skillet cornbread on the side are non-negotiable.

Make It on the Stovetop Instead

No slow cooker? No problem. You can make this chicken chili on your stovetop instead. Brown the chicken and vegetables in a large pot or Dutch oven, then add the remaining ingredients. Bring everything to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 45–60 minutes, stirring occasionally, until thick and warmed through. The longer it simmers, the better it gets.

My Favorite Chili Toppings

• Shredded cheddar or Monterey Jack
• Sour cream or Greek yogurt
• Sliced scallions or diced red onion
• Chopped cilantro
• Diced avocado or guacamole
• Homemade pico de gallo
• Salsa verde
• Crushed tortilla chips or tortilla strips
• Sliced jalapeños (fresh or pickled)

Storage and Freezing

• To store: Let everything cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually get better as it sits, so don’t be surprised if day two tastes even better than day one.
• To reheat: Warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If it’s thickened up a bit in the fridge, just add a splash of chicken broth to loosen it back up.
• To freeze: This freezes beautifully. Once cooled, portion it into freezer-safe containers or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until hot.

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