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–+ servings
Healthy ground chicken chili topped with a dollop of sour cream, shredded cheddar cheese and sliced scallions in a bowl.

Slow Cooker Chicken Chili

Slow cooker season is in full swing, and what better way to warm up than with a big ol' bowl of chicken chili! This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate football-watching food. And because it's made in a slow cooker, you can whip it up in minutes then let it cook low and slow for hours until you're ready to dig in.
4.80 from 15 votes
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 servings

Ingredients  

  • 2 Tablespoons olive oil
  • 2 pounds ground chicken
  • 1 1/2 cups diced onion
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15-oz.) can kidney beans, rinsed and drained
  • 1 (15-oz.) can pinto beans, rinsed and drained
  • 1 (15-oz.) can tomato sauce
  • 2 Tablespoons tomato paste
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 2 cups low sodium chicken broth
  • Assorted toppings, such as sour cream, shredded cheddar cheese and sliced scallions

Instructions 

  • Add the olive oil to a large skillet set over medium-high heat. Once the oil is hot, add the ground chicken, onions, peppers, garlic and 1/2 teaspoon kosher salt. Cook, breaking apart the meat with a spatula, until it is fully cooked and the vegetables have softened, about 5 minutes. Transfer the chicken mixture into the slow cooker.
  • To the slow cooker, add the kidney beans, pinto beans, tomato sauce, tomato paste, unsweetened cocoa powder, cumin, smoked paprika, coriander, oregano, chili powder and chicken broth.
  • Cover the slow cooker and cook the chili on LOW for 8 hours, or on HIGH for 4 hours.
  • Serve the chili with assorted toppings.

Notes

  • Stovetop instructions: 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 thicker and more flavorful it gets.
  • 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: 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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