Slow-Cooker Chicken Chili

This crowd-friendly favorite is perfect for chili winter nights (see what I did there?) and is the ultimate game-watching food. You can whip it up in minutes then let it cook low and slow for hours until you're ready to dig in.
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  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: 6 servings
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2 tablespoons olive oil

2 pounds ground chicken

1 1/2 cups diced onion

1 green bell pepper, finely diced

3 cloves garlic, minced

One 15-ounce can kidney beans, rinsed and drained

One 15-ounce can pinto beans, rinsed and drained

One 15-ounce 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

1/2 teaspoon kosher salt

2 cups low-sodium chicken broth

Optional Toppings:

Sour cream

Shredded Cheddar

Sliced scallions


Special equipment:
6-quart slow cooker
  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until no longer pink, 5 to 10 minutes. Transfer to a 6-quart slow cooker.
  2. Add the onion, pepper, garlic, both beans, tomato sauce, tomato paste, cocoa powder, cumin, smoked paprika, coriander, oregano, and chili powder to the slow cooker. Stir together, then add the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours.
  3. Serve the chili with your desired toppings.
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