Game day, cozy night, or feeding a crowd, this chicken chili delivers! It’s ridiculously simple (just throw it all in a slow cooker) yet tastes like you fussed over it all day. Packed with flavor, loaded with beans, and begging for a topping bar, this is the kind of recipe that makes regular chili jealous.
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Cozy, crowd-pleasing chicken chili made in the slow cooker topped with all your favorite toppings.
What Makes This Recipe Shine
This chicken chili is hands down my most requested recipe. Once people try it, I somehow become the designated chili-maker for every party, game day, and “hey, we’re stopping by” night.
The magic is in the flavor. Regular chili wishes it had this much going on. The salsa, the beans, the chicken, the spices, it’s all ridiculously good. And the kicker? It’s absurdly easy. You literally toss everything into a crock pot, push a button, and go live your life. Hours later, you look like you slaved over it. Spoiler: you didn’t.
And then comes the topping bar. That’s when it turns into a competitive sport. Chips get dunked, cheese vanishes, and people fight over the last avocado slice. Someone always lingers by the crock pot, “just tasting” until half the batch is mysteriously gone. Honestly, I take that as the best review possible.
This recipe is perfect for:
How to Make This Recipe:
Equipment & Tools You'll Need:
Ingredients:
Instructions
- Prep ingredients: Dice onion and bell pepper. Mince garlic. Have everything measured and ready to go.
- Load the slow cooker: Place chicken tenderloins on the bottom, then add onion, bell pepper, garlic, salsa, chili seasoning, taco seasoning, corn, diced tomatoes, tomato puree, black beans, kidney beans, and Rotel. Stir gently to combine.
- Cook: Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours until chicken is fully cooked and tender.
- Shred chicken: Remove chicken pieces to a bowl. Shred with two forks or a hand mixer. Tip: Do not over-shred; keep pieces chunky. Return chicken to the crock pot and stir to combine.
- Keep warm: Leave on warm until ready to serve, stirring occasionally.
- Serve: Set up a topping bar with chips, cheese, avocado, sour cream, and cilantro so everyone can customize their bowls.
Serving Suggestions
Recipe Tips
- Prep first: Dice, chop, and drain everything before starting.
- Skip the packets: Use homemade taco and chili seasoning if you want more control over flavor.
- Adjust spice: Swap salsa heat levels or add jalapeños for a kick.
- Game day tip: Keep it on warm in the crock pot so people can serve themselves.
Recipe Variations:
- Add chipotle peppers for smoky depth
- Use chicken thighs instead of tenderloins
- Add quinoa or brown rice to bulk it up
- Make it vegetarian by leaving out the chicken and doubling the beans
Storage Recommendations
- Fridge: Store in airtight containers up to 4 days
- Freezer: Cool completely, then portion into freezer-safe bags or containers. Freeze up to 3 months. Thaw overnight in fridge and reheat in crock pot or on stove.
FAQ
Crockpot Chicken Chili with Topping Bar
Equipment
- Slow Cooker
- Hand Mixer optional short cut for shredding chicken
Ingredients
Chili
- 2 pounds chicken tenderloins about 10–12 pieces
- 1 onion diced
- 1 red bell pepper diced
- 2 tablespoons garlic minced
- 1 jar salsa Mateo’s Mild Salsa is my favorite
- 1 packet chili seasoning mild
- 1 packet taco seasoning mild
- 1 10 oz. bag frozen corn (or use fresh)
- 1 15 oz can Rotel mild chilies in diced tomatoes
- 1 15 oz can kidney beans
- 1 15 oz can black beans
Topping Bar Suggestions
- Tortilla chips
- Shredded cheddar cheese
- Sliced green onions
- Diced red onion
- Diced avocado
- Sliced jalapeños
- Sour cream
- Chopped cilantro
Instructions
- Prep Ingredients: Dice onion and bell pepper. Mince garlic. Drain and rinse the beans. Have everything measured and ready to go before you start.
- Load the Slow Cooker: Place chicken tenderloins at the bottom. Add onion, bell pepper, garlic, salsa, chili seasoning, taco seasoning, corn, diced tomatoes, tomato puree, black beans, kidney beans, and Rotel. Stir gently to combine.
- Cook: Cover with the lid. Cook on low for 6 to 8 hours or on high for 4 to 6 hours until chicken is fully cooked and tender. Avoid lifting the lid too often, it lets out steam and slows cooking.
- Shred the Chicken: Remove chicken pieces to a large bowl. Shred with two forks or a hand mixer. Do not over mix - keep pieces chunky for good texture. Return chicken to the crock pot and stir.
- Finish: Leave on warm until ready to serve, stirring occasionally.
- Serve: Ladle into bowls and set out the topping bar so everyone can load up their chili.
Notes
Calories: ~320 / Protein: 28g / Carbohydrates: 36g / Fat: 6g / Fiber: 9g.
"My family fought over the last bowl. Best chili I have ever made and the crock pot did all the work!" - Queen.
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