Slow Cooker Chicken Chili (Easy, Hearty & High Protein)

Few dinners are as forgiving and effortless as a good slow cooker chili, and this Chicken Chili is exactly the kind of recipe you can set up in the morning and forget about until dinnertime. Chicken breasts simmer for hours with bell peppers, black beans, kidney beans, corn, and a bold blend of chili powder and cumin, then get shredded right into the pot along with a stir of refried beans for extra body and richness. The result is a thick, hearty chili that’s packed with protein and fiber, perfect for a cozy family dinner or a big batch of meal prep.

With 6 servings and 30 grams of protein per bowl, this is a chili that keeps you full and satisfied while requiring almost no hands-on effort throughout the day.

Why You’ll Love This Recipe

• Minimal hands-on time — the slow cooker does nearly all the work
• High protein and high fiber — 30g protein and 17g fiber per serving
• Loaded with vegetables and beans — hearty and filling without feeling heavy
• Great for meal prep — reheats well and tastes even better the next day
• Customizable heat level — easy to adjust with more or less jalapeño

Ingredients You’ll Need

• 1 ½ pounds boneless skinless chicken breasts
• 1 cup diced bell peppers, red or orange
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 (15 ounce) can corn kernels, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15.5 ounce) can red kidney beans, drained and rinsed
• 1 large yellow onion, diced
• 1 (10 ounce) can diced tomatoes with chilies, such as Rotel
• ¾ cup salsa
• 2 limes, juiced
• 3 cups reduced sodium chicken broth
• 3 cloves garlic, minced
• 1 ½ teaspoons cumin
• 1 tablespoon chili powder
• 1 (16 ounce) can refried beans

How to Make Slow Cooker Chicken Chili

Step 1: Load the slow cooker.
Place the chicken, bell peppers, jalapeño, corn, black beans, kidney beans, onion, and diced tomatoes into the slow cooker.

Step 2: Mix the liquid base.
In a large bowl, combine the salsa, lime juice, chicken broth, garlic, cumin, and chili powder. Pour this mixture over the ingredients already in the slow cooker.

Step 3: Cook low and slow.
Cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is fully cooked and tender enough to shred easily.

Step 4: Shred the chicken and finish the chili.
Remove the chicken, shred it, and return it to the slow cooker. Stir in the refried beans, which help thicken the chili and add extra creaminess. Continue cooking for an additional 15–20 minutes, until everything is heated through.

Step 5: Serve.
Ladle into bowls and top with your favorite chili toppings.

Recipe Details

• Prep time: 15 minutes
• Cook time: 3 hours (on high) or up to 6–8 hours (on low)
• Total time: 3 hours 15 minutes
• Servings: 6

Equipment Needed

• 6-quart slow cooker

Nutrition Information (Per Serving)

• Calories: 377
• Carbohydrates: 59g
• Protein: 30g
• Fat: 4g (Saturated Fat: 1g, Trans Fat: 1g)
• Cholesterol: 36mg
• Sodium: 993mg
• Potassium: 1224mg
• Fiber: 17g
• Sugar: 8g
• Vitamin A: 1684IU
• Vitamin C: 70mg
• Calcium: 93mg
• Iron: 5mg

Serving Suggestions

• Topped with shredded cheese, sour cream, and fresh cilantro
• With tortilla chips or cornbread on the side
• Over a bed of rice for a heartier meal
• Garnished with sliced avocado for extra creaminess

Final Thoughts

Slow Cooker Chicken Chili turns a handful of pantry staples into a hearty, high protein dinner with almost no active effort. It’s the kind of recipe that makes a busy day easier — just load the slow cooker in the morning, and come home to a warm, comforting meal ready to serve.