Slow Cooker Ground Chicken Chili Recipe -

This slow cooker ground chicken chili is a hearty, protein-rich meal made with ground chicken, kidney beans, black beans, tomatoes, corn, and a blend of warm spices.

Browning the chicken before adding it to the slow cooker helps develop its flavor, while the long cooking time allows the ingredients to blend into a thick, satisfying chili.

With just 30 minutes of active preparation, this recipe is convenient for busy weeknights, family dinners, and meal prep. Cook it on High for 4 hours or Low for 8 hours, adding the corn during the final 30 minutes.

Each serving contains approximately 33 grams of protein, making it a filling option for lunch or dinner.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 4 hours on High or 8 hours on Low
Total Time: Approximately 4 hours and 35 minutes on High
Servings: 6
Cooking Method: Slow cooker
Main Ingredients: Ground chicken, beans, tomatoes, corn, and spices

Ingredients

For the Chicken and Chili Base

1 tablespoon vegetable oil
1 pound ground chicken
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
2 cups chicken broth
2 cans (10 ounces each) diced tomatoes with green chile peppers
1 can (29 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15.25 ounces) whole kernel corn, drained

For the Seasoning

2 tablespoons chili powder
2 garlic cloves, minced
1½ teaspoons ground cumin
½ teaspoon red pepper flakes

Optional Toppings

Sour cream
Shredded Cheddar cheese
Chopped green onions
Fresh sliced jalapeno peppers

Use approximately 1 tablespoon of each desired topping per serving, adjusting the quantities to taste.

How to Make Slow Cooker Ground Chicken Chili

Step 1: Brown the Ground Chicken

Heat the vegetable oil in a medium skillet over medium-high heat. Add the ground chicken and break it into small pieces using a wooden spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the meat is browned and crumbly.

Drain any excess grease from the skillet. Browning the chicken first adds depth to the chili and helps develop a savory base for the other ingredients.

Step 2: Prepare the Spice Blend

In a small bowl, combine the chili powder, minced garlic, ground cumin, and red pepper flakes. Stir until evenly mixed.

Add the seasoning mixture to the warm browned chicken and stir thoroughly to coat the meat. This step helps distribute the spices throughout the chili instead of leaving them concentrated in one part of the slow cooker.

Step 3: Combine the Ingredients

Transfer the seasoned chicken to the slow cooker. Add the chopped onion, optional jalapeno, chicken broth, diced tomatoes with green chiles, kidney beans, and black beans.

Stir everything together until the ingredients are evenly distributed and the chicken is mixed throughout the vegetables and beans.

Step 4: Slow Cook the Chili

Cover the slow cooker with its lid and cook on High for 4 hours or on Low for 8 hours. The extended cooking time allows the ingredients to soften and the spices to blend into the broth.

Avoid removing the lid frequently during cooking, as this allows heat to escape and may extend the cooking time.

Step 5: Add the Corn

During the final 30 minutes of cooking, stir in the drained whole kernel corn. Cover and continue cooking until the corn is heated through and the chili has reached your preferred consistency.

Before serving, stir the chili and check that it is thoroughly heated. Spoon it into individual bowls and finish with your favorite toppings.

Tips for Making Flavorful Chicken Chili

Brown the Chicken Before Slow Cooking

Although the slow cooker can cook raw ground chicken, browning it in a skillet first develops a richer flavor and improves the texture. Breaking the meat into small pieces also makes it easier to distribute evenly throughout the chili.

Rinse and Drain the Beans

Rinsing and draining the canned beans removes excess packing liquid and some of the added sodium. It also helps prevent the chili from becoming overly watery.

Adjust the Spice Level

For a milder chili, leave out the jalapeno and red pepper flakes. If you prefer more heat, increase the red pepper flakes to 1 teaspoon or add additional fresh jalapeno.

You can also start with less chili powder and add more after cooking if the flavor needs additional warmth.

Control the Thickness

If the chili is too thick, add a little extra chicken broth and stir until it reaches your preferred consistency.

If it is too thin, remove the lid near the end of cooking and allow some excess moisture to evaporate, provided your slow cooker instructions allow this method.

Add Toppings Just Before Serving

Cold toppings such as sour cream and shredded Cheddar cheese create a contrast with the hot chili. Chopped green onions and fresh jalapeno add freshness and an extra layer of flavor. Keep toppings separate until serving so everyone can customize their bowl.

Ingredient Substitutions and Variations

Use Boneless Chicken Breasts

For a shredded chicken version, replace the ground chicken with 1 pound of boneless, skinless chicken breasts.

Place the raw chicken breasts directly in the slow cooker with the remaining ingredients, including the spices, beans, tomatoes, onion, jalapeno, and broth.

Cover and cook on Low for approximately 7 hours, or until the chicken is thoroughly cooked and tender enough to shred.

Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Continue cooking for approximately 1 additional hour, checking that the chicken reaches a safe internal temperature of 165°F (74°C).

Make It Spicier

For a hotter version, increase the red pepper flakes to 1 teaspoon and leave the jalapeno seeds in the pepper before chopping. You can also add a little cayenne pepper or serve the finished chili with fresh sliced jalapenos.

Prepare a Smoked Chicken Version

Smoked chicken adds a distinctive flavor to this chili. Smoke 1 boneless chicken breast and 3 bone-in chicken thighs, approximately 1.04 pounds total, at 280°F for about 3 hours, or until the chicken reaches an appropriate safe internal temperature.

The original preparation calls for an internal temperature of 180°F for the smoked chicken.

Shred the cooked chicken, discard the bones and skin, and stir the meat into the slow cooker with the chili base. Continue cooking until the flavors are combined and the chili is thoroughly heated.

Serving Suggestions

This chili can be served as a complete meal or paired with simple sides. Cornbread, warm dinner rolls, or tortilla chips provide a crunchy or soft accompaniment for the thick chili.

For a more substantial dinner, serve it over cooked rice or alongside a baked potato. A simple green salad or steamed vegetables can add freshness to the meal.

For casual gatherings, arrange the toppings in small bowls so guests can customize their servings. The chili also works well as a filling for baked potatoes or as a topping for nachos.

Nutrition Facts

The following nutrition information is estimated for one serving, based on six servings without optional toppings.

Nutrient	Amount per Serving	% Daily Value
Calories	406	—
Total Fat	8g	10%
Saturated Fat	2g	10%
Cholesterol	51mg	17%
Sodium	1,621mg	70%
Total Carbohydrates	55g	20%
Dietary Fiber	17g	61%
Total Sugars	4g	—
Protein	33g	65%
Vitamin C	14mg	16%
Calcium	130mg	10%
Iron	5mg	30%
Potassium	668mg	14%

Percent Daily Values are based on a 2,000-calorie diet. Actual nutrition values may vary depending on the brands of ingredients used and any additional toppings.