This easy dump-and-go slow cooker chicken chili is made with just 6 simple pantry ingredients. You won’t believe how delicious easy can be! Also includes stovetop and Instant Pot instructions.
About This Recipe
We are huge fans ofslow cooker chiliaround here, especially when the chili is made in the slow cooker as a super easy dump-and-go style recipe.
And, chili is always a crowd pleaser recipe!
Since it can be made ahead with a mostly hands-off cook time chili is also perfect for busy weeknights, relaxed weekends at home, potlucks, parties, game day and more.
This slow cooker chicken chili recipe is made super simple with just six ingredients, and very little prep.
It leans on taco-inspired flavors, and uses salsa as a way to add depth of flavor without extra chopping.
Tip: If you’re looking a creamy type of chicken chili, I highly recommend this creamy slow cooker white chicken chili instead.
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Recipe Notes and Adaptation Ideas
This is a taco-inspired chicken chili, and includes simple spices like earthy cumin and garlic to kick up the flavor factor.
Or, for a vegetarian option, check out this easy and flavorful slow cooker vegetarian chili.
Looking for more chicken slow cooker soup recipes? This round-up has over 30+ delicious and effortless recipes to fit any mood!
How to Store or Freeze Leftover Slow Cooker Chicken Chili
Homemade slow cooker chicken chili will keep well in the fridge for up to 3-4 days, in a sealed container.
This recipe also freezes well, so store in a sealedfreezer friendly containerfor up to 2-3 months.
Tip: This recipe can be made ahead! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily), just make ahead, store, and gently reheat when ready to serve.
Ingredients and Substitution Suggestions
Chicken: Boneless, skinless chicken breasts for boneless skinless chicken thighs work equally well in this recipe, so it really just depends on personal preference and what you have on hand.
Tomato sauce: Look for canned tomato sauce along with other tomato products in the canned section of your grocery store. Opt for a brand without added sugar to keep this recipe sugar-free.
Kidney beans: I like the earthy, almost meaty flavor and texture of kidney beans for this recipe, but chili beans, black beans, pinto beans, or white beans can also be used.
Chunky salsa: Look for a jarred, chunky salsa without any added sugar. Use mild for a mild chili, and spicy for more of a kick. I don’t recommend fresh salsa for this recipe, as the final result ends up on the watery side.
Cumin: Ground cumin adds an earthy flavor and makes this chili taste more like chili. I don’t recommend skipping it.
Granulated garlic: Granulated garlic adds flavor without any chopping, but feel free to substitute 2 cloves fresh minced garlic if you prefer.
Tip: Wondering what to serve with your chicken taco chili, here are 10 easy and delicious side dishes that complete a chili dinner menu.
More Easy Slow Cooker Chili Recipes
White Chicken Chili
Vegetarian Chili
Turkey Chili
Black Bean Sweet Potato Chili
Turkey Pumpkin Chili
This Recipe Is…
Dairy FreeGluten FreeNut Free
Note: This recipe was originally titled 6-Ingredient Chicken Taco Chili. The title, post and photos have been updated to provide additional information, but the recipe remains the same.
4.96 stars (47 ratings)
Easy Slow Cooker Chicken Chili (Dump and Go)
Prep: 3 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 3 minutes mins
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, or thighs
- 1 15-oz can tomato sauce
- 2 15-oz cans kidney beans, drained and rinsed, (or chili, black, or pinto beans)
- 1 15-oz jar chunky salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- ½ teaspoon kosher salt
Optional Toppings
- Easy Guacamole
- Fresh Tomato Salsa
- Fresh lime juice, hot sauce, sour cream, grated cheese, chopped green onion, chopped cilantro
Equipment
Instructions
Slow Cooker Instructions
Divide the jar of salsa in half.
Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a 6-quart slow cooker, stirring to combine. Refrigerate the remaining salsa to add at the end.
Cover and cook on high for 4-6 hours, or low for 6-8, or until the chicken is cooked through. Do not uncover during this time.
Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the slow cooker.
Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Instant Pot Instructions:
Place the chicken, beans, cumin, garlic and salt in a 6-quart pressure cooker, stirring to combine.
Pour over the salsa and the tomato sauce. Do not stir.
Cover and cook on high pressure for 20 minutes, then allow to naturally release.
Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pressure cooker.
Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Stovetop Instructions
Place the chicken, tomato sauce, beans, half the salsa, cumin, garlic and salt in a large pot or Dutch oven, stirring to combine. Refrigerate the remaining salsa to add at the end.
Over, bring to a boil, then reduce to a simmer. Cook, covered, for 40-55 minutes, or until the chicken is cooked through.
Uncover, remove the chicken to a cutting board and shred with two forks, or chop into bite sized pieces. Add back to the pot.
Stir in the remaining salsa. Taste and add additional salt and hot sauce if desired. Serve with any toppings you like.
Notes
For ingredient substitutions see blog post above.
Author: Robyn Conley Downs
Course: Main Course
Cuisine: Mexican
Nutrition Information:
Serving: 1 (of 6), Calories: 598kcal, Carbohydrates: 4g, Protein: 65g, Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 235mg, Sodium: 665mg, Potassium: 2603mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 239IU, Vitamin C: 8mg, Calcium: 57mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
