Easy Slow Cooker Chicken Chili with Black and White Beans
This hearty chicken chili combines tender shredded chicken with black beans, white northern beans, and diced tomatoes in a flavorful blend of chili powder, cumin, and smoked paprika. Cooked entirely in the slow cooker for hands-off convenience, it develops rich, warming flavors over hours of gentle simmering. The addition of salsa and green chiles provides a mild kick while apple cider vinegar brightens the overall taste. Perfect for busy weeknights, meal prep, or feeding a crowd, this protein-packed chili pairs beautifully with toppings like shredded cheese, Greek yogurt, and fresh avocado for a satisfying comfort meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 12 oz salsa, any kind
- 15 oz canned black beans, drained and rinsed
- 15 oz canned white northern beans, drained and rinsed
- 15 oz canned diced tomatoes
- 4 oz canned diced green chiles
- 1 tablespoon minced garlic
- 3 tablespoons chili powder
- ½ tablespoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 cup chicken broth
Instructions
- 1
Place all ingredients except chicken breasts into slow cooker and mix until combined
- 2
Place chicken breasts on top and cover
- 3
Cook on high for 3-4 hours or low for 6-8 hours, stirring periodically
- 4
Remove chicken from slow cooker and shred using two forks
- 5
Return shredded chicken to slow cooker and mix until combined
- 6
Serve with desired toppings
Tips
Drain and rinse canned beans thoroughly to reduce sodium content and prevent cloudy broth
Shred chicken while still warm for easier handling and better texture integration
Let chili rest 10-15 minutes before serving to allow flavors to meld and thicken slightly
Good to Know
Refrigerate leftovers up to 4 days in airtight containers
Can be made 1-2 days ahead and reheated gently on stovetop
Serve hot with toppings like shredded cheese, sour cream, Greek yogurt, diced avocado, green onions, or cornbread
Common Mistakes
Don't skip draining beans to prevent excess liquid and bland flavor
Avoid overcooking chicken beyond recommended times to prevent dry, stringy texture
Substitutions
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before shredding.
What if my chili is too thin?
Remove lid and cook on high for 30 minutes to reduce liquid, or mix in tomato paste.
How long does this keep in the freezer?
Freeze up to 3 months in portioned containers, thaw overnight in refrigerator before reheating.