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Slow Cooker Black Bean Chicken Chili Recipe
Ash Tyrrell

Slow Cooker Black Bean Chicken Chili Recipe

I made this slow cooker black bean chicken chili on a random weeknight when I didn't have the energy to babysit a pot on the stove, and it completely changed how I think about weeknight dinners. I tossed everything into the crockpot before I left for the day, and by the time I walked back in, my kitchen smelled like a Tex-Mex restaurant
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Total Time 3 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, chopped into bite-sized pieces – the lean protein base of this chili
  • 2 14-15 oz cans black beans, drained and rinsed – adds creaminess and a hearty texture
  • 1 14 oz can corn, drained – brings natural sweetness that balances the spice
  • 1 14 oz can crushed tomatoes – forms the rich, thick base of the chili
  • 1 7 oz can chipotle peppers in adobo, drained and diced – for that smoky, deep heat (use less if you're spice-sensitive)
  • 1 jalapeño deseeded and diced – adds fresh heat without overwhelming the dish
  • 1 white onion diced – builds the savory flavor foundation
  • 2 garlic cloves minced – always use fresh garlic for the best aroma
  • 1 bell pepper diced – adds crunch and a subtle sweetness
  • 1 cup low-sodium chicken broth – helps everything simmer down evenly
  • 1 tablespoon tomato paste – thickens the chili and deepens the tomato flavor
  • 1 teaspoon salt – adjust to taste at the end
  • 1/2 teaspoon black pepper – for a mild background kick
  • 2 teaspoons chili powder – the backbone spice of any good chili
  • 1 teaspoon paprika – adds warmth and a touch of color
  • 1 avocado diced – stir in at the end for creaminess and to balance the acidity of the tomatoes

Method
 

  1. Start by chopping your chicken breasts into bite-sized cubes so every spoonful gets a good piece of protein. Dice your onion, bell pepper, and jalapeño, then mince the garlic. Having everything prepped ahead of time makes the next step go much faster.
  2. Add the chicken, black beans, corn, crushed tomatoes, chipotle peppers, jalapeño, onion, garlic, bell pepper, chicken broth, tomato paste, salt, pepper, chili powder, and paprika into the slow cooker. Give it all a good stir so the spices coat everything evenly before you close the lid.
  3. Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. I usually go with the low setting on busy days since it lets the chicken get incredibly tender while I'm off doing other things.
  4. Once the cook time is up, stir in your diced avocado right before serving. I like to add it at the very end so it stays creamy instead of turning mushy from the heat.
  5. Ladle the chili into bowls while it's still hot and add any toppings you love. This is the part where I usually reach for tortilla strips and a big spoonful of sour cream

Notes

  • I always sear the chicken in a hot pan for a couple of minutes before adding it to the slow cooker it gives the meat a deeper flavor.
  • I like to toast my chili powder and paprika in a dry pan for 30 seconds before adding them, since it wakes up the spices.
  • I never skip rinsing my canned black beans, or the chili ends up starchy and a bit gritty.
  • I keep the chipotle peppers on the side and add them gradually, tasting as I go, so I don't accidentally make it too spicy for my family.
  • I stir in a splash of lime juice at the end, since it brightens the whole pot without me having to add more salt.