Crockpot Chicken and Black Bean Chili – Hearty, Simple, and Full of Flavor

There’s something comforting about coming home to a crockpot simmering with a hearty chili. This chicken and black bean version is rich, cozy, and effortless to pull together. It’s a weeknight hero, a game day favorite, and a meal that feeds a crowd without fuss.

You get tender shredded chicken, creamy black beans, and a warm, smoky tomato base. Top it any way you like, and you’ve got a bowl that feels like a hug.

Crockpot Chicken and Black Bean Chili - Hearty, Simple, and Full of Flavor

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Black beans: 2 cans (15 oz each), drained and rinsed
• Tomatoes: 1 can (28 oz) crushed tomatoes or diced tomatoes
• Tomato sauce: 1 can (8 oz), optional for a thicker base
• Onion: 1 medium yellow onion, diced
• Bell pepper: 1 red or green bell pepper, diced
• Garlic: 3–4 cloves, minced
• Corn: 1 cup frozen or 1 can (drained), optional
• Chicken broth: 1 to 1.5 cups
• Chili powder: 2 tablespoons
• Cumin: 2 teaspoons
• Smoked paprika: 1 teaspoon (or chipotle chili powder for heat)
• Oregano: 1 teaspoon
• Salt and black pepper: to taste
• Lime: 1 lime, for finishing
• Olive oil: 1 tablespoon (optional for sautéing)
• Toppings: Sour cream or Greek yogurt, shredded cheese, avocado, cilantro, green onions, tortilla chips

Instructions

 

• Prep your base: Add the diced onion, bell pepper, garlic, black beans, tomatoes, and corn to the crockpot. Stir in the chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
• Nestle in the chicken: Place the chicken breasts or thighs on top. Scoop some of the tomato mixture over the chicken to coat it.
• Set and forget: Cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
• Shred the chicken: Remove the chicken to a cutting board and shred it with two forks. Return the chicken to the crockpot and stir to combine.
• Adjust consistency: If the chili is too thick, add a splash of broth. If it’s too thin, let it cook uncovered on High for 15–20 minutes.
• Brighten it up: Squeeze in the lime juice and taste. Add more salt, pepper, or chili powder if needed.
• Serve with toppings: Ladle into bowls and add your favorites—sour cream, cheese, avocado, cilantro, or crushed tortilla chips.

Why This Recipe Works

This crockpot chili uses simple pantry ingredients that do a lot of heavy lifting. The long, slow cook builds flavor and turns chicken into tender shreds that soak up the spices.

Black beans add a creamy texture and satisfying protein without overpowering the dish. A touch of chipotle or smoked paprika gives it that cozy, smoky note. And since the crockpot does most of the work, you’re free to get on with your day.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Black beans: 2 cans (15 oz each), drained and rinsed
• Tomatoes: 1 can (28 oz) crushed tomatoes or diced tomatoes
• Tomato sauce: 1 can (8 oz), optional for a thicker base
• Onion: 1 medium yellow onion, diced
• Bell pepper: 1 red or green bell pepper, diced
• Garlic: 3–4 cloves, minced
• Corn: 1 cup frozen or 1 can (drained), optional
• Chicken broth: 1 to 1.5 cups
• Chili powder: 2 tablespoons
• Cumin: 2 teaspoons
• Smoked paprika: 1 teaspoon (or chipotle chili powder for heat)
• Oregano: 1 teaspoon
• Salt and black pepper: to taste
• Lime: 1 lime, for finishing
• Olive oil: 1 tablespoon (optional for sautéing)
• Toppings: Sour cream or Greek yogurt, shredded cheese, avocado, cilantro, green onions, tortilla chips

How to Make It

1. Prep your base: Add the diced onion, bell pepper, garlic, black beans, tomatoes, and corn to the crockpot.

   Stir in the chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.

2. Nestle in the chicken: Place the chicken breasts or thighs on top. Scoop some of the tomato mixture over the chicken to coat it.
3. Set and forget: Cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
4. Shred the chicken: Remove the chicken to a cutting board and shred it with two forks. Return the chicken to the crockpot and stir to combine.
5. Adjust consistency: If the chili is too thick, add a splash of broth.

   If it’s too thin, let it cook uncovered on High for 15–20 minutes.

6. Brighten it up: Squeeze in the lime juice and taste. Add more salt, pepper, or chili powder if needed.
7. Serve with toppings: Ladle into bowls and add your favorites—sour cream, cheese, avocado, cilantro, or crushed tortilla chips.

How to Store

Let the chili cool to room temperature, then transfer to airtight containers. It keeps in the fridge for 4 days and freezes well for up to 3 months.

For freezing, portion into freezer-safe containers or bags and label with the date.

To reheat, thaw in the fridge overnight if frozen. Warm on the stovetop over medium heat or in the microwave, adding a little broth if it’s thick. Stir occasionally so it heats evenly.

Benefits of This Recipe

• Hands-off cooking: The crockpot does most of the work while you do yours.
• Balanced nutrition: Lean protein from chicken, fiber from black beans, and plenty of vegetables.
• Budget-friendly: Uses pantry staples and stretches to multiple meals.
• Great for meal prep: Stores and reheats beautifully for easy lunches or dinners.
• Customizable heat: Keep it mild for kids or turn up the spice for heat lovers.

Pitfalls to Watch Out For

• Overcooking the chicken: Chicken breasts can dry out if cooked too long.

  If your slow cooker runs hot, check at the early end of the time range.

• Too much liquid: Tomatoes release plenty of moisture. Start with less broth and add more later if needed.
• Under-seasoning: Chili needs salt and spice to sing. Taste at the end and adjust—especially after adding lime.
• Skipping the lime: That squeeze at the end brightens the whole pot.

  Don’t miss it.

• Adding dairy too early: If you want creaminess, stir in sour cream or cheese just before serving to avoid curdling.

Recipe Variations

• Sweet potato boost: Add 1–2 cups of peeled, diced sweet potatoes at the start for extra heft and sweetness.
• Tex-Mex style: Stir in a small can of diced green chiles and 1 teaspoon chipotle in adobo for smoky heat.
• Creamy version: Add 4 oz cream cheese in cubes during the last 20 minutes and stir until melted.
• Extra veggies: Toss in diced zucchini or carrots. They hold up well in the crockpot.
• No tomatoes: Swap tomatoes and sauce for 2 cups chicken broth plus 1/4 cup tomato paste for a lighter, less acidic base.
• Beans swap: Use pinto or kidney beans, or mix a few for a more complex texture.
• Thigh lovers: Chicken thighs stay juicy and are more forgiving if you need to hold the chili warm.
• Instant Pot shortcut: Sauté onions and spices, add everything else, and cook on High Pressure for 12 minutes with a 10-minute natural release.

FAQ

Can I use frozen chicken?

For safety and best texture, it’s better to thaw chicken first. If you must use frozen, cook on High and ensure the internal temperature reaches 165°F.

Cooking time will be longer.

Do I need to sauté the onions first?

No, you can add them raw. Sautéing adds depth, but the long cook softens them and builds plenty of flavor. If you have time, a quick 5-minute sauté in a bit of oil is a nice upgrade.

How can I make it spicier?

Add chipotle chili powder, minced jalapeño, or a spoonful of adobo sauce.

Taste at the end and finish with hot sauce if needed.

Can I make this dairy-free or gluten-free?

It’s naturally gluten-free if all canned ingredients are certified GF. It’s dairy-free as written—just skip dairy toppings or use plant-based alternatives.

How do I thicken the chili?

Let it simmer uncovered for 15–20 minutes on High, or mash some beans in the pot to release starch. Tomato paste also thickens without changing flavor too much.

What if I only have dry beans?

Cook them separately until tender before adding to the crockpot.

Canned beans keep timing simple, but pre-cooked dry beans work great and hold their shape nicely.

Can I double the recipe?

Yes, if your slow cooker is large enough. Don’t fill past two-thirds full. Increase seasoning slightly and extend cook time by 30–60 minutes as needed.

What are the best toppings?

Try shredded cheddar, sour cream or Greek yogurt, diced avocado, cilantro, green onions, pickled jalapeños, and crushed tortilla chips.

A squeeze of lime ties it all together.

What should I serve with it?

Cornbread, rice, or baked potatoes make great sides. A simple green salad balances the richness and adds freshness.

In Conclusion

This Crockpot Chicken and Black Bean Chili is the kind of recipe that earns a regular spot in your rotation. It’s simple, adaptable, and satisfying, with a cozy flavor that never gets old.

Set it in the morning, and dinner is ready when you are. Keep the toppings handy, and let everyone build their perfect bowl. It’s comfort food that works any night of the week.