Crockpot Chicken and Black Bean Chili Recipe

There’s something uniquely comforting about a warm bowl of chili. Rich with spices, layered in flavor, and hearty enough to stand alone as a meal, chili has earned its place as a beloved staple in kitchens around the world. Among the countless variations of this timeless dish, Crockpot Chicken and Black Bean Chili stands out—not just for its taste, but for its simplicity, nutrition, and versatility.

This dish is everything you could want from a slow-cooked meal: a deep, savory flavor that builds over hours of gentle heat, lean protein from tender shredded chicken, the earthy richness of black beans, and a vibrant medley of tomatoes, onions, garlic, and peppers—all brought together by warming spices like cumin, paprika, and chili powder. It’s the kind of meal that welcomes you home, fills the air with inviting aromas, and leaves you full and satisfied.

But it’s not just about flavor—it’s also about ease. The beauty of a crockpot (or slow cooker) is its ability to transform a handful of humble ingredients into something deeply satisfying with minimal effort. You can prep everything in the morning in under 20 minutes, set it, and return to a fully-cooked meal hours later. No hovering over a stove. No fussing over multiple pots and pans. It’s one of the most convenient ways to cook wholesome, homemade food that doesn’t compromise on taste or quality.

What makes this version of chili particularly appealing is its nutritional balance. Using chicken as the primary protein keeps it lighter than traditional beef chili, without sacrificing heartiness. Black beans add fiber and plant-based protein, making it both filling and good for digestive health. Tomatoes contribute vitamins and antioxidants, while the spices don’t just bring flavor—they also offer potential anti-inflammatory benefits. Whether you’re feeding a health-conscious family or looking for a cozy meal prep solution for the week, this chili checks all the boxes.

It’s also adaptable. Don’t eat meat? Swap in extra beans or meat substitutes. Want more heat? Add jalapeños or chipotle peppers. Watching sodium? Use low-sodium broth and no-salt-added beans. Gluten-free? This recipe naturally fits the bill. It’s the kind of dish that invites personalization while still standing strong on its own merits.

Throughout this article, we’ll guide you through every step of making the perfect Crockpot Chicken and Black Bean Chili—from selecting the best ingredients to mastering your slow cooker’s settings, seasoning your dish with precision, and creating the ideal toppings and sides to accompany your chili. Whether you’re cooking for a crowd, planning a cozy family dinner, or stocking your freezer for busy nights, this is a recipe you’ll return to time and time again.

So grab your crockpot, gather your ingredients, and prepare to experience a chili that’s as comforting as it is effortless. Let’s dive in.

Detailed Instructions: How to Make Crockpot Chicken and Black Bean Chili

Step 1: Gather and Prepare Your Ingredients

Before starting, assemble everything you’ll need. This ensures a smooth cooking process without interruptions.

You will need:

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs

• 2 cans (15 ounces each) black beans, drained and rinsed

• 1 can (14.5 ounces) diced tomatoes (fire-roasted or regular)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup chicken broth (low sodium preferred)

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1–2 chipotle peppers in adobo sauce (optional, for smoky heat), chopped

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (adjust to taste)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Optional toppings: shredded cheese, sour cream, avocado slices, jalapeño slices, tortilla chips

Step 2: Sauté Aromatics and Peppers (Optional but Recommended)

Although the crockpot can cook everything from raw, sautéing the onions, garlic, and peppers first deepens their flavor, bringing a richer, more complex chili.

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.

2. Add the chopped onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.

3. Add the minced garlic and sauté for another 1–2 minutes, until fragrant.

4. Remove from heat and transfer the mixture to the crockpot.

Step 3: Prepare the Chicken

1. Season the chicken breasts or thighs with salt, pepper, and 1 teaspoon of cumin to enhance flavor.

2. Place the chicken on top of the sautéed vegetables in the crockpot.

Step 4: Add Beans, Tomatoes, and Spices

1. Drain and rinse the black beans, then add them to the crockpot.

2. Pour in the diced tomatoes with their juices.

3. Add the remaining cumin, chili powder, smoked paprika, oregano, cayenne pepper, and salt and pepper to taste.

4. If you want smoky heat, stir in the chopped chipotle peppers and some of the adobo sauce (start small; you can add more later).

5. Pour in the chicken broth.

Step 5: Stir and Set the Crockpot

1. Gently stir the ingredients in the crockpot to distribute the spices and beans evenly, being careful not to disturb the chicken too much.

2. Cover with the lid.

Step 6: Cook Low and Slow

1. Set your crockpot to Low and cook for 6 to 8 hours.

   Alternatively, cook on High for 3 to 4 hours, though low and slow cooking develops deeper flavors and more tender chicken.

2. Avoid lifting the lid during cooking to retain heat and moisture.

Step 7: Shred the Chicken

1. After cooking, remove the chicken breasts or thighs from the crockpot using tongs or a slotted spoon.

2. Place the chicken on a cutting board and shred it using two forks.

3. Return the shredded chicken to the crockpot and stir to combine.

Step 8: Adjust Seasonings and Finish

1. Taste the chili and adjust the seasoning as needed—add more salt, pepper, or chili powder if desired.

2. Squeeze in the juice of 1 lime to add a bright, fresh contrast to the rich, spicy flavors.

3. Stir well to incorporate the lime juice.

Step 9: Serve and Garnish

Ladle the chili into bowls and top with your favorite garnishes, such as:

• Freshly chopped cilantro

• Shredded cheese

• Sour cream or Greek yogurt

• Avocado slices

• Jalapeño slices

• Crushed tortilla chips or strips

Serve alongside warm cornbread, rice, or a simple green salad for a complete meal.

Tips for Success

• Use fresh garlic and spices: Fresh garlic and quality spices will make a big difference in flavor.

• Beans: If you prefer, you can use dried black beans soaked overnight, but you’ll need to adjust cooking times.

• Broth: Low sodium broth allows better control over salt levels.

• Thickness: If your chili is too thin after cooking, you can thicken it by removing the lid and cooking on High for 15–30 minutes, or stirring in a slurry of cornstarch and water.