Slow Cooker Chicken Chili

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Recipe by South Your Mouth

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Slow Cooker Chicken Chili

3 large bone-in, skin-on chicken breasts

Salt and pepper to taste

1 15.5-oz bag Hurst's Slow Cooker Chili Beans, with seasoning packet

4 cups chicken broth

2 14.5-oz cans petite diced tomatoes (undrained)

1 large (or 2 small) onions, diced

1 jalapeño pepper, seeded and diced

5-6 cloves garlic, minced

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon chili powder

Cilantro (optional)

Season chicken breasts with salt and pepper; set aside. Add beans WITHOUT seasoning packet (set aside for later use), chicken broth, tomatoes, jalapeño and garic to a large slow cooker then mix well.

Place chicken on top of bean mixture. Cover and cook on high for 4-6 hours or until chicken is cooked through.

Remove chicken and cover tightly with aluminum foil. Stir in seasoning packet, salt, cumin and chili powder. Reduce heat to low and continue cooking for 2 hours or until beans are tender.

Remove skin and bones from chicken then shred with a fork or cut into cubes. Add chicken to chili, mix well, then turn off heat and let chili rest, covered, for 45 minutes to one hour (this will thicken the chili).

Serve with fresh cilantro if desired. I highly recommend it! I also added about a cup of chopped fresh cilantro to the slow cooker just before serving the chili and thought the crisp, fresh taste really brightened the chili perfectly!


  • You can also use a whole chicken or other bone-in, skin-on chicken pieces.
  • I do not recommend using boneless, skinless chicken breasts but if you use them, remove as soon as they are cooked through. Do not let them cook 5-6 hours. I would also add 4 tablespoons butter to substitute the richness the skin and bones provide.
  • If you like a lot of tomato taste in your chili, consider adding 2-3 tablespoons tomato paste after the chicken is removed and the heat reduced to low.
  • If you can’t find Hurst's Slow Cooker Chili Beans in your market, please ask your grocer for them. Until then, you can also substitute 2 cups Hurst's Dried Pinto Beans plus 1 packet chili seasoning mix.