If you’re looking for comfort food that practically makes itself, then you’re in for a treat with this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe. I absolutely love how simple it is to toss everything into the slow cooker, walk away, and come back to a warm, savory meal bursting with flavor. Whether you’re a chili pro or just starting out, this recipe is a lifesaver on busy days and perfect for cozy nights in.
Why You’ll Love This Recipe
- Effortless Prep: You literally dump everything in and go—minimal hands-on time, maximal flavor.
- Hearty and Healthy: Packed with protein and fiber, it’s perfect for a balanced meal that satisfies.
- Versatile Ingredients: Flexible beans and salsa additions mean you can personalize it easily.
- Family Approved: My family goes crazy for this chili, making it our go-to comfort dinner.
Ingredients You’ll Need
This Easy Slow Cooker Chicken Chili (Dump and Go) Recipe sticks to simple pantry staples and fresh basics that blend beautifully during slow cooking. Here’s a breakdown of why each component shines.
- Boneless, Skinless Chicken Breasts (or Thighs): I prefer breasts for lean protein, but thighs add extra juiciness if you like it richer.
- Tomato Sauce: The base that ties everything together with a rich, tangy flavor—look for no-salt-added if you’re watching sodium.
- Kidney Beans (or Chili, Black, Pinto Beans): Drained and rinsed to keep the texture perfect without too much starch.
- Chunky Salsa: Divided to add zest and texture; pick one with ingredients you love or mild if you want less heat.
- Ground Cumin: Adds that earthy warmth typical of chili—don’t skip this spice.
- Granulated Garlic: Provides that subtle garlic punch without overpowering the dish.
- Kosher Salt: Enhances all the flavors, so taste and adjust as needed when it’s done cooking.
Variations
One thing I adore about this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe is how adaptable it is. Feel free to tweak it based on what you have or your mood—you’ll love experimenting.
- Add Heat: When I first tried this, I added some chopped jalapeños for a spicy kick—my family loved the extra warmth.
- Use Ground Turkey or Beef: For a different protein twist, swap chicken for ground meat if you want a heartier chili.
- Vegetarian Version: Omit the chicken and double the beans plus add extra veggies like bell peppers or corn.
- Fresh Ingredients: Use fresh diced tomatoes and fresh garlic if you want more brightness and a fresher feel.
How to Make Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
Step 1: Gather and Layer Your Ingredients
Start by rinsing those beans and grabbing your chicken breasts. In your slow cooker, layer the chicken first, then pour in the tomato sauce, drained beans, half of your chunky salsa, cumin, garlic, and kosher salt. Then, top it off with the remaining salsa for that nice texture and flavor burst.
Step 2: Let It Cook Low and Slow
Set your slow cooker on low for about 4 hours. This slow simmer gives the chicken time to soak up all those spices and meld with the beans and sauce. If you’re pressed for time, high for 2.5 hours works too, but trust me, low and slow is where the magic happens.
Step 3: Shred and Stir
Once it’s cooked through, use two forks to shred the chicken right in the pot. Stir everything together to get that perfect chili consistency and let the flavors mingle for a few more minutes. This is when it really starts to smell divine!
Pro Tips for Making Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
- Choose the Right Chicken: I learned that using chicken thighs keeps the chili juicy, but breasts work great if you want it leaner.
- Don’t Overcook the Beans: Rinsing canned beans and adding them near the start prevents them from getting mushy.
- Divide Your Salsa: Adding half your salsa at the start and the rest later keeps a fresh texture and bright flavor going.
- Avoid Watery Chili: Resist the urge to lift the slow cooker lid too often; it slows cooking and can add unwanted moisture.
How to Serve Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
Garnishes
The garnishes are where I have a little fun! I love topping this chili with a dollop of sour cream, a sprinkle of shredded cheddar, and some chopped fresh cilantro. If you want a bit of crunch, tortilla strips or sliced green onions are fantastic additions, too.
Side Dishes
For sides, I usually keep it simple with some warm cornbread or flaky biscuits. Sometimes I whip up a quick salad—something fresh and crisp balances out the hearty chili beautifully.
Creative Ways to Present
For special occasions or when friends come over, I serve this chili in individual bread bowls or over baked potatoes. It feels like an upgraded dinner party that’s still comforting and casual—your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day, in my opinion. I store it in airtight containers in the fridge for up to 4 days. Make sure you cool it before refrigerating to keep it fresh longer.
Freezing
I’ve frozen this chili multiple times with great results. Just portion it out into freezer-safe bags or containers and label with the date. It freezes well for up to 3 months—perfect for meal prepping.
Reheating
When reheating, I prefer warming it on the stovetop over low heat with a splash of water or broth to thin it out slightly if needed. Microwave works in a pinch, just stir occasionally to heat evenly.
FAQs
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Can I use chicken thighs instead of breasts in this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe?
Absolutely! Chicken thighs actually hold up well in slow cooking and add extra moisture and flavor. Just adjust the cooking time if needed to ensure they’re fully cooked and tender.
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Is it necessary to rinse canned beans before adding them to the chili?
Yes, rinsing canned beans helps reduce excess sodium and prevents the chili from getting too starchy or thick. It also improves the overall texture of the beans.
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Can I make this chili spicy?
Definitely! You can add fresh peppers like jalapeños or chipotle in adobo sauce, or increase the amount of chili powder if you want more heat. Start small and adjust to your taste.
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How do I prevent my chili from becoming watery in the slow cooker?
Leave the slow cooker lid on during cooking to keep moisture in, and avoid adding extra liquid unless necessary. Using thick salsa and tomato sauce as the base helps maintain a good chili consistency.
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Can I prepare this chili the night before and cook it the next day?
Yes! You can prep all ingredients the night before, layer them in the slow cooker insert, cover, and refrigerate. In the morning, just plug in the slow cooker and cook as usual.
Final Thoughts
This Easy Slow Cooker Chicken Chili (Dump and Go) Recipe has been a game-changer in my kitchen. It’s simple, forgiving, and yields delicious results that impress both weeknight diners and guests alike. I love how it frees me up to focus on other things while the slow cooker handles the heavy lifting. I hope you give this one a try—you might just find your new favorite chili recipe that sticks with you through all seasons.
Print
Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
- Prep Time: 3 minutes
- Cook Time: 4 hours (240 minutes)
- Total Time: 4 hours 3 minutes (243 minutes)
- Yield: 6 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Easy Slow Cooker Chicken Chili is a hearty, flavorful dish made with tender chicken, kidney beans, tomato sauce, and salsa, seasoned with cumin, garlic, and salt. It’s a perfect dump-and-go meal that requires minimal prep and slow cooking to develop deep, comforting flavors.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Beans and Sauce
- 1 (15-oz) can tomato sauce
- 2 (15-oz) cans kidney beans, drained and rinsed (alternatively chili, black, or pinto beans can be used)
- 1 (15-oz) jar chunky salsa, divided
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
Instructions
- Prepare Ingredients: Drain and rinse the kidney beans thoroughly. Measure out all seasonings and have the tomato sauce and salsa ready.
- Combine Ingredients: In the slow cooker pot, place the chicken breasts or thighs at the bottom. Pour tomato sauce over the chicken.
- Add Beans and Salsa: Add the drained kidney beans and half of the chunky salsa on top of the chicken and tomato sauce mixture.
- Season the Chili: Sprinkle the ground cumin, granulated garlic, and kosher salt evenly over all the ingredients in the slow cooker.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on low for approximately 4 hours (240 minutes) until the chicken is fully cooked and tender.
- Shred Chicken and Stir: Once cooked, remove the chicken breasts or thighs and shred them using two forks. Return shredded chicken to the slow cooker, stir in the remaining salsa to incorporate.
- Final Simmer: Let the chili continue cooking with the shredded chicken and salsa for an additional 10-15 minutes to blend flavors.
- Serve: Ladle the chili into bowls and enjoy as is or with your favorite toppings such as cheese, sour cream, or cilantro.
Notes
- You can substitute chicken thighs for breasts for juicier chili.
- Adjust the salsa quantity based on your preferred spice and chunkiness level.
- For thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- To make it gluten-free, ensure salsa and seasoning do not contain gluten additives.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 372 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 73 mg
