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Slow-Cooked Chicken Chili

This hearty chicken chili is made by slow-cooking shredded leftover roast chicken with beans, spices, and tomatoes in a crockpot until deeply flavorful and smoky. The dish develops a rich, slightly thickened texture with fragrant aromas, resulting in a comforting, rustic chili perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably roasted leftover chicken
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes preferably fire-roasted for extra flavor
  • 1 cup chicken broth or vegetable broth
  • 1 small onion diced
  • 1 bell pepper red or green diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon optional for warmth
  • 1 teaspoon cocoa powder unsweetened
  • to taste salt and pepper adjust at the end

Equipment

  • Crockpot
  • Knife
  • Cutting board
  • wooden spoon

Method
 

  1. Start by chopping the onion and bell pepper into small dice, and mincing the garlic. Set aside to prepare for the next step.
  2. Add a few drops of oil to a skillet and sauté the onion and bell pepper over medium heat until they become translucent and fragrant, about 5 minutes. This helps deepen their flavor before adding to the crockpot.
  3. Transfer the sautéed vegetables into the crockpot, along with the shredded chicken, drained beans, diced tomatoes, minced garlic, cumin, smoked paprika, cinnamon, and cocoa powder.
  4. Pour in the chicken broth and stir everything together with a wooden spoon until well combined. This creates a flavorful base for slow cooking.
  5. Cover the crockpot with its lid and set to low for 6 hours, or high for about 3 hours. During cooking, the chili will slowly simmer, developing a smoky richness and thickening slightly.
  6. Once cooked, uncover and give the chili a gentle stir. It should be bubbling and thickened, with an inviting aroma of spices and smoky notes. If it’s too watery, cook uncovered on high for an additional 20-30 minutes to reduce.
  7. Taste and adjust the seasoning with salt and pepper as needed. For extra heat, add a dash of hot sauce or chopped jalapeños.
  8. Turn off the crockpot and let the chili rest for about 10 minutes. This allows flavors to meld beautifully, making each spoonful rich and satisfying.
  9. Spoon the hearty chili into bowls, garnish with fresh cilantro or cheese if desired, and serve with warm tortillas or crusty bread for a perfect cozy meal.

Notes

For an even richer smoky flavor, add a splash of brewed coffee or a smoked paprika sprinkle just before serving. Leftovers taste even better the next day as flavors deepen.