Slow Cooker Chicken Chili

Making chili in a slow cooker is a classic timesaver and this riff on chile verde from The Roasted Root is no exception. Just a few ingredients and effortless prep result in a satisfying meal.

Ingredients for servings

    Slow Cooker Chicken Chili

  • 2 tbsp olive oil

  • 1 large yellow onion diced

  • 5 large garlic cloves minced

  • 1 jalepeno seeded, and finely chopped

  • 1 lb boneless skinless chicken breast

  • 8 oz caned green chilies undrained

  • 1 quart low-sodium chicken broth

  • 1.5 tsp ground cumin

  • 1 tsp dried parsley

  • 1 tsp dried chives

  • 0.5 tsp dried thyme

  • 1.5 tsp sea salt or more to taste


  • In a medium skillet, heat olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10–15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.

  • Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used a 6-quart slow cooker), along with the rest of the ingredients. Stir well and cover. Cook on low for 8 hours.

  • Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.

  • Serve heaping bowls of chili with your favorite toppings.

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