Chicken chili crockpot with black beans and corn

There’s something about a slow-simmered pot that wraps the kitchen in a warm, cozy hug — the kind of hug that smells like cumin and caramelized onions. I make this chicken chili in the crockpot on chilly nights when I crave something comforting but don’t want to babysit a stove. The aroma of diced tomatoes and roasted corn mingling with black beans fills the house, and by the time guests arrive, the whole room smells like fall. This recipe keeps dinner easy, colorful, and perfectly spoonable — bright lime, creamy beans, and tender shredded chicken that practically melts into the broth.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 240–300 minutes (4–5 hours on LOW or 2–3 hours on HIGH)
• Total Time: 255–315 minutes

Why This Recipe is Awesome

It’s a one-pot wonder that tastes like you spent all day stirring when in reality you did other things (read: laundry, emails, snack breaks). The texture mixes creamy black beans, sweet corn kernels that pop, and shredded chicken that stays juicy. The flavor lives between zesty and smoky with a touch of heat — simple, homey, and impossible not to scoop with tortilla chips. It’s so easy even your crockpot will high-five you.

Ingredients

For the Main Dish:

• 2 lbs boneless skinless chicken breasts (about 3 medium)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can whole kernel corn, drained (or 1 1/2 cups frozen corn)
• 1 (14.5 oz) can diced tomatoes with green chiles (or plain diced tomatoes)
• 1 cup low-sodium chicken broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp olive oil (for a quick sauté)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro (optional)

For the Sauce / Garnish (if applicable):

• Toppings: shredded cheddar or Monterey Jack, sour cream or plain Greek yogurt, sliced avocado, extra chopped cilantro, lime wedges, tortilla chips or warm tortillas

How I Make It

Step 1:

I heat 1 tbsp olive oil in a skillet over medium-high heat and sauté the diced onion until it softens and smells sweet — about 4 minutes. I add the minced garlic and stir for another 30 seconds until fragrant. This little step builds a deeper flavor base; skip it only if you’re in a real hurry.

Step 2:

I transfer the sautéed onion and garlic to the crockpot, then stir in the tomato paste, chili powder, cumin, smoked paprika, and oregano. I add the chicken breasts, drain-and-rinsed black beans, corn, diced tomatoes, and 1 cup chicken broth. I give everything a good stir so the spices coat the beans and chicken evenly.

Step 3:

I set the crockpot to LOW for 4–5 hours or HIGH for 2–3 hours. While it cooks, the kitchen fills with warm, smoky aromas and a little bubbling sound from the crockpot lid. I avoid lifting the lid frequently — every peek steals heat and adds time.

Step 4:

When the chicken reaches an internal temperature of 165°F (I use an instant-read thermometer), I remove it to a cutting board and shred it with two forks — it falls apart easily. Then I stir the shredded chicken back into the chili and taste for seasoning, adding more salt, pepper, or a squeeze more lime if it needs brightness.

Step 5:

I finish with a squeeze of lime juice and a handful of chopped cilantro. I serve the chili hot with toppings: melty cheese, a dollop of Greek yogurt for tang, creamy avocado slices, and crunchy tortilla chips. The colors pop — deep red broth, black beans, and flecks of green — and every spoonful tastes like a cozy dinner party in a bowl.

Pro Tips

• For extra depth, brown the chicken quickly in the skillet before adding to the crockpot; those browned bits add savory complexity.
• If you like a thicker chili, mash a few beans against the crockpot side with a spoon or stir in 2 tbsp masa harina mixed with water during the last 20 minutes.
• Use frozen corn for a fresher bite; canned works great when you want pantry convenience.
• Leftovers taste even better the next day after the flavors meld. Reheat gently on the stove or in the microwave.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie chicken to cut hands-off time; flavor stays rich.
• Use black beans → pinto beans or kidney beans; pinto adds creaminess, kidney keeps shape more.
• Make it vegetarian: replace chicken with extra beans and add 1 cup chopped sweet potato for heft.
• Dairy-free: skip cheese and Greek yogurt; top with sliced avocado and cilantro instead.

Variations & Tips

• Spicy: add 1 chopped jalapeño with the onions or stir in 1/2 tsp cayenne.
• Smoky: drop in 1 chipotle pepper in adobo or 1 tsp chipotle powder.
• Kid-friendly: reduce chili powder to 1 tsp and skip jalapeños.
• Tex-Mex twist: stir in 1/2 cup corn salsa before serving for freshness.
• White chicken chili: swap black beans and tomatoes for cannellini beans and green chiles, and finish with a touch of cream.
• Crockpot-to-grill: finish bowls under the broiler with cheese for a minute to get crispy, cheesy edges.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Let the chili cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Use a larger crockpot or cook in two batches. If you double, the cook time stays similar, but the crockpot might take longer to reach full heat; add 30–60 minutes on LOW as needed.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You know it’s done when the chicken reaches 165°F and shreds easily, the beans and corn taste tender, and the spice blend smells aromatic and well-blended.

What if I don’t have ingredient X?

Missing diced tomatoes? Use plain tomatoes plus a pinch of smoked paprika for flavor. Out of cumin? Use a blend of chili powder and a pinch of coriander as a quick swap.

How I Like to Serve It

I ladle this chili into deep bowls and scatter shredded cheese on top so it melts in ribbons. I serve lime wedges, sliced avocado, and tortilla chips on the side for crunch. Pair it with a simple green salad and a cold beer or a zesty margarita for a weekend dinner. It works for weeknights, potlucks, or any night you want a hug in a bowl.

Notes

• Store leftovers in the fridge up to 3 days or freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Safe cooking temp for chicken: 165°F. Always check with an instant-read thermometer.

Final Thoughts

Closing: Cozy bowls, simple prep, and a crowd-pleasing flavor — now go impress someone (or just yourself) with this slow-cooked chicken chili!