Simple chicken chili crockpot stew with beans and tomatoes

Okay, honest confession: I once tried to make a “fancy” stew on a weeknight and ended up ordering pizza. That taught me two things — don’t overcomplicate dinner, and slow cookers are basically tiny, lazy sous-chefs. This chicken chili crockpot stew tastes like something I’d make on a chilly Sunday while the house smells like garlic and cumin, and you can walk away and actually finish that crossword. It’s cozy, dependable, and full of tomato-y warmth with beans that give a lovely, creamy bite. If you like simple comfort food that plays nice with leftovers, this one’ll become a go-to. Plus, it makes the house smell like dinner won the day.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 360 minutes (low) or 180 minutes (high)
• Total Time: 380 minutes (low) or 200 minutes (high)

Why This Recipe is Awesome

Because it tastes like a hug in a bowl. You get tender, shreddable **chicken**, silky **beans**, and bright **tomatoes** all simmered together until the flavors sing. The texture balances creamy beans and chunky veggies, and the aroma of cumin and smoked paprika will make your kitchen smell irresistible. It’s so easy even your oven can’t mess it up — toss, set, and come back to dinner ready. Who doesn’t love a meal that practically makes itself?

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless **chicken breasts** or thighs (about 3–4 pieces)
• 2 cups low-sodium **chicken broth**
• 1 (14.5 oz) can **diced tomatoes**, undrained
• 1 (15 oz) can **black beans**, drained and rinsed
• 1 (15 oz) can **pinto beans** or cannellini, drained and rinsed
• 1 medium **yellow onion**, diced (about 1 cup)
• 1 red or green **bell pepper**, diced
• 3 cloves **garlic**, minced (about 1 tbsp)
• 2 tbsp **olive oil**
• 2 tbsp **chili powder**
• 1 tsp **ground cumin**
• 1 tsp **smoked paprika**
• 1 tsp kosher **salt** (adjust to taste)
• 1/2 tsp freshly ground **black pepper**
• 1 bay leaf (optional)
• 1 tbsp **lime juice** (fresh)
• 2 tbsp chopped **cilantro** for garnish (optional)

For the Sauce / Garnish (if applicable):

• Optional toppings: **shredded cheddar** or pepper jack, **sour cream**, sliced **avocado**, extra **lime wedges**, and chopped **green onions**.

How I Make It

Step 1:

Heat a skillet over medium-high heat and add 2 tbsp olive oil. I like to brown the outside of the chicken just enough to give it color — about 2 minutes per side. You’ll hear a satisfying sizzle and smell that toasty, savory note. Browning isn’t necessary, but it deepens flavor. Transfer the chicken to the crockpot.

Step 2:

In that same skillet, sauté the onion and bell pepper for 3–4 minutes until translucent and slightly soft — the edges will turn glossy and sweet. Add the garlic, chili powder, cumin, and smoked paprika, and stir until fragrant (about 30 seconds). That spicy, toasted aroma is my favorite step — it tells me the stew is about to get really good.

Step 3:

Dump the sautéed veggies into the crockpot over the chicken. Add the diced tomatoes (with juices), both cans of **beans**, chicken broth, bay leaf, and a generous pinch of salt and pepper. Give everything a gentle stir to distribute the spices. The colors look lively — ruby tomatoes against creamy beans — and that texture contrast will make every spoonful interesting.

Step 4:

Cover and cook on LOW for 6 hours or HIGH for 3 hours. When the time’s up, remove the chicken and shred it with two forks on a cutting board (it should pull apart easily — tender and juicy). Return the shredded chicken to the crockpot and stir. Taste and adjust seasoning; add lime juice to brighten the stew. If the broth feels thin, mash a few beans against the side to thicken it naturally.

Step 5:

Serve hot with your favorite toppings — I love a dollop of sour cream, a sprinkle of cheese, and a squeeze of lime. The stew will steam and perfume the room the moment you bring it to the table. Garnish with cilantro and green onions for a fresh pop of color and crunch.

Pro Tips

• Brown the chicken if you have the extra 5 minutes — it adds depth and a lovely toasted note. Skip it if you’re rushed and still get great flavor.
• If you prefer a thicker stew, remove 1 cup of beans before cooking, mash them, and stir back in during the last 30 minutes.
• Use chicken thighs for richer flavor and less chance of drying out; breasts work fine and shred beautifully.
• For the cleanest finish, skim excess fat from the surface with a spoon or a paper towel before serving.

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

• Replace **chicken** with firm tofu (press and cube) for a vegetarian option — expect a milder, less rich texture, so add an extra tsp of smoked paprika for depth.
• Swap one bean type for **kidney beans** or chickpeas for different textures; chickpeas add nuttiness.
• Use low-sodium broth or water if you prefer less salt; adjust seasoning at the end.
• Make it dairy-free by skipping cheese and sour cream; use avocado and cilantro for creaminess instead.

Variations & Tips

• Spicy: Add 1–2 diced jalapeños or 1/2 tsp cayenne for heat.
• Kid-friendly: Omit extra chili powder and keep spices mild; serve with corn chips on the side.
• Hearty grain bowl: Spoon over warm **rice** or **quinoa** for a filling lunch.
• Mexican street twist: Stir in 1/2 cup frozen corn and top with crumbled cotija and pickled red onions.
• One-pot version: Brown the chicken and simmer everything in a heavy pot on low for 45–60 minutes if you don’t own a crockpot.
• Creative twist: Stir in 2 tbsp peanut butter for a surprisingly cozy, slightly nutty finish—trust me.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make it a day ahead and let flavors meld overnight in the fridge. Reheat gently on the stove over medium-low, stirring occasionally. The stew often tastes even better the next day.

Can I double the recipe?

Sure thing. Use a large crockpot (6–8 quart) for doubling and keep the same cooking time on low — the stew warms evenly. If you overfill, add 30–60 minutes to the cook time.

Can I substitute butter with oil?

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

How do I know it’s done?

The chicken should shred easily with forks and reach an internal temperature of 165°F. Beans should be soft but not mushy. The stew will smell fragrant and look slightly reduced at the edges.

What if I don’t have ingredient X?

Out of cumin? Use a pinch more smoked paprika and a little coriander if available. No bell pepper? Add extra onion and a cup of corn for sweetness.

How I Like to Serve It

I ladle this chicken chili stew into deep bowls and pile on avocado slices, a handful of shredded cheese, and a lime wedge. It shines on busy weeknights, warms everyone after outdoor chores, and packs perfectly for lunches. Pair with tortilla chips for scooping or serve over rice for a hearty dinner. Glass of crisp lager or a simple iced tea rounds it out nicely.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
• Reheat gently on the stove or in the microwave, and check chicken temperature — safe internal temp for chicken is 165°F.

Final Thoughts

Closing: This cozy, forgiving crockpot stew proves weeknight dinners don’t have to be stressful — just a little prep, a set-it-and-forget-it attitude, and you’ll come home to a pot full of comfort. Now go impress someone — or just yourself — with your homemade masterpiece!