Oh my gosh, you have to try this Crockpot 3-Bean Chicken Chili—it’s been my go-to weeknight lifesaver for years! Picture this: tender chicken, three kinds of beans, and just the right kick of spices, all simmering away while you go about your day. I first made this when my oldest was a toddler (read: chaos central), and now it’s the meal my family begs for when the weather turns chilly. The best part? You literally dump everything in the slow cooker and walk away. Four hours later? Boom—hearty, flavorful chili that tastes like you slaved over it. Trust me, this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot 3-Bean Chicken Chili
Listen, I don’t just make this chili because it’s easy (though wow, is it ever!). Here’s why it’s become my cold-weather obsession:
- Set-it-and-forget-it magic: Dump everything in before work, come home to a house that smells like a cozy café
- Flavor that punches way above its weight: The fire-roasted tomatoes and chiles add smoky depth you’d swear took hours of stirring
- Your kitchen, your rules: Swap beans based on what’s in your pantry, dial the cayenne up or down – it’s foolproof
- Meal prep superstar: Tastes even better next day, and freezes like a dream for those “I can’t even” nights
Seriously, this chili’s like the reliable best friend of recipes – always there when you need it! Trust me, this one’s a keeper.
Ingredients for Crockpot 3-Bean Chicken Chili
Okay, let’s talk ingredients – and I promise, nothing fancy here! This is the kind of recipe where you’ll probably have half this stuff in your pantry already. Here’s what you’ll need:
- The protein: 1 pound boneless, skinless chicken breasts (raw – they’ll cook perfectly in the slow cooker)
- The bean brigade: 1 can (15 oz each) black beans, butter beans, and cannellini beans (all drained and rinsed – trust me, skip the rinsing and you’ll regret it!)
- The flavor bombs: 1 can (16 oz) fire-roasted tomatoes (don’t drain these – that juice is liquid gold), 1 can (4 oz) fire-roasted green chiles
- The aromatics: 2 medium onions (diced), 6 cloves garlic (minced – or cheat like I do with the jarred stuff)
- The spices: 1 tablespoon cumin (the secret weapon), 1 teaspoon cayenne pepper (adjust to your bravery level), salt and pepper to taste
- The liquid: 1 cup low-sodium chicken stock (or water in a pinch), 2 tablespoons olive oil
See? Nothing crazy – just good, honest ingredients that come together like magic in your crockpot!
How to Make Crockpot 3-Bean Chicken Chili
Alright, let’s get cooking! This chili couldn’t be simpler – I’m talking “almost too easy to believe it tastes this good” simple. Here’s exactly how I make it:
Step 1: Prep the Slow Cooker
First things first – let’s make cleanup a breeze! I always use a slow cooker liner (game changer for busy moms), but you can also give your crockpot a quick spray with cooking oil. Either way, you’ll thank yourself later when you’re not scrubbing baked-on chili remnants!
Step 2: Sauté Aromatics (Optional But Worth It!)
Here’s my little secret: while you can totally just dump everything in raw, taking 5 minutes to sauté the onions and garlic first makes ALL the difference. Heat that olive oil in a pan, cook the diced onions until they’re soft and translucent (about 3 minutes), then toss in the garlic for just 30 seconds – until you smell that amazing aroma. Transfer this golden goodness right into your waiting crockpot.
Step 3: Layer Ingredients Like a Pro
Now for the fun part – the dump-and-go magic! Place your raw chicken breasts at the bottom (they’ll cook perfectly in all those juices). Then pile on everything else: all three types of beans, the fire-roasted tomatoes WITH their juices, green chiles, spices, and chicken stock. Give everything above the chicken a gentle stir – no need to disturb those chicken breasts!
Step 4: Cook and Shred to Perfection
Pop the lid on and let your crockpot work its magic! Cook on high for 4 hours or low for 6 hours – either way, you’ll know it’s done when the chicken shreds easily with forks (and hits 165°F on your meat thermometer). My favorite part? Fishing out the chicken breasts, shredding them right on my cutting board, then stirring all that tender goodness back into the chili. The beans will be plump, the broth rich, and your kitchen will smell like heaven!
Tips for the Best Crockpot 3-Bean Chicken Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:
- Bean swap magic: Out of butter beans? Use kidney beans or chickpeas instead – the texture stays perfect!
- Spice control: Start with 1/2 tsp cayenne, then add more after cooking if needed (it intensifies as it simmers).
- Chicken timing: Check at 3.5 hours on high – overcooked chicken gets stringy fast.
- Thickening trick: For richer chili, mash some beans against the pot before serving.
Remember – great chili is forgiving, so don’t stress! My first attempt was… let’s just say “interesting,” and now it’s a family favorite. If you need more easy weeknight ideas, check out my fajita chicken inspiration!
Print
Hearty Crockpot 3-Bean Chicken Chili Recipe in 4 Hours
A hearty and flavorful 3-bean chicken chili made easily in a crockpot, perfect for busy weeknights.
- Total Time: 4 hours 10 mins – 6 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 1 pound boneless, skinless raw chicken breast
- 1 can (16 oz) fire-roasted tomatoes
- 2 cans (15 oz each) cannellini beans or black-eyed peas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (4 oz) fire-roasted green chiles
- 2 medium onions, diced
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1 Tbsp cumin
- 1 tsp cayenne pepper
- 1 cup low-sodium chicken stock
- Salt and pepper to taste
Instructions
- Set up your slow cooker with a liner for easy cleanup.
- Heat olive oil in a saucepan. Cook onions until translucent, add garlic for the last 30 seconds, then transfer to the slow cooker. (You can skip this step and add them raw.)
- Layer the chicken in the slow cooker, then add remaining ingredients on top. Gently mix everything above the chicken.
- Cover and cook for 4 hours on high or 6 hours on low.
- Check the chicken temperature with a thermometer (165°F minimum). Shred the chicken before serving.
Notes
- Use any beans you prefer.
- Adjust cayenne pepper for spiciness.
- For extra flavor, top with shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 10 mins
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 50mg
Serving Suggestions for Crockpot 3-Bean Chicken Chili
Now for the best part – loading up your bowl! I love setting up a little topping bar when serving this chili – it makes everyone feel fancy. Here’s what’s always on our table:
- The classics: Shredded cheddar cheese, dollop of sour cream, and fresh cilantro leaves
- The crunch: Crumbled tortilla chips or oyster crackers for texture
- The sides: Warm cornbread muffins (my kids go nuts for these) or simple buttered rice
Pro tip: Leftover chili makes killer nachos the next day – just saying!
Storing and Reheating Crockpot 3-Bean Chicken Chili
Here’s the beautiful thing about this chili – it gets better as it sits! Store leftovers in airtight containers (I’m obsessed with glass ones) for up to 4 days in the fridge. Freeze portions in freezer bags for up to 3 months – just thaw overnight when cravings strike. To reheat, I prefer the stovetop (medium heat with a splash of broth to loosen it up), but the microwave works in a pinch – just stir every 30 seconds to avoid hot spots. Pro tip: Label freezer bags with the date unless you enjoy chili roulette!
Crockpot 3-Bean Chicken Chili FAQs
I get asked about this chili all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use dry beans instead of canned?
Oh honey, I’ve tried – and learned the hard way! Dry beans need soaking and precooking before slow cooking, or they’ll stay hard as rocks. Stick with canned for this recipe (but don’t forget to rinse them – that starchy liquid makes chili cloudy).
Help! My chili’s too thin – how do I thicken it?
No worries – we’ve all been there! My go-to trick: mash some beans against the pot with a fork or blend 1/2 cup of the chili and stir it back in. If you’re really in a pinch, a sprinkle of cornmeal works magic too.
Can I freeze leftovers?
Absolutely! This chili freezes like a dream – just cool it completely first. I freeze flat in gallon bags (perfect for stacking) or portion into containers. Thaw overnight in the fridge, then reheat gently with a splash of broth.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work fine, but you’ll miss that smoky depth. Try adding 1/2 teaspoon smoked paprika to compensate – it’s my little cheat when I’m out of the good stuff!
Can I make this vegetarian?
Totally! Swap chicken for extra beans or diced mushrooms, use veggie broth, and maybe add a tablespoon of soy sauce for that umami kick. My vegetarian sister swears by this version!
Nutritional Information for Crockpot 3-Bean Chicken Chili
Okay, let’s talk numbers – but remember, these are just estimates! Your exact nutritional values will dance around a bit depending on your specific ingredients (like how much cheese you pile on top – no judgment here!). Here’s the scoop per serving:
- Calories: Around 350 (perfect for that cozy-full feeling)
- Protein: 25g (thanks, chicken and beans!)
- Fiber: 12g (hello, happy digestion)
- Carbs: 45g (mostly from those wholesome beans)
And psst – it’s naturally low in fat (just 8g per bowl) unless you go wild with toppings. But let’s be real – a little extra cheese never hurt anyone! If you are looking for other healthy slow cooker options, check out this crockpot lasagna soup.
Share Your Crockpot 3-Bean Chicken Chili Experience
Did you make this chili? I’d love to hear how it turned out! Leave a quick rating below or tag me on Instagram with your photos – nothing makes me happier than seeing your cozy chili creations. Now go enjoy that delicious bowl! For more updates, follow along on social media!
