Easy Slow Cooker Chicken Chili (Dump and Go) Recipe

If you’re looking for a hearty, comforting meal that’s as simple as it is delicious, you’re going to love this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe. I absolutely love how this turns out because it’s packed with flavor, super low effort, and perfect for busy days when you want dinner ready with minimal fuss. Once you try this, you’ll see why my family goes crazy for it!

this Recipe

Ingredients You’ll Need

These ingredients come together to create that cozy, flavorful chili you’ve been craving. You’ll find they’re pantry-friendly and straightforward, which makes shopping a breeze. Pro tip: If you prefer shredded chicken, thighs will give you extra juiciness, but breasts work perfectly too.

• Boneless, skinless chicken breasts (or thighs): I usually go with breasts for lean protein, but thighs add a bit more flavor and moisture if that’s your thing.
• Tomato sauce: The base of this chili—it’s smooth and helps marry all the flavors.
• Kidney beans (or chili, black, or pinto beans): I love kidney beans for texture, but feel free to mix it up with whatever beans you have on hand.
• Chunky salsa (divided): This adds a fresh, zesty kick. Using chunky salsa means you get little bites of peppers and onions that brighten the chili.
• Ground cumin: Essential for that warm, earthy chili flavor—don’t skip it!
• Granulated garlic: Gives a subtle savory depth without overpowering the dish.
• Kosher salt: Always tastes better with the right amount of salt, and kosher salt is my go-to for even seasoning.

Variations

One of the best things about this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe is how easy it is to customize. I often tweak it depending on what’s in the pantry or how spicy I feel that day, and that’s the beauty of a dump-and-go style slow cooker meal—you’re in total control.

• Spice it up: I like adding a pinch of cayenne or some chopped jalapeños for a little extra heat—my family loves it fiery, but you can keep it mild too.
• Vegetables: Toss in some diced bell peppers or corn for extra color and texture; it’s super easy to sneak in veggies this way.
• Beans swap: Feel free to experiment with different beans like black or pinto, depending on what you have or your flavor preference.
• Make it dairy-free or vegan: Simply swap chicken for chickpeas or firm tofu and all dairy toppings for plant-based alternatives.

How to Make Easy Slow Cooker Chicken Chili (Dump and Go) Recipe

Step 1: Gather and Layer Your Ingredients

This recipe is truly dump and go. Start by placing the chicken breasts (or thighs) at the bottom of your slow cooker. Then add the tomato sauce, drained and rinsed beans, half the chunky salsa, cumin, granulated garlic, and kosher salt. I always make sure to spread the salsa evenly on top to help flavor the chicken as it cooks.

Step 2: Let the Slow Cooker Work Its Magic

Cover your slow cooker and cook on low for about 4 hours—or on high for 2 to 3 hours if you’re short on time. You’ll know it’s ready when the chicken is tender enough to shred easily with two forks. I usually check just before serving to give the chili a gentle stir and shred the chicken right in the pot.

Step 3: Finish with Salsa and Serve

Once shredded, stir in the remaining chunky salsa for a fresh, bright finish. This little step adds a nice texture contrast and an extra zing to the chili. Serve it up hot, and enjoy!

How to Serve Easy Slow Cooker Chicken Chili (Dump and Go) Recipe

Garnishes

I love topping this chili with a dollop of sour cream or Greek yogurt because it cools down the spices just right. A sprinkle of shredded cheddar cheese and some fresh cilantro brightens it up too. If you like a little crunch, crushed tortilla chips or sliced jalapeños add a nice little kick.

Side Dishes

This chili pairs beautifully with simple sides like cornbread or warm flour tortillas. For something lighter, a crisp green salad or steamed rice balances the meal perfectly.

Creative Ways to Present

For gatherings, I’ve tried serving this chili in mini bread bowls for a fun, cozy vibe. Another time, I set up a chili bar with various toppings and let everyone customize their bowl. It’s always a crowd-pleaser and makes serving easy.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and they usually last about 3 to 4 days. When I reheat, the chili tends to thicken up nicely, making it taste even better the next day.

Freezing

This chicken chili freezes like a dream. I portion it into freezer-safe containers or bags, label them, and it keeps for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to avoid sticking. Adding a splash of water or broth helps loosen it up if it thickened too much in the fridge.

FAQs

Final Thoughts

When I first tried this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe, I was hooked immediately—not just because it’s fuss-free, but because the flavors are so satisfying and the chicken stays tender all day long. It’s one of those recipes that quickly became a family favorite, perfect for busy evenings or casual get-togethers. I can’t recommend it enough if you want something cozy without standing over the stove. Give it a try; I promise you’ll be glad you did!

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