This Slow Cooker Chicken and Black Bean Chili is one of those dinners that makes a busy night a whole lot easier. Add everything to the slow cooker, let it do its thing, then shred the chicken and stir in the black beans. It’s hearty, full of flavor and even better once everyone adds their favorite toppings.

Chicken and black bean chili in a cream-colored bowl with two sprigs of parsley and tostada chips, broken on top of the chili, on a brown cutting board.

Serves: 5–6
Prep: 10 minutes
Cook: LOW 5–6 hours or HIGH 3–4 hours

Ingredients

1½ lbs boneless, skinless chicken breasts
2 tsp chili powder
2 tsp ground cumin
¾ tsp salt
1 bell pepper (diced)
1 small onion (diced)
3 garlic cloves (minced)
1-14.5 oz can of petite diced tomatoes in juice (undrained)
2 cups regular or chunky salsa
1-15.5 oz can of black beans (rinsed and drained)

Optional Topping

Sour cream
Diced avocado
Shredded cheddar cheese
Sliced green onions
Chopped cilantro
Cooked rice
Crushed corn chips

Chicken breasts on a white plate, diced onions in a small white bowl, petite diced tomatoes in a small glass jar, chunky salsa in a glass jar, a yellow bell pepper, garlic, slat, ground cumin and chili powder with black bean in a small white bowl on brown parchment paper on a brown cutting board by the window.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Place the chicken breasts in the slow cooker and season with chili powder, cumin and salt. Add the bell pepper, onion and garlic, then pour the diced tomatoes with their juice and the salsa over the top. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easily shreds with two forks.

Diced onions and diced yellow bell peppers on top of skinless, boneless chicken breasts in a slow cooker.

Diced onions and diced yellow bell peppers on top of skinless, boneless chicken breast, diced tomatoes, spiced, and salsa in a slow cooker.

Step 2: Shred the chicken with two forks, then stir in the black beans. Cover and let the beans warm through for about 5 minutes. Ladle into bowls and add your favorite toppings..

Black beans in a white dish being poured into the slow cooker with the chicken chili and all the other ingredients that have been cooked for six hours on low setting. All on the counter.

🍋 Simply Made Suggestions & Swaps

Swap the chicken breasts for boneless, skinless chicken thighs.
Use mild, medium or hot salsa to easily control the heat.
Set out the toppings and let everyone build their own bowl.

🌶️ Before You Go…

If easy slow cooker dinners are your thing, don’t stop here. Check out our collection of easy chicken dinners for more simple recipes that make weeknights a little easier.

Chicken and Black Bean Chili

Chicken and black bean chili is incredibly easy to prepare since the slow cooker handles the cooking for you.

Tara

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Equipment

Slow cooker

Ingredients

1½ lbs boneless skinless chicken breasts
2 tsp chili powder
2 tsp ground cumin
¾ tsp salt
1 bell pepper (diced)
1 small onion (diced)
3 garlic cloves (minced)
1-14.5 oz can of petite diced tomatoes in juice (undrained)
2 cups regular or chunky salsa
1-15.5 oz can of black beans (rinsed and drained)

Optional Toppings:

Optional Toppings
Sour cream
Diced avocado
Shredded cheddar cheese
Sliced green onions
Chopped cilantro
Cooked rice
Crushed corn chips

Instructions

Place the chicken breasts in the slow cooker and season with chili powder, cumin and salt. Add the bell pepper, onion and garlic, then pour the diced tomatoes with their juice and the salsa over the top.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easily shreds with two forks.
Shred the chicken with two forks, then stir in the black beans. Cover and let the beans warm through for about 5 minutes. Ladle into bowls and add your favorite toppings.