Chicken and black bean chili is incredibly easy to prepare since the slow cooker handles the cooking for you. Simply add all of the ingredients into the slow cooker, set it, and walk away. When it’s done, you’ll be greeted with a delicious and hearty chili that’s perfect for game day. This dish not only saves time but also allows the flavors to meld beautifully, making it a favorite for busy weeknights.

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 Time: 10 minutes
Cook Time: 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 ripe avocado
shredded Cheddar cheese
sliced freen onions
chopped cillantro
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 chicken breasts into the slow cooker along with chili powder, cumin, and salt. Add the diced bell pepper, onion, and minced garlic. Pour the diced tomatoes with the juice and the salsa over top. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until the chicken is tender and easily pulled apart 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: Turn the heat off and stir in the black beans, cover, and cook for an additional 5 minutes, or until the beans are heated through. Using two forks, shred the chicken and then ladle the chili into shallow bowls and serve with desired 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.

Tips:

Try using boneless, skinless chicken thighs.

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:

sour cream
diced ripe avocado
shredded Cheddar cheese
sliced freen onions
chopped cillantro
cooked rice
crushed corn chips

Instructions

Place chicken breasts into the slow cooker along with chili powder, cumin, and salt. Add the diced bell pepper, onion, and minced garlic. Pour the diced tomatoes with the juice and the salsa over top. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until the chicken is tender and easily pulled apart with two forks.
Turn the heat off and stir in the black beans, cover, and cook for an additional 5 minutes, or until the beans are heated through. Using two forks, shred the chicken and then ladle the chili into shallow bowls and serve with desired toppings.