With fall right around the corner, it’s a good idea to start curating those cold weather comfort foods that make you feel all warm and fuzzy inside.

Slow cooker black bean chicken chili is one way I like to change up an old classic!

The chicken soaks up all the yummy juices that come together as it slowly simmers all day long, and it’s pretty much fall-apart-tender by the time it’s done.


Slow Cooker Black Bean Chicken Chili Recipe
And, as I’m sure you can imagine, the scents that fill your house when you come home after a full day of shopping hard day’s work are nothing short of amazing.

I like to pair my black bean chicken chili with a dollop of sour cream and a sprinkle of freshly chopped green onions. My husband likes to add shredded cheese and a few shakes of hot sauce. The great thing about chili, in general, is that it’s flexible like that.

Slow Cooker Black Bean Chicken Chili Recipe
We all love it paired with buttery cornbread.

Yummmmmm!!!! I can’t wait to make it again!

Slow Cooker Black Bean Chicken Chili
Prep time
Cook time
Total time
A tasty "set it and forget it" alternative to traditional chili!
Recipe type: Slow Cooker
Serves: 4 to 6 bowls
  • 2 large chicken breasts
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 2 tablespoons + 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 1 14.5-oz can chicken broth
  • 1 14.5-oz can diced tomatoes
  • 1 14.5-oz can diced tomatoes with green chilis
  • 1 8-oz can tomato sauce
  • 1 14.5-oz can black beans, drained and rinsed
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  1. Preheat a skillet over medium-high heat. Sprinkle the chicken breasts on both sides with the poultry seasoning, salt, and 1 teaspoon chili powder.
  2. Add the olive oil to the skillet, followed by the chicken breasts. Cook them for 5 minutes, flip them, and then continue cooking for 5 more minutes.
  3. Remove the chicken to a plate and let it rest.
  4. Mix the remaining ingredients together in a slow cooker.
  5. Roughly chop the seared chicken breasts into large bite-sized pieces, and stir it into the slow cooker. Cover and cook on low for 8 hours.
Serve with shredded cheddar or Monterey Jack cheese, sour cream, freshly chopped green onions, and a side of cornbread.


Subscribe here to have delightfully chic (and sometimes snarky) opinions on must-have experiences delivered straight to your inbox!

Note: Our posts might contain affiliate links. In case you don't know what those are, let us break it down for you. You buy the things we recommend; we get some cash. And when we say cash, we really mean change. Like, thirty-one cents. Fortunately, every little bit helps and we appreciate that you like what we like.