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Slow Cooker Summer Chicken Chili

By: Cassie Johnston / Updated: June 2, 2025 / Posted: June 21, 2018

Side angle shot of Slow Cooker Summer Chicken Chili in a white bowl

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I know. When you think of chili, you think of sweatshirts and changing leaves and football games and chai lattes and pumpkin ALL THE THINGS, not the middle of summertime. But if you really think about, chili is actually the perfect summer meal! Let me explain.

Think about all the ingredients in chili—peppers, tomatoes, onions, fresh herbs—all items that are currently being produced by the literal truckload at your local farm. They are at their most flavorful, most fresh, and most affordable! So of course summer is the perfect time to make chili!

Overhead shot of ingredients for Slow Cooker Summer Chicken Chili - tomatoes, beans, rice, onions, peppers

Overhead shot of Slow Cooker Summer Chicken Chili in a slow cooker basin

The result is a hearty, yet light, version of the winter classic. The flavors are brilliant and vibrant thanks to the abundance of vine-ripened tomatoes, spicy peppers, and fresh herbs. The use of chicken in place of heavier red meat keeps the soup feeling summer-y while still giving it that stick-to-your-ribs feeling that chili is known for.

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And since it is all pulled together in the slow cooker, there is no need to heat up your kitchen by using the stove. Which is always a win in my books in the middle of summer.

Close up shot of Slow Cooker Summer Chicken Chili in a white bowl

Because the broth for the chili is a little bit thinner than the standard heavy chili base—this could be considering more of a chili soup—I like to serve mine over a bed of brown rice. The rice soaks up the sauce and adds a nice hearty grain to the mix.

You could also put it over cauliflower rice, quinoa, noodles, or mashed potatoes—or, if you prefer a thicker chili, just use a slotted spoon to serve.

Overhead shot of Slow Cooker Summer Chicken Chili in a white bowl with a metal spoon

If you are still a little concerned about serving chili in the middle of the summer, all you have to do is serve it alongside a cold frozen margarita. Balance at its finest. Enjoy!

Side angle shot of Slow Cooker Summer Chicken Chili in a white bowl

Slow Cooker Summer Chicken Chili

A chili may seem out of place in hot weather, until you remember that all the ingredients are at their peak in the summer. Slow Cooker Summer Chicken Chili is a hearty, yet light, version of the winter classic.
4.42 from 117 votes
 Print Pin Rate
Course: Soups & Stews
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Calories: 206kcal
Author: Cassie Johnston

Ingredients

  • 8 ounces tomato sauce
  • 14 ounces canned pinto beans drained and rinsed
  • 14 ounces canned black beans drained and rinsed
  • 10 ounces frozen corn
  • 1 medium onion diced
  • 1 green pepper diced
  • 3 cloves garlic minced
  • 1 jalapeno seeds removed, finely diced (plus more if you like more of a kick)
  • 2 pounds fresh tomatoes roughly chopped
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon oregano
  • Salt and pepper to taste
  • 2 large boneless, skinless chicken breasts (about 1 pound total)
  • Cooked brown rice for serving
  • Shredded cheese, sour cream, cilantro, and other chili toppings for serving

Instructions

  • Combine tomato sauce, pinto beans, black beans, corn, onion, bell pepper, garlic, jalapeno, tomatoes, chili powder, cumin, oregano, salt, and pepper in the basin of a large slow cooker. Place chicken breasts on top and close slow cooker.
  • Cook on high for 4-6 hours or low for 8-10. Thirty minutes before serving, remove chicken and shred using two forks. Return to chili and stir well.
  • Spoon chili over cooked brown rice, and top with your favorite chili toppings.

Video

Notes

You could also serve the chili over cauliflower rice, quinoa, noodles, or mashed potatoes—or, if you prefer a thicker chili, just use a slotted spoon to serve.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 35g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 999mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2086IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 4mg
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Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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4.42 from 117 votes (116 ratings without comment)

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35 Comments

  1. 5 stars
    My family has been enjoying this Summer Chicken Chili recipe for years. It never fails to please, providing all the delicious comfort of more traditional Chili recipes we favor in colder months but with such delightful and satisfying twists that we cannot go a Summer season without cooking it multiple times. Thank you, sincerely, for crafting one of our favorite recipes that has become an important seasonal meal we joyously anticipate returning to year after year.

    Reply

  2. So I did a thing. For some reason I had enchilada sauce and no tomato sauce. It worked amazingly here. My family loves this recipe.

    Reply

  3. Hi!
    I want to try this recipe but my daughter is vegetarian. If I do it without the chicken, how long should I cook it in the slow cooker?
    Thanks!
    Irene

    Reply

    1. Hi, Irene! If you’d like to make this vegetarian, we’d recommend adding more beans and keeping the cook time the same. Let us know how it turns out for you!

      Reply

  4. This recipe is delicious! We’ve made it five times this summer already, it just seems to be the perfect summer blend. It’s variable too; I double the chicken to two pounds and use boneless skinless thighs. Once, our shopper bought a poblano instead of a jalapeño and we’ve been using poblano ever since in this recipe. We just add the extra heat with hot sauce before serving.

    Reply

  5. Chili or other spicy ingredients are not so bad for hot summer days. It makes you sweat but this is good for your health. Anyway great and delicious looking meal.

    Reply

  6. Oh wow, this looks great. Chilli is something I love about winter – having a summer-appropriate recipe is wonderful. I’ll definitely be putting extra jalapeño in mine!

    Reply

  8. This chili is in my slow cooker as we speak and smells delicious! I can’t wait to have some tonight!! Thanks for the recipe, enjoying the blog!

    Reply

  10. Now I’m wanting some chili..this looks fabulous, Cassie..and with the temps we’re having now, it would be perfect…

    Reply

  11. I was looking for a recipe that used up the overabundance of tomatoes in my house and found this one. I made it tonight and it was a HIT! Thanks so much for posting this 🙂

    Reply

  12. Cassie I just made this last night (with a few small changes) and it is AWESOME! I even posted about it on my blog. Thank you for sharing such a great recipe 🙂 Your photo is beautiful!

    Reply

  15. This recipe looks wonderful – a perfect send-off for summer! New to your blog and love it – a great balance of recipes, workout, goals, info and tutorials – keep up the great work!

    Reply

  17. Ooh, I’ve been on a chicken chili kick ever since I first made a recipe that I had torn from a Martha Stewart magazine in the winter. It is definitely not for the faint of heart (or palette). I make a bunch and store it in the freezer and before I know it, I have to make more.
    I’ll definitely give this one a try because I never regret getting out my slow cooker!

    Reply

  19. I made a large roast pan of chili last summer for Steve’s bbq here at our place, thinking oh, i’ve made too much. On the grill were Oktoberfest Sausages and hamburgers. They went and so did all the chili.
    Great dish for summer bbq’s obviously. Yours looks awesome Cass.
    Mom

    Reply

  20. I love chicken chili, and this looks delicious. I can’t recall making chili in the summer though I have been craving it. As a matter of fact, I had some chili yesterday. I can’t wait to try your recipe, and I like that you put it over rice.

    Reply