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

Slow Cooker Summer Chicken Chili

  • Author: Cassie Johnston
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x


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.



  • 8 ounces tomato sauce
  • 1 14-ounce can pinto beans, drained and rinsed
  • 1 14-ounce can 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


  1. 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.
  2. 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.
  3. Spoon chili over cooked brown rice, and top with your favorite chili toppings.


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.

  • Category: Entrees

Keywords: gluten-free, summer, slow cooker, chicken, chili

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