Slow Cooker Jalapeno Chicken Chili Recipe

It’s 5 PM. You’re tired. The family is hungry. And the idea of standing over a stove for an hour sounds impossible.

You need a hero. I’m here to be that hero. This Slow Cooker Jalapeno Chicken Chili is your weeknight rescue mission. If you love easy, creamy chicken dinners, you have to try this Creamy Spinach and Chicken Slow Cooker Pasta next.

Dump, set, forget. Come home to a house that smells amazing and a dinner that’s ready to devour. Let’s get that flavor, fast.

Recipe Overview

• Cuisine: American/Tex-Mex
• Category: Main Dish
• Prep Time: 15 minutes
• Cook Time: 4-6 hours (slow cooker)
• Total Time: 4 hours 15 minutes (minimum)
• Servings: 6 hearty bowls

Ultimate Guide to Slow Cooker Jalapeno Chicken Chili

This isn’t just another bean chili. This is your new secret weapon for crazy days.

We get maximum flavor for almost zero hands-on work. The slow cooker does the heavy lifting. Tender chicken, creamy beans, and a spicy kick from fresh jalapeños all melt together into the ultimate comfort food. For another classic, stick-to-your-ribs meal, this Slow Cooker Chicken Stew is pure cozy comfort.

No fancy techniques. No last-minute panic. Just a hearty soup that feels like a hug in a bowl. This guide gives you the perfect balance every single time.

The Simple Ingredients

I built this recipe around pantry staples. You probably have half of this already. Let’s check your shelves.

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 2-3 fresh jalapeños, diced (seeds removed for less heat)
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 (8 oz) can tomato sauce
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Let’s Get Cooking! (The Step-by-Step)

This is the easiest part. Your total active time is about 15 minutes. That’s less than one episode of your favorite show.

1. Prep your protein. Place the raw chicken in the bottom of your slow cooker. No need to chop it now.
2. Add the veggies. Scatter the diced onion, jalapeños, and minced garlic over the chicken.
3. Dump the cans. Add the black beans, pinto beans, corn, diced tomatoes, and tomato sauce. Pour in the chicken broth.
4. Season it up. Sprinkle the chili powder, cumin, oregano, salt, and pepper over everything. Give it a very gentle stir just to mix the spices into the liquid.
5. Cook it low and slow. Cover and cook on LOW for 6 hours or HIGH for 4 hours. The chicken will be fall-apart tender.
6. Shred the chicken. This is the final step! Use two forks to shred the chicken directly in the pot. Stir it all together. Taste and add more salt if needed.

What to Serve With This Dish

Bowl it up and go! But if you want to make it a full feast, here are my fast fixes.

Top it with a dollop of sour cream or Greek yogurt. The cool creaminess is perfect with the spice.

Crush some tortilla chips on top for crunch. A handful of shredded cheddar cheese is never wrong.

For a side, grab some pre-made cornbread or a simple bagged salad. Dinner is officially done.

Make This Recipe Your Own (Quick Swaps)

You’re the boss of your crockpot. Make this spicy dinner work for you.

Use ground turkey instead of chicken. Just brown it in a pan first, then add it to the pot.

Swap in kidney beans for the pinto beans. Want more heat? Leave the seeds in your jalapeños or add a pinch of cayenne.

Short on time? Use a store-bought taco seasoning packet instead of the individual spices. It’s a great shortcut.

How to Store Leftovers (If You Have Any!)

This chili gets even better the next day. The flavors have more time to mingle and get happy.

Let it cool, then store it in an airtight container in the fridge. It will keep for up to 4 days.

Reheat single servings in the microwave for a quick lunch. You can also freeze it for up to 3 months. Thaw overnight in the fridge.

NUTRITION INFORMATION

• Calories: ~380
• Protein: 35g
• Carbohydrates: 45g
• Fiber: 12g
• Fat: 6g
• Note: This is an estimate. Values change with specific ingredients and toppings.

FREQUENTLY ASKED QUESTIONS

Can I make this spicier?

Absolutely! Add an extra jalapeño, keep the seeds, or stir in a diced chipotle pepper in adobo sauce. That will really power up the heat.

My chicken is frozen. Can I use it?

Yes, but cook it on LOW for 7-8 hours. Make sure it’s fully cooked and shreds easily before serving.

Do I have to use two kinds of beans?

Nope! Use all black beans or all pinto beans if that’s what you have. The recipe is very forgiving.

See? I told you we could save dinner. This recipe is your ticket to a stress-free, flavor-packed night.

It’s the hearty, spicy comfort food you crave, without the work you don’t have time for. Your slow cooker is the real MVP here. If you’re a fan of rich, Italian-inspired flavors, you’ll adore this Slow Cooker Creamy Tuscan Chicken for your next easy meal.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!