Life gets crazy, doesn’t it? Between work, school, and all the things in between, finding time to whip up a delicious, home cooked meal can feel like a mission impossible. You want something tasty, something that feeds everyone, and honestly, something that doesn’t leave your kitchen looking like a disaster zone.
Well, guess what? We’ve got you covered! This amazing chicken chili recipe is one of those fantastic easy dinner recipes for family that truly delivers on flavor and convenience. It is a genuine game changer, especially when you are craving cozy comfort food without all the fuss.
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Why You’ll Love This Recipe
Let’s be real, who doesn’t love a meal that practically cooks itself? This chicken chili is the definition of a dump and go crockpot dinner. You just toss everything in, set it, and forget it. That’s a win in my book, any day of the week.
It is also incredibly versatile. You can serve it over rice, with cornbread, or even as a topping for baked potatoes. The possibilities are endless, making it one of the most adaptable easy meals for dinner you will find.
Plus, this recipe is a lifesaver for your wallet. Using simple, pantry staple ingredients means you are making one of the best cheap dinners for a family without sacrificing taste. It is hearty, filling, and oh so satisfying, perfect for those chilly evenings.
Honestly, this chili is so simple, it almost feels like cheating. It is a true champion among lazy dinners, giving you more time back in your evening. Imagine kicking back with your family instead of slaving over a hot stove. Sounds pretty good, right?
Ingredients
Gathering your ingredients for this flavorful chili is a breeze. You likely have many of these items in your pantry already, which makes getting started even quicker.
- One and a half pounds boneless, skinless chicken breasts or thighs
- One fifteen ounce can tomato sauce
- Two fifteen ounce cans kidney beans, drained and rinsed or chili, black, or pinto beans
- One fifteen ounce jar chunky salsa, divided
- One teaspoon ground cumin
- One teaspoon granulated garlic
- One teaspoon kosher salt
Step By Step Instructions
Ready to make some magic happen? Whether you are a slow cooker fan, an Instant Pot enthusiast, or prefer the stovetop method, we have got the straightforward instructions you need to get this delicious chili on your table. These are truly easy dinner recipes for family friendly cooking.
Slow Cooker Instructions
First things first, divide that jar of salsa in half. You will use some now and save the rest for later. This simple step adds a burst of fresh flavor at the end.
Next, place the chicken, tomato sauce, beans, half the salsa, cumin, garlic, and salt in a six quart slow cooker. Give everything a good stir to combine all those wonderful ingredients. Remember to refrigerate the remaining salsa for adding at the very end.
Cover your slow cooker and let it do its thing. Cook on high for four to six hours, or on low for six to eight hours. You will know it is ready when the chicken is thoroughly cooked. The key here is not to uncover it during this cooking time; let it work its magic.
Once the cooking time is up, uncover and carefully remove the chicken to a cutting board. Use two forks to shred the chicken, or chop it into bite sized pieces, whatever you prefer. Then, add it right back into the slow cooker with the chili.
Finally, stir in that reserved salsa. Give it a taste and adjust with additional salt or hot sauce if you like a little extra kick. Serve it up with your favorite toppings and enjoy one of the best dump and go crockpot dinners.
Instant Pot Instructions
For those who love the speed of a pressure cooker, this method is for you. Start by placing the chicken, beans, cumin, garlic, and salt in a six quart pressure cooker. Give them a quick stir to mix everything together nicely.
Now, pour the salsa and the tomato sauce over the top of the ingredients. This is important: do not stir at this point. Just let the liquids settle over everything else.
Cover your Instant Pot and cook on high pressure for twenty minutes. Once the cooking cycle is complete, allow the pressure to naturally release. This ensures your chicken stays tender and juicy.
After the pressure has released, uncover the pot. Remove the chicken to a cutting board and shred it with two forks or chop it into bite sized pieces. Then, add the chicken back into the pressure cooker with the chili.
Stir in the remaining salsa. Take a moment to taste and add any extra salt or hot sauce if you think it needs it. Your quick and delicious chili is ready to serve with any toppings you desire.
Stovetop Instructions
If you prefer the classic stovetop method, this is just as simple and yields fantastic results. Begin by placing the chicken, tomato sauce, beans, half the salsa, cumin, garlic, and salt in a large pot or Dutch oven. Stir everything well to combine.
Remember to refrigerate the remaining salsa. You will want that fresh burst of flavor at the very end of the cooking process.
Cover the pot and bring the mixture to a boil. Once it is boiling, reduce the heat to a gentle simmer. Continue to cook, covered, for forty to fifty five minutes, or until the chicken is completely cooked through and tender.
Uncover the pot, then carefully remove the chicken to a cutting board. Shred it using two forks, or chop it into smaller, bite sized pieces. Return the shredded or chopped chicken back into the pot with the chili.
Finally, stir in the reserved salsa. Taste the chili and adjust with additional salt or a dash of hot sauce if you like a little more heat. Serve this hearty chili with your favorite fixings and enjoy!
How To Store Leftovers
Got some extra chili? That is fantastic news! This dish makes for some seriously delicious leftovers, perfect for quick lunches or another stress free dinner. Simply allow the chili to cool completely before storing.
Transfer the cooled chili to an airtight container. You can keep it in the refrigerator for up to three to four days. It reheats beautifully on the stovetop or in the microwave, making it one of the best easy meals for dinner on a busy schedule.
For longer storage, this chili freezes wonderfully. Portion it into freezer safe containers or heavy duty freezer bags. It will keep well in the freezer for up to three months. Just thaw it overnight in the fridge and reheat gently.
Tips
Making this chili is already super easy, but a few extra tips can make it even better and more tailored to your family’s taste. These suggestions ensure it remains one of your go to easy dinner recipes for family enjoyment.
Spice It Up: If your family loves a little heat, feel free to add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the cumin and garlic. You can also add some diced jalapeños for a fresh kick.
Veggie Boost: Want to sneak in some extra vegetables? Stir in a can of drained corn, some diced bell peppers, or even a handful of spinach during the last thirty minutes of cooking. This is a great way to add nutrients without much effort.
Bean Varieties: While kidney beans are classic, feel free to experiment with other beans like black beans, pinto beans, or even a mix. Each will lend a slightly different flavor and texture, keeping things interesting and still providing cheap dinners for a family.
Serving Suggestions: This chili is amazing on its own, but it truly shines with toppings. Think shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, diced avocado, or crunchy tortilla strips. Cornbread on the side is always a good idea!
Make Ahead Magic: This chili is perfect for meal prepping. Make a big batch on the weekend and enjoy it throughout the week. It only gets better as the flavors meld, making future lazy dinners a breeze.
Conclusion
So, there you have it! A truly effortless, incredibly flavorful chicken chili that works for any busy schedule. It is one of those fantastic easy dinner recipes for family that everyone will love, without you having to spend hours in the kitchen.
Whether you opt for the slow cooker, Instant Pot, or stovetop, you are guaranteed a hearty, comforting meal that is also budget friendly. Say goodbye to takeout stress and hello to delicious homemade goodness. Give this recipe a try tonight; your taste buds and your family will thank you!
FAQ
Can I Use Frozen Chicken Breasts?
Yes, you absolutely can! If using frozen chicken breasts, you might need to add an extra hour or two to the slow cooker time to ensure they are fully cooked. For the Instant Pot, you may need to increase the pressure cooking time by five to ten minutes. Always check that the chicken reaches an internal temperature of 165°F.
What If I Do Not Have Cumin or Granulated Garlic?
If you are missing cumin, you can substitute with a chili powder blend, keeping in mind it will alter the flavor slightly. For granulated garlic, fresh minced garlic works wonderfully; about three cloves should do the trick. Or, you can use garlic powder if that is what you have on hand.
Can I Make This Chili Vegetarian?
Absolutely! To make this a vegetarian friendly meal, simply omit the chicken. You can add extra beans, more vegetables like corn and bell peppers, or even a plant based ground meat substitute. It will still be a delicious and satisfying dish, perfect for easy dinner recipes for family.
How Can I Make This Chili Thicker?
If you prefer a thicker chili, you have a few options. You can mash some of the beans against the side of the pot to release their starches. Another trick is to whisk together a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering chili until it thickens. This works for all three cooking methods.
Easy Crockpot Chicken Chili
This Easy Crockpot Chicken Chili is the ultimate dump-and-go meal for busy weeknights. It’s a flavorful, budget-friendly, and comforting dinner that the whole family will love, with minimal prep and cleanup.
Requirements
Ingredients
Instructions
- Place chicken, tomato sauce, beans, half the salsa, cumin, garlic, and salt in a 6-quart slow cooker. Stir to combine.
- Refrigerate the remaining half of the salsa for later.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken is thoroughly cooked.
- Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces.
- Return the shredded chicken to the slow cooker.
- Stir in the reserved salsa. Taste and adjust seasoning with additional salt or hot sauce if desired.
- Serve hot with your favorite toppings.
Notes
Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for extra heat.
Veggie Boost: Stir in a can of drained corn or some diced bell peppers during the last 30 minutes of cooking.
Bean Varieties: Feel free to use black beans or pinto beans instead of or in addition to kidney beans.
Serving Suggestions: Top with shredded cheese, sour cream, fresh cilantro, or crunchy tortilla strips.
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