Tomato Basil Chicken Chili (Slow Cooker) – Cozy, Bright, and Effortless

This Tomato Basil Chicken Chili is a slow cooker recipe that brings bold flavor with very little work. It’s hearty like classic chili, but lighter and fresher thanks to tomatoes, basil, and lean chicken. The slow simmer builds depth without babysitting a pot.

It’s the kind of weeknight meal that tastes like you worked harder than you did. Serve it with crusty bread or over rice, and dinner is done.

What Makes This Special

This chili blends the comfort of a traditional bowl with the freshness of Italian-inspired flavors. Think rich tomatoes, sweet basil, garlic, and tender chicken, all mingled with just enough spice to keep it interesting.

It’s versatile, too—great for meal prep, freezer-friendly, and easy to customize with beans, veggies, or heat. Best of all, the slow cooker does the heavy lifting, so you get deep flavor with minimal effort.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs for a richer flavor)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed (optional but recommended)
• 3 tablespoons tomato paste
• 1 cup low-sodium chicken broth (start with 1 cup; add more to thin as needed)
• 1 teaspoon dried basil (for slow cooking)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2–1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup fresh basil leaves, chopped (stirred in at the end)
• Juice of 1/2 lemon (or 1–2 teaspoons red wine vinegar for brightness)
• Optional toppings: grated Parmesan, a dollop of Greek yogurt or sour cream, extra basil, crushed red pepper, or a drizzle of olive oil

Step-by-Step Instructions

1. Prep the aromatics. Dice the onion and bell pepper, and mince the garlic. Rinse and drain the beans if using.

   Chop the fresh basil and set it aside for the end.

2. Build flavor (optional but recommended). In a skillet, warm olive oil over medium heat. Sauté onion and bell pepper with a pinch of salt for 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

   Transfer to the slow cooker. This step boosts flavor.

3. Layer the slow cooker. Add crushed tomatoes, fire-roasted tomatoes, tomato paste, chicken broth, dried basil, oregano, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Stir well.
4. Add the chicken. Nestle chicken breasts (or thighs) into the sauce so they’re submerged.

   Cover with the lid.

5. Cook low and slow. Cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and easily shreds. Avoid opening the lid too often; it slows the process.
6. Shred the chicken. Remove the chicken to a plate and shred with two forks. Return the chicken to the slow cooker along with the drained beans.

   Stir to combine.

7. Finish with freshness. Stir in the fresh basil and lemon juice (or vinegar). Taste and adjust seasoning—add more salt, pepper, or red pepper if needed. If the chili is too thick, add more broth to reach your preferred consistency.
8. Serve. Ladle into bowls and add your favorite toppings.

   Parmesan, a spoonful of Greek yogurt, and extra basil make it pop.

Storage Instructions

• Refrigerator: Store in airtight containers for up to 4 days. The flavors deepen overnight.
• Freezer: Cool completely, then freeze in portions for up to 3 months. Leave a little headspace in containers for expansion.
• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth if it thickened.

  Stir in fresh basil or a squeeze of lemon after reheating to revive brightness.

Health Benefits

• Lean protein: Chicken provides high-quality protein with less saturated fat than beef-based chilis.
• Lycopene and antioxidants: Tomatoes deliver lycopene and vitamin C, which support heart health and immunity.
• Fiber boost: Cannellini beans add fiber for digestive health and balanced energy. They also make the chili more filling.
• Healthy fats: Olive oil offers heart-healthy monounsaturated fats, especially when used in moderation.
• Lower sodium control: Using low-sodium broth and seasoning to taste helps manage salt intake.

Pitfalls to Watch Out For

• Overcooking on High: Chicken can get stringy if cooked too long on High. If you have time, Low is more forgiving.
• Skipping the finishing acid: Without lemon or vinegar at the end, the chili can taste flat.

  Acid brightens everything.

• Not salting in layers: Season early and adjust at the end. Tomatoes and beans can dull flavors if you under-season.
• Too thick or too thin: Control consistency with broth. Add more to thin, or simmer uncovered (transfer to a pot) to reduce.
• Old dried herbs: Stale dried basil and oregano lose punch.

  Check freshness or increase the amounts slightly.

Variations You Can Try

• Creamy Tuscan twist: Stir in 1/3 cup light cream or coconut milk and a handful of chopped spinach during the last 10 minutes.
• Spicier version: Add a minced jalapeño with the onion, or a teaspoon of Calabrian chili paste for a smoky kick.
• Veggie-packed: Add diced zucchini, carrots, or mushrooms at the start. Corn kernels are great added in the last 30 minutes.
• No-bean: Skip beans and add extra chicken or chopped cauliflower for texture.
• Cheesy finish: Stir in 1/2 cup grated Parmesan at the end for a richer, savory depth.
• Thighs for tenderness: Use boneless, skinless chicken thighs if you prefer a more succulent result.

FAQ

Can I make this on the stovetop instead?

Yes. Sauté the onion, pepper, and garlic in a Dutch oven, add the tomatoes, broth, and spices, then simmer with the chicken over low heat for 25–30 minutes.

Shred the chicken, return it to the pot with beans, and finish with fresh basil and lemon.

Do I have to sear or sauté first?

No, but it adds depth. If you’re short on time, add everything directly to the slow cooker. The chili will still be delicious, just a touch less complex.

Can I use frozen chicken?

It’s best to thaw chicken first for food safety and even cooking.

If you must use frozen, increase the cook time and ensure the internal temperature reaches 165°F (74°C). Always consult your slow cooker’s guidelines.

What if I don’t have fresh basil?

Use more dried basil (add an extra 1/2 teaspoon) and finish with chopped parsley or a splash of pesto. The freshness at the end is key, so any bright herb helps.

How can I make it thicker?

Stir in an extra tablespoon of tomato paste and simmer on High, uncovered, for 20–30 minutes.

You can also mash some of the beans against the side of the pot to naturally thicken the chili.

Is this chili gluten-free?

Yes, as written it’s naturally gluten-free. Just check labels on broth, tomato products, and toppings to be sure.

What should I serve with it?

Crusty bread, garlic toast, cornbread, or a simple green salad all work well. It’s also great spooned over rice, quinoa, or a baked potato.

Wrapping Up

This Tomato Basil Chicken Chili gives you cozy comfort with a bright twist.

It’s easy, reliable, and flexible enough to fit your weeknights and your pantry. Prep it in minutes, let the slow cooker work its magic, then finish with fresh basil and lemon for a bowl that tastes vibrant and satisfying. Make a batch today and enjoy leftovers that only get better.