Black Bean and Corn Chicken Chili (Crockpot) – Cozy, Hearty, and Easy

This chili is the kind of weeknight hero that makes your kitchen smell amazing with almost no effort. You toss everything into the slow cooker in the morning, and by dinner, you’ve got a thick, comforting bowl that tastes like it’s been simmering all day—because it has. It’s smoky, a little spicy, and packed with protein and fiber.

Serve it with a handful of toppings and a warm tortilla, and it feels special without being fussy.

What Makes This Special

This recipe leans into pantry staples and the slow cooker’s magic. The combination of black beans, corn, and shredded chicken gives you hearty texture and big flavor with minimal prep. Chili powder, cumin, and a hint of chipotle bring a cozy, smoky heat that’s not overwhelming.

It’s also a flexible base—easy to adjust for spice, add vegetables, or make it dairy-free. Best of all, it scales well and reheats beautifully, so you can feed a crowd or stretch it into lunches for days.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained (or 1.5 cups frozen corn)
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (10 oz) diced tomatoes with green chiles (like Rotel), with juices
• 2 cups low-sodium chicken broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon chipotle chili powder (optional, for extra smoky heat)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste (optional, for richer body)
• 1 tablespoon lime juice (fresh, added at the end)
• 2 tablespoons chopped fresh cilantro (optional, for serving)
• Toppings: shredded cheese, avocado, sour cream or Greek yogurt, sliced jalapeño, green onions, tortilla chips or warm tortillas

Instructions

1. Prep the base. Add onion, garlic, black beans, corn, diced tomatoes, tomatoes with green chiles, and chicken broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, chipotle powder (if using), oregano, salt, pepper, and tomato paste.
2. Nestle in the chicken. Place the chicken breasts or thighs on top and spoon some of the sauce over them.
3. Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is very tender and easily shreds.
4. Shred the chicken. Transfer chicken to a cutting board and shred with two forks.

   Return the meat to the slow cooker and stir to combine.

5. Brighten and adjust. Stir in lime juice. Taste and adjust seasoning—add a pinch more salt, chipotle, or a splash of broth if you want it looser.
6. Serve with toppings. Ladle into bowls and finish with cheese, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Add crunch with tortilla chips or serve with warm tortillas.

How to Store

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months.

  Lay bags flat to save space.

• Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 60–90 second bursts. Add a splash of broth if it thickens.

Why This is Good for You

• Protein-rich: Chicken and black beans keep you full and support muscle recovery.
• Fiber-packed: Beans and corn provide fiber for digestion and steady energy.
• Balanced carbs: Beans offer complex carbs that won’t spike blood sugar as fast as simple starches.
• Lighter on fat: No heavy cream; richness comes from tomatoes, spices, and optional toppings you can control.
• Micronutrients: Tomatoes bring lycopene; corn adds B vitamins; spices deliver antioxidants.

What Not to Do

• Don’t skip seasoning. Slow cookers can dull flavors. Salt and spice properly, and finish with lime for brightness.
• Don’t overfill your slow cooker. Keep it under two-thirds full so it cooks evenly.
• Don’t toss in frozen chicken. For food safety and even cooking, use thawed chicken.
• Don’t cook too short. If the chicken won’t shred easily, it needs more time.
• Don’t forget texture. If it’s thinner than you like, uncover and cook on High for 20–30 minutes, or mash some beans to thicken.

Recipe Variations

• Turkey or pork: Swap chicken for turkey breasts or boneless pork loin.

  Cook times are similar; shred when tender.

• Vegetarian: Skip the chicken and use an extra can of black beans and a can of pinto or kidney beans. Use vegetable broth.
• Sweet potato boost: Add 2 cups peeled, diced sweet potato at the start for a heartier, slightly sweet chili.
• Creamy finish: Stir in 4 oz softened cream cheese or 1/2 cup plain Greek yogurt at the end for a creamy variation.
• Extra heat: Add a minced chipotle in adobo or a diced jalapeño with the seeds for more kick.
• Roasted corn flair: Char frozen corn in a hot skillet before adding for deeper flavor.
• Thicker chili: Reduce broth to 1 cup and add the tomato paste; mash a ladle of beans near the end.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion in a little oil until soft, add garlic for 30 seconds, then add spices, tomatoes, beans, corn, and broth.

Add chicken, bring to a gentle simmer, cover, and cook for 20–25 minutes until the chicken shreds. Return the shredded chicken, simmer 10 minutes, and finish with lime.

Can I use frozen corn straight from the freezer?

Yes. Toss it in frozen at the start.

It will defrost and cook perfectly in the slow cooker.

How can I make it less spicy?

Skip the chipotle powder and choose mild diced tomatoes with green chiles. You can also add a little extra broth and serve with dairy-based toppings to mellow heat.

What’s the best way to thicken the chili?

Mash a cup of the beans with a fork and stir back in, uncover and cook on High for 20–30 minutes, or add an extra tablespoon of tomato paste. Any of these will create a thicker, heartier texture.

Can I use chicken thighs instead of breasts?

Absolutely.

Thighs are very forgiving and stay juicy. The cook time is the same; shred when tender.

How long does it keep in the fridge?

Up to 4 days in an airtight container. Reheat gently and add a splash of broth if it thickens.

Is this freezer-friendly?

Yes, it freezes very well for up to 3 months.

Thaw overnight in the fridge or reheat from frozen over low heat, stirring occasionally.

Wrapping Up

This Black Bean and Corn Chicken Chili delivers big flavor with minimal effort, thanks to the slow cooker and smart pantry ingredients. It’s flexible, foolproof, and perfect for meal prep or a cozy family dinner. Keep the toppings simple or go all out—either way, you’ll have a satisfying bowl that hits the spot every time.