How to Make Chili in a Slow Cooker

Craving comfort food? Try our unique slow cooker chili recipes for rich, hearty flavor made simple—perfect for busy nights or cozy weekends.

Last updated: November 18, 2025

When the weather cools, nothing beats a big pot of slow cooker chili simmering in your kitchen. This hearty classic is simple—toss in your ingredients, set it and forget it until dinner. As you go about your day, your home fills with cozy aromas while the slow cooker does all the work. Plus, cleanup is easy, especially with Reynolds Kitchens® Slow Cooker Liners. Follow our step-by-step guide to making chili and explore our slow cooker chili recipes perfect for busy nights and chilly months.

Easy slow cooker chili recipes that'll warm you up

Ready to warm up with an easy chili meal? Try these unique chili recipes from our own kitchen. Then, gather your favorite toppings, serve it hot, and enjoy a comforting bowl with family and friends. In the mood for a delicious, hearty soup instead? Learn how to make slow cooker soup recipes.

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How to make slow cooker chili

Want to try making your own slow cooker chili? Follow these easy, step-by-step instructions to make a tasty, homemade pot of warm and savory chili. 

Step 1: Gather and prepare your chili ingredients 

Gathering your chili ingredients is the perfect opportunity to use what you already have on hand—whether that’s pantry staples, leftovers, or fresh vegetables straight from the garden. A hearty chili usually includes a mix of vegetables, stock or sauce, beans or lentils, your favorite protein, and plenty of spices to bring it all together. Hearty chili typically includes: 

  • Vegetables: Onions, garlic, celery, diced tomatoes (fresh or canned), bell peppers, green chilies, corn
  • Liquid: Chicken, beef or bone broth, vegetable stock, or tomato sauce
  • Starchy fillers: beans and lentils
  • Protein: chicken, beef, turkey, venison, tofu
  • Spices and herbs: garlic powder, onion powder, chili seasoning, cayenne pepper, cumin 

Tip: When dicing vegetables like onions, celery, and peppers, try to keep them all roughly the same size for even cooking. 

What are the best beans for chili? 

When it comes to chili, beans are the star players. Kidney, black, pinto, cannellini, and lentils all bring hearty flavor and texture that make your bowl extra satisfying. Just don’t mention it in Texas, where tossing beans into chili is about as welcome as wearing flip flops to a cattle drive! 

  • Kidney beans: These are a chili favorite because they retain their shape and absorb all the rich flavors without becoming mushy, even after long simmer times. Both light red and dark kidney beans, or a combination of both, work well. Their light, sweet, and earthy taste, combined with a creamy texture, makes them the perfect partner for bold spices and hearty ingredients in chili
  • Black beans: Smaller and denser than kidney beans, black beans have a mild flavor that blends seamlessly into chili without overpowering other ingredients. They hold their shape well during long cooking times, making them a hearty and dependable addition to any chili recipe
  • Pinto beans: These beans add a softer, creamier texture to chili, providing a nice contrast to lean meats like ground sirloin. Since they can easily overcook and dissolve, it’s best to stir them in during the last 5–10 minutes of cooking
  • Cannellini Beans: An excellent choice for lighter chili recipes, especially with chicken or turkey. They quickly become fluffy and creamy after a short simmer, adding a nutty flavor that brings depth to the chili. For the best texture, stir them in during the last 5–10 minutes of cooking so they stay tender and delicious1
  • Lentils: Are a hearty and satisfying way to bulk up any chili, whether you’re making it vegan, vegetarian, or meat-based. Brown lentils work best, as they remain firm during long cooking times, adding a filling texture and earthy depth that makes every spoonful more comforting 

Step 2: Precook red and ground meat 

Next, you should precook your ground meats and red meat before adding them to the slow cooker. 

For ground beef, chicken, turkey, or cuts of red meat: Cook the meat in a separate pan until it’s no longer pink, then drain any excess liquid. While the pan is still warm, you can add diced vegetables and sauté them until tender , if desired. This will add flavor and depth to your chili. Use caution and only do this for a shorter cooking time or to speed up the cooking process—you want to avoid overcooking the diced vegetables to prevent them from becoming too soft and mushy. For long and slow cooking recipes, pre-cooking vegetables is not necessary. 

For chicken or vegetable chili: You do not need to precook. The chicken pieces and vegetables can be added directly to the slow cooker without prior cooking. However, you’ll need to cook the chili for a longer time to ensure the chicken and vegetables are fully cooked. If you prefer the flavor of seared chicken or vegetables, feel free to brown them, but avoid fully cooking them before adding them to the slow cooker.

person lining a slow cooker with a Reynolds Kitchens slow cooker liner

Step 3: Prepare your slow cooker

  • Line your cooker first: Fit the liner snugly against the bottom and sides of the slow cooker bowl, then pull the top of the liner over the rim , leaving at least two inches of overhang. (See Slow Cooker Liner Directions, Cooking Tips & Recipes for extra help)
  • Layer ingredients properly: Start by placing your cooked ground meat, chicken, or other protein at the bottom. Then, add beans, tomatoes, or other vegetables. Finish with liquids like tomato sauce or broth, along with your chosen spices. Stir gently with a wooden or silicone spoon to combine2, 3
  • Important tip: Don’t turn on the slow cooker until all ingredients are placed inside the bowl

Step 4: How long to cook and thicken up chili 

Cooking chili is all about letting the flavors mingle and deepen while it simmers low and slow. Whether you’re making a quick weeknight dinner or an all-day comfort meal, the cooking time greatly influences how rich, hearty, and perfectly thick your chili becomes. If you don’t have time to cook it low and slow, increase the heat to high and cook it faster. And remember these tips for thickening chili if it turns out too thin. 

  • How long to slow-cook chili: Cover with your slow cooker lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chili is bubbly and the internal temperature reaches 165°F, as measured with a food thermometer. Keep the lid on until the end of the cooking, unless instructed by the recipe. Each peek or stir allows significant heat to escape and adds about 20 minutes to the cooking time.
  • How to thicken up chili in a slow cooker: If your chili didn’t thicken to your desired consistency, here are some methods to fix it:
    • Use a potato masher: Remove a cup or two of the chili and lightly mash it in a small bowl, then gently stir it back into the slow cooker. The beans and vegetables will break down and release natural starches, helping to thicken the mixture
    • Add tortilla strips: Do you have a couple of flour or corn tortillas hanging around? Tear them up into tiny pieces and toss them into your chili and let them soften for 10 minutes. It’s a clever little trick that thickens things up and makes your chili extra tasty!
    • Add cornmeal: Add a tablespoon or so and simmer for ten minutes to thicken the liquid
    • Add more beans or veggies: Both will help thicken up some of the liquid
    • Uncover and simmer: Take the lid off and simmer on low for about 10 minutes or more to help some of the liquid evaporate
    • Make a slurry: Mix 1 tablespoon of flour, cornstarch, or masa harina with 1 to 2 tablespoon of water (per 3 cups of chili) in a small bowl. Stir until the mixture is dissolved, then pour it into the chili and stir gently. Cook on low heat until thickened4 

Step 5: Serve with chili toppings and garnishes 

Chili’s ready—now it’s topping time! Pile on cheese, crunch up some tortilla chips, and let the kids sprinkle on their favorites. Thanks to the slow cooker, it’s easy to serve straight from the pot, and cleanup’s a cinch with a handy slow cooker liner. It’s like a chili party in every bowl! Gather up your chili toppings, such as: 

  • Fresh herbs, salt, and pepper
  • Crackers, croutons, tortilla strips, or tortilla chips
  • Diced or sliced avocado or chopped bell peppers
  • Sour cream, yogurt, or crème fraiche
  • Shredded or crumbled cheese 

Hearty, hands-off, and cleanup made easy—discover why slow cooker chili is the ultimate comfort food winner.

Frequently Asked Questions

No. Slow cooker liners are designed to withstand even high temperatures in your slow cooker.

No. The liners aren’t intended for use as storage or freezer bags.

Kidney beans are a classic choice for chili, holding their shape while soaking up bold flavors with a creamy, earthy bite. Black beans are smaller, with a denser texture and mild taste that blends right in, while pinto beans add creaminess and pair well with lean meats—simply stir them in near the end to prevent overcooking. For lighter chilies, cannellini beans turn fluffy and nutty alongside chicken or turkey, and hearty brown lentils make a filling, earthy option that works beautifully in both vegan and vegetarian chili recipes, as well as in meat-based ones. See detailed information above.

Chili slow cooks 6 to 7 hours on LOW or 3 to 4 hours on HIGH. Your chili is done when it reaches a temperature of 165°F using a food thermometer.

No. Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.5 Use the “keep warm” setting on the slow cooker, if available.

In some cases, yes. When using ground meats in chili, browning them first is a great idea because it helps drain off any excess fat, making your chili healthier and tastier. For thawed meats like chicken, steak tips, or other cuts, you don't have to brown them, but doing so adds extra flavor, improves the texture, and gives the dish a more appealing look. Caramelizing the meat not only helps keep your chili from becoming too greasy but also develops richer, more complex flavors that make the meal more enjoyable. Especially with chicken, you want to lightly sear it without thoroughly cooking it. Some recipes call for the chicken to be parboiled along with the other ingredients.

When adding beans to slow cooker chili, timing plays a crucial role in both texture and flavor. Canned or pre-cooked beans, like kidney beans, black beans, and lentils, can be added at the beginning of cooking, as they hold their shape well. Canned or precooked beans, such as cannellini and pinto, should be added during the last 5–10 minutes to prevent them from becoming mushy.

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