Slow Cooker Shredded Chicken Chili

Yesterday, I stood in my kitchen stirring together something simple… but it ended up feeling like a little piece of my joy coming back.

For a long time, cooking felt overwhelming for me. Life got heavy, depression stole some of my spark, and creativity felt just out of reach. People around me made me feel inadequate, and the enemy was whispering lies— and winning. But lately — slowly — God has been restoring things in my heart & in my mind. And somehow, this slow cooker chicken chili became part of that story.

And the best part? It’s such an easy, cozy recipe that lets you live your life while it cooks. Homeschooling, errands, your morning tea with Scripture — the slow cooker just does its thing in the background, filling the whole house with comfort.

If you want to watch me make this exact recipe, here’s the video on my TikTok:
👉 https://www.tiktok.com/@jacciblooms/video/7573444122422332686

I’ll share the original base recipe below (from Simply Recipes)

Slow Cooker Shredded Chicken Chili

(Base recipe from Simply Recipes — linked for credit)
Source: https://www.simplyrecipes.com/recipes/slow_cooker_shredded_chicken_chili/

Ingredients

• 2 to 2 ½ pounds boneless, skinless chicken thighs (or breasts)

• 1 large yellow onion, diced (I always chop onions in my food processor, to avoid the tears)

• 2 stalks celery, diced (I omitted the celery, so it’s optional)

• 2 (15-ounce) cans tomato puree (about 3 cups)

• 1 cup chicken broth or stock

• 4 cloves garlic, minced or pressed

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 teaspoon salt

• 2 (15-ounce) cans black beans, drained and rinsed

• 1 cup frozen corn

• 1 tablespoon cider vinegar

Optional toppings:
Green onions, shredded cheese, avocado, cilantro, sour cream (or Greek yogurt)

Note: I used Kinders Chili Seasoning mix, instead of individual spices.

Instructions

1. Add the onion, celery, and chicken to your slow cooker. I highly recommend, and use my Ninja Foodi.

2. Pour in the tomato puree, broth, garlic, chili powder, cumin, oregano, and salt.

3. Stir everything together so the chicken is nicely coated.

4. Cover and cook:

   • High: 2–4 hours

   • Low: 6–8 hours

5. Shred the chicken with two forks (right in the pot or transfer it out briefly).

6. Add the black beans, corn, and cider vinegar. Let everything warm through for another 15–30 minutes.

7. Taste and adjust seasonings. Then serve with your favorite toppings!

Leftovers keep beautifully — and even seem to taste better the next day.

Why I Love This Recipe Right Now

• It lets me be present with my kids while dinner quietly cooks itself.

• It smells like comfort and feels like grace.

• It’s one of those easy wins on days when life feels complicated.

• It reminds me that beauty often shows up in small, ordinary things… like a simple bowl of chili shared around the table.

And if God can use chili to restore joy in a weary heart?
I’ll take it — and I’ll thank Him for it.