12 Crockpot Chicken Stew Recipes That Are Hearty and Comforting You’ll Crave

If weeknights feel like a sprint, let your slow cooker be the MVP. These 8 healthy crockpot chili recipes are cozy, wholesome, and easy—perfect for feeding a hungry crowd without hovering over the stove. Most start with a quick 10-minute sauté to build flavor, then the slow cooker takes it from there. (Need true dump-and-go? Skip straight to the White Chicken Chili Verde.) Ready to look like a dinner wizard with almost no effort?

Jump to a recipe:

• Smoky Turkey & Sweet Potato Chili
• Veggie-Packed Three-Bean Chili
• Lean Beef & Quinoa Chili
• White Chicken Chili Verde
• Pumpkin Bison Chili
• Lentil & Mushroom Chili
• Shrimp & White Bean Chili
• Butternut Black Bean Chili

1. Smoky Turkey & Sweet Potato Chili That Feels Like a Hug

This one’s a lighter spin on classic chili, but with big, rich flavor thanks to chipotle and a pop of lime. Lean ground turkey and sweet potatoes make it filling, and it holds beautifully for meal prep. Weeknight lifesaver? Absolutely.

Ingredients:

• 1 1/2 lbs lean ground turkey (93% or leaner)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and 1/2-inch diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes (no salt added)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 chipotle peppers in adobo, minced (plus 1 tsp adobo sauce)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup low-sodium chicken broth
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro (optional)
• Olive oil spray or 1 tsp olive oil (for browning)

Instructions:

1. Heat a skillet over medium and lightly oil. Brown the turkey with onion and bell pepper for 5–6 minutes, breaking up the meat. Stir in garlic, chili powder, cumin, and smoked paprika; cook 30–60 seconds until fragrant.
2. Transfer to the slow cooker. Add sweet potatoes, beans, tomatoes, chipotle and adobo sauce, salt, pepper, and broth. Stir well.
3. Cook on Low 6–7 hours or High 3–4 hours, until sweet potatoes are tender.
4. Stir in lime juice and cilantro. Adjust salt to taste.

Serve with avocado, a dollop of Greek yogurt, and crushed tortilla chips. For extra veggies, toss in chopped kale during the last 30 minutes. Not into heat? Skip the chipotle and add 1/2 tsp extra smoked paprika.

2. Veggie-Packed Three-Bean Chili Even Carnivores Devour

All the comfort, none of the meat. This plant-based chili is loaded with fiber, color, and spice, and it tastes even better the next day. Perfect for Meatless Monday or feeding a mixed crowd—no one will miss a thing.

Ingredients:

• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 (28 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp cayenne (optional)
• 2 cups low-sodium vegetable broth
• 1 tbsp tomato paste
• 1 tbsp olive oil
• Juice of 1 lime

Instructions:

1. Warm olive oil in a skillet over medium heat. Sauté onion, carrots, and celery 5 minutes until softened. Add bell pepper, zucchini, and garlic; cook 2 minutes. Stir in chili powder, cumin, oregano, smoked paprika, cayenne (if using), and tomato paste; cook 1 minute until fragrant.
2. Transfer to the slow cooker. Add tomatoes, beans, salt, and broth. Stir to combine.
3. Cook on Low 6–8 hours or High 3–4 hours.
4. Finish with lime juice and adjust seasoning.

Top with diced red onion, cilantro, and a squeeze of lime. Want it “meaty”? Stir in 1/2 cup red lentils plus 1/2 cup extra broth at the start for more body, or crumble in a plant-based sausage in the last hour.

3. Lean Beef & Quinoa Chili With Serious Staying Power

All the classic beef chili flavor, made lighter. Quinoa sneaks in protein and texture, and you’ll get that deep, traditional taste without a heavy feel. It’s ideal for game day or big-batch lunches.

Ingredients:

• 1 lb 90–95% lean ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup uncooked quinoa, rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups low-sodium beef or chicken broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon (trust me—just a whisper for warmth)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium. Brown beef with onion and bell pepper 6–7 minutes. Add garlic, chili powder, cumin, smoked paprika, and cinnamon; cook 30–60 seconds until fragrant.
2. Transfer to the slow cooker. Add tomatoes, beans, broth, salt, and pepper. Stir well.
3. Cook on Low 5–6 hours or High 2–3 hours.
4. Stir in the quinoa, switch to High (if cooking on Low), and cook 45–60 minutes more, until the quinoa is tender.
5. If too thick, splash in more broth. Taste and adjust seasoning.

Serve over baked sweet potatoes or with a side of cornbread. For heat, add minced jalapeño in step 1. Can’t be home to add the quinoa? Stir it in at the start—it’ll be softer and the chili thicker, but still delicious. Leftovers keep thickening as the quinoa absorbs liquid, so loosen with a splash of broth when reheating.

4. White Chicken Chili Verde That’s Bright, Creamy, and Clean

All the zesty green flavors—tangy tomatillo salsa verde, poblano, and lime—mellowed with a creamy finish from Greek yogurt. It’s light yet comforting, mild enough for kids (just skip the jalapeño), and the easiest recipe on this list: no skillet, just dump and go. Bonus: It freezes like a dream—just freeze it before stirring in the yogurt.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)
• 1 large yellow onion, diced
• 1 poblano pepper, diced (seeds removed)
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 1 (16 oz) jar tomatillo salsa verde (no added sugar)
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• 1/2 cup plain 2% Greek yogurt (for finishing)
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

Instructions:

1. Add chicken, onion, poblano, jalapeño (if using), garlic, salsa verde, beans, corn, spices, salt, pepper, and broth to the slow cooker. Stir.
2. Cook on Low 6–7 hours or High 3–4 hours, until chicken shreds easily.
3. Shred chicken with two forks. Turn off the slow cooker, then stir in Greek yogurt and lime juice to keep it silky. (Freezing some? Portion it out before adding the yogurt, and stir the yogurt in after reheating.)
4. Taste and adjust salt or lime.

Garnish with avocado, radish slices, and cilantro. Dairy-free? Swap yogurt for coconut milk or skip for a lighter broth. Add spinach in the last 15 minutes for a green boost.

5. Pumpkin Bison Chili With Maple-Chipotle Magic

Yes, pumpkin belongs in chili—think velvety texture and stealthy vitamins. Lean bison brings rich, clean flavor, while a touch of maple balances the smoky chipotle. It’s fall in a bowl, without being sweet.

Ingredients:

• 1 lb ground bison (or extra-lean beef)
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can pumpkin puree (100% pumpkin)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups low-sodium beef or chicken broth
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
• 1 tbsp pure maple syrup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 lime, cut into wedges (optional, for serving)

Instructions:

1. Brown bison with onion and bell pepper in olive oil over medium heat, 6–7 minutes. Add garlic, chili powder, cumin, and smoked paprika; cook 30–60 seconds until fragrant.
2. Transfer to the slow cooker. Add pumpkin, tomatoes, beans, corn, broth, chipotle and adobo sauce, maple, salt, and pepper. Stir to combine.
3. Cook on Low 6–8 hours or High 3–4 hours.
4. Taste and balance with a pinch more salt if needed. Serve with lime wedges for squeezing.

Top with toasted pumpkin seeds and a swirl of Greek yogurt. Feeding a bigger crew? Add a can of pinto or kidney beans plus 1/2 cup extra broth. Prefer milder? Use half the chipotle and skip the adobo sauce.

6. Lentil & Mushroom “Umami Bomb” Chili

Hearty and totally meatless, this chili leans on lentils and mushrooms for savory, stick-to-your-ribs satisfaction. It’s budget-friendly, packed with plant protein, and tastes like it simmered all day (because it did).

Ingredients:

• 1 1/2 cups brown or green lentils, rinsed
• 16 oz cremini mushrooms, finely chopped
• 1 large onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (28 oz) can fire-roasted crushed tomatoes
• 4 cups low-sodium vegetable broth (plus more as needed)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp soy sauce or tamari (for umami)
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet. Sauté mushrooms with a pinch of salt 5–6 minutes to release moisture. Add onion and carrots; cook 3 minutes. Stir in garlic, bell pepper, chili powder, cumin, smoked paprika, and tomato paste; cook 1–2 minutes until fragrant.
2. Transfer to the slow cooker. Add lentils, tomatoes, broth, soy sauce, salt, and pepper. Stir well.
3. Cook on Low 7–8 hours or High 3 1/2–4 1/2 hours, until lentils are tender. If they’re still a little firm (acidic tomatoes can slow them down), give them another 30–60 minutes on High.
4. Thin with more broth if you like it looser. Taste and adjust seasoning.

Serve with chopped scallions and hot sauce. Want smoky richness? Add 1 diced chipotle in adobo or 1/2 tsp liquid smoke. For extra veg, stir in chopped spinach in the last 10 minutes.

7. Zesty Shrimp & White Bean Chili You’ll Make on Repeat

Seafood in the slow cooker? Yes—with a twist. You’ll cook the base low and slow, then add shrimp at the end so they stay plump and tender. It’s bright, garlicky, and deeply satisfying without feeling heavy.

Ingredients:

• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups low-sodium chicken or seafood broth
• 1 lb large raw shrimp, peeled and deveined
• Zest and juice of 1 lime
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Sauté onion and bell pepper in olive oil 4–5 minutes. Add garlic, cumin, coriander, and smoked paprika; cook 30–60 seconds until fragrant.
2. Transfer to the slow cooker with beans, chiles, salt, pepper, and broth. Cook on Low 5–6 hours or High 2–3 hours.
3. Stir in shrimp, cover, and cook on High 10–15 minutes until pink and opaque.
4. Finish with lime zest, lime juice, and cilantro. Adjust salt.

Serve with warm tortillas or over brown rice. Want creamy texture? Mash a scoop of beans into the broth before adding shrimp. Spice fans can toss in diced jalapeño at the start.

8. Butternut Black Bean Chili With Cocoa and Orange

Call it cozy meets sophisticated. Butternut squash and black beans make it filling, while a touch of cocoa and orange zest adds depth you’ll keep thinking about. It’s vegan, vibrant, and perfect for chilly nights.

Ingredients:

• 1 medium butternut squash, peeled and 3/4-inch diced (about 5 cups)
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (28 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium vegetable broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest of 1 orange
• 1 tbsp olive oil

Instructions:

1. Sauté onion and bell pepper in olive oil 4 minutes. Add garlic, chili powder, cumin, smoked paprika, oregano, and cocoa; cook 30–60 seconds until fragrant.
2. Add to the slow cooker with squash, beans, tomatoes, broth, salt, and pepper. Stir well.
3. Cook on Low 6–7 hours or High 3–4 hours, until squash is tender but not mushy.
4. Stir in orange zest. Taste and tweak salt or chili powder.

Top with diced avocado, toasted pepitas, and a sprinkle of queso fresco (or keep it vegan). For a thicker texture, blend 1 cup and stir back in. If you love heat, add crushed red pepper to taste.

Slow Cooker Chili Tips for Foolproof Flavor

• Bloom your spices: Toasting them with the aromatics for 30–60 seconds before they go into the slow cooker wakes up their flavor. It’s the one step worth not skipping.
• Mind the liquid: A slow cooker barely evaporates anything, and veggies release moisture as they cook. If you like a thick chili, start with a little less broth—except with lentils and quinoa, which need the full amount.
• Finish with acidity: Lime juice, vinegar, or a splash of hot sauce brightens everything.
• Salt smart: Season lightly up front; finish to taste once it’s cooked down.
• Make it ahead: Chill overnight for next-level flavor. Chili loves a nap.
• Freeze smart: Freeze in portions for up to 3 months. Add yogurt, dairy, and fresh herbs after reheating, and for the shrimp chili, freeze just the base and add fresh shrimp when you reheat.

Healthy Tweaks for Any Recipe on This List

• Lower the sodium: Choose no-salt-added beans and tomatoes, rinse canned beans well, and do most of your salting at the end.
• Boost the protein: Add an extra can of beans, or 1/2 cup red lentils plus 1/2 cup extra broth. Top with Greek yogurt instead of sour cream.
• Go meatless: In the turkey, beef, or bison chili, replace the meat with 1 cup dry brown lentils plus 2 1/2 cups extra vegetable broth.
• Sneak in more veg: Stir in spinach or kale during the last 15–30 minutes, or add diced zucchini at the start.

Nutrition info is an estimate per serving, calculated without toppings.

There you go—8 healthy crockpot chili recipes that make dinnertime feel easy, warm, and wildly delicious. Pick one for this week, double it for leftovers, and let your slow cooker do the heavy lifting. Save this pin so all eight are handy when the weather turns, and tell me in the comments which one you’re making first!