Crockpot Chili Recipe

How To Make Crockpot Chili Recipe

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8
Calories 808kcal


  • 1 lb Italian pork sausage see the notes
  • 1 lb ground chicken breast or thigh
  • 1 large onion finely minced
  • 1 green bell pepper chopped
  • 6 cloves garlic finely minced
  • 2 Parmesan rinds optional
  • 2 cans (14 oz each can) diced tomatoes
  • 1 can 14 oz kidney beans
  • 1 can 14 oz white beans
  • 6 oz tomato paste
  • 32 oz chicken broth
  • 4 tbsp chili powder
  • 1/2 tsp Cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp Tuscan seasoning
  • 2 tsp brown sugar
  • 2 tsp cocoa powder
  • 1/4 tsp salt
  • 3 tbsp olive oil
  • 1 cup Mozzarella cheese shredded
  • 1 cup Sharp Cheddar cheese shredded
  • 8 tbsp sour cream for serving


  • Heat olive oil in a large skillet and on a medium heat.* (See the notes)
  • Add Italian pork sausage and ground chicken. Cook, stirring occasionally and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 10-15 minutes.
  • Transfer cooked meat into a bowl of slow cooker and add all remaining ingredients except cheese and sour cream.** (See the notes)
  • Cover with a lid and cook on high for 4 hours or on low for 8 hours.
  • Serve with a dollop of sour cream and both type of cheese.


Instead of Italian pork sausage, you can also use ground turkey, beef or even deer. (In fact, some of the reviewers to my original Chili recipe used deer meat and said that Chili tasted amazing)
*For Slow Cookers With a Browning feature
You don't need to brown the meat in a skillet. Instead, turn your slow cooker and press the "Brown/Sear" button. Add olive oil and cooked Italian sausage and ground chicken according to my recipe instruction. 
Press "Slow Cook" button, add the remaining and continue cooking according to the recipe instruction.
*Adding Salt
Since Italian pork sausage is already salty, it's better to start with less salt in the recipe and add only 1/4 teaspoon. When Chili is ready you can always adjust the salt.
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