Soups & Stews
Betty Crocker’s chicken chili recipe delivers the ultimate hearty one-pot meal that’s perfect for family dinners or game day gatherings. This classic tomato-based chili features tender chicken, rich spices, and a celery crown crunch topping that adds fresh texture—just like Grandma used to make, but with a modern twist.
The secret lies in slow-simmering the broth to deepen flavors while keeping prep simple for weeknight convenience.
What sets this recipe apart is the balance of simple ingredients and restaurant-quality results. You’ll start with chicken thighs for juicy bites, then build layers of flavor with canned tomatoes, beans, and a blend of spices that’s foolproof yet full of depth.
The celery crown crunch—a crispy topping of celery, cheese, and crackers—adds a satisfying crunch that elevates every spoonful without complicating the process.
The beauty of this chili is its versatility. Serve it with cornbread for a classic Southern meal or pair it with rice for a heartier option. The slow-cooker method ensures tender chicken and thick, flavorful broth, while the stovetop version delivers the same results in under an hour.
Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers comfort in every bite.
With just one pot to clean and minimal prep work, this Betty Crocker-inspired chili is designed for busy families who still crave homemade flavor. The spices and ingredients are all pantry staples, making it easy to recreate anytime. Let’s get cooking—your taste buds (and leftovers) will thank you.
Ingredients for betty crocker chicken chili
Pantry staples meet slow-cooked comfort in this Betty Crocker-inspired one-pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Boneless 🍗 | 2 lb | Skin-on for juiciness |
| Kidney Beans, Canned 🫘 | 15 oz | Drained and rinsed |
| Black Beans, Canned 🫘 | 15 oz | Drained and rinsed |
| Diced Tomatoes, Canned 🍅 | 29 oz | Fire-roasted preferred |
| Tomato Sauce, Canned 🍅 | 15 oz | Plain or marinara |
| Chicken Broth, Low-Sodium 💧 | 2 cups | Homemade or store-bought |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cheddar Cheese, Shredded 🧀 | 1 cup | Medium sharp preferred |
| Celery, Fresh 🧅 | 2 cups | Diced, crisp stalks |
| Ritz Crackers 🍞 | 1 ½ cups | Crushed for crunch |
| Butter, Unsalted 🧈 | 2 tbsp | Melted for topping |
The chicken thighs are the foundation—skin-on keeps them juicy, and thighs stay tender longer than breasts. Look for bone-in, skin-on thighs at Costco or local butchers for best flavor and price. If using boneless, pat them dry first. The canned beans and tomatoes? Muir Glen or Del Monte are my go-tos—they're consistent and affordable. For the celery crown, grab crisp stalks from the store's refrigerated section; wilted celery won't crisp up properly. The spices should be fresh—if your chili powder smells stale, toss it and buy a new jar from Penzeys or the bulk section.
No kidney beans? Pinto beans work just as well—just drain and rinse thoroughly. Short on tomato sauce? Extra diced tomatoes with a splash of vinegar mimics the acidity. The celery crown topping can be made ahead—just store the crushed crackers and cheese separately until ready to assemble. For the chili powder, Penzeys' Mexican blend adds depth, but any good brand works. The Ritz crackers? Don't skip the crushing step—it makes all the difference for that satisfying crunch. If you're short on time, pre-shredded cheese saves steps, though freshly grated melts better.
This chili tastes even better the next day—4-5 days in the fridge, 3 months frozen. Portion into containers with the celery crown on top for easy grab-and-go meals. The topping keeps for 2 days in the fridge, so make it fresh when serving. For reheating, add a splash of broth or water to keep it from drying out. The slow-cooker method? Game-changer for busy weeknights—just dump everything in and let it work its magic.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer. Brown the chicken thighs in one pot, toss in the canned beans, diced tomatoes, and tomato sauce—no chopping, no fuss—and let it bubble. By the time I’ve set the table, dinner’s ready.
- Deep, Smoky Richness: That tomato sauce base? It’s the secret. The chicken thighs stay juicy while the sauce thickens into something almost meaty in flavor, and the beans soak up all the smoky goodness. Honestly, it’s the kind of chili that makes you pause mid-bite and think, “Wait, how did this get so good?”
- Game for Any Night: I make this for lazy Mondays, game-day snacks, or even a quick lunch the next day. The leftovers? Just as good cold or reheated, and it’s the kind of dish that disappears fast—even my picky teen asks for seconds.
- Budget Meal, Big Payoff: Chicken thighs are cheaper than breasts, canned beans stretch it further, and you’re using pantry staples. For under $10, I feed four people a meal that tastes like it cost twice as much. Plus, the leftovers turn into tomorrow’s lunch without extra effort.
Step-by-step instructions for Betty Crocker chicken chili recipe
Here's how to create a rich, hearty chili with a signature celery crown topping.
Sear the Chicken for Deep Flavor
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2 lb chicken thighs, boneless in a single layer, skin-side down if using skin-on pieces. Let them sear undisturbed for 4-5 minutes until golden brown on the bottom. This creates a flavorful crust that infuses the chili.
Flip the chicken pieces and continue cooking for another 3-4 minutes until they're browned on all sides. Remove the chicken from the pot and set it aside on a plate. You'll add it back later, but this searing step is crucial for developing that deep, savory base flavor that defines a great chili.
Build the Chili Base with Aromatics
In the same pot, add 2 tablespoons chili powder and 1 tablespoon ground cumin. Stir for 30 seconds to toast the spices and release their aromas. Add the 1 whole yellow onion, diced and 4 cloves garlic, minced, cooking for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
Pour in the 29 oz diced tomatoes, canned, 15 oz tomato sauce, canned, 2 cups chicken broth, low-sodium, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together and bring to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
Add Beans and Simmer the Chili
Return the seared chicken to the pot, along with the 15 oz kidney beans, canned (drained and rinsed) and 15 oz black beans, canned (drained and rinsed). Stir gently to combine, making sure the beans are evenly distributed throughout the chili. The beans will help thicken the chili as they cook.
Cover the pot and let the chili simmer for 30-35 minutes over low heat. This slow cooking time allows the chicken to become tender and the flavors to develop fully. Stir occasionally to prevent sticking, but try not to over-stir as this can break down the chicken too much. You'll know it's ready when the chicken shreds easily with a fork and the chili has thickened to your desired consistency.
Prepare the Celery Crown Topping
While the chili simmers, prepare the signature celery crown topping. In a small bowl, combine the 2 cups celery, fresh (diced) and 1.5 cups Ritz crackers, crushed. Stir to mix well, then melt the 2 tablespoons butter, unsalted in a small saucepan over low heat. Pour the melted butter over the celery and cracker mixture, tossing to coat evenly. Set aside.
This topping adds a delightful crunch and freshness that balances the hearty chili. The celery brings a crisp texture, while the crackers add a buttery, salty contrast that complements the rich flavors of the chili.
Finish and Serve with Toppings
Once the chili has simmered for 30-35 minutes, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning if needed, adding more salt or chili powder as desired.
To serve, ladle the chili into bowls and top each serving with about 1/6 of the celery crown mixture. Sprinkle with 1/6 of the 1 cup cheddar cheese, shredded and serve immediately. The warm chili paired with the cool, buttery celery crown creates a perfect balance of textures and temperatures that makes this recipe truly special.
Pro Tips For Making Betty Crocker Chicken Chili
- Sear the Chicken First: That Betty Crocker packet might say "just add," but skipping the sear means flavorless chicken swimming in sauce. Pat the thighs dry, hit medium-high heat, and cook until golden-brown—about 4-5 minutes per side—before adding anything else. The crust locks in juices and adds depth the packet alone can’t.
- Rinse the Beans: Canned beans are convenient, but they’re also packed with sodium. Give kidney and black beans a quick rinse under cold water before draining—this cuts saltiness and keeps the chili from tasting like a can. I learned this the hard way after a batch tasted like a salty soup.
- Simmer, Don’t Boil: The recipe might call for "boiling," but you’re making chili, not soup. Once everything’s in the pot, reduce to a gentle simmer (small bubbles, occasional swirls) to avoid breaking down the beans into mush. A 20-minute simmer at low heat keeps texture intact—no one wants a mushy bean stew.
- Add the Tomato Sauce Last: The recipe lists tomato sauce early, but tossing it in at the end—after the chicken’s cooked and flavors melded—adds richness without thinning the chili. Stir it in the final 5 minutes, and the sauce blends smoothly instead of watering down the broth. Trust me, it’s a game-changer.
Serving suggestions for this dish
Classic Cornbread Pairing
Nothing beats the classic combo of chili and cornbread—especially when you make it from scratch with Jiffy corn muffin mix. I like to add ½ cup sour cream and 1 egg to the batter for extra moisture, then bake in a cast-iron skillet until golden.
Serve warm slices alongside your chili for that perfect Southern-style meal. The slightly sweet, crumbly texture soaks up every last drop of chili. 🍞
Creamy Avocado Topping
For a lighter twist, mash 1 ripe avocado with 2 tablespoons lime juice, ¼ cup sour cream, and a pinch of salt. Dollop this creamy green topping over your chili just before serving—it adds a refreshing contrast to the rich, spicy flavors.
Garnish with cilantro leaves for a pop of color and freshness. This works especially well if you prefer a milder chili. 🥑
Crunchy Tortilla Strips
If you're serving this chili at a game day gathering, set out a bowl of tortilla chips for dipping or crumble 6 corn tortillas into strips and toast them in a dry skillet until crispy.
Sprinkle with ½ teaspoon smoked paprika and a pinch of salt. These add a satisfying crunch and let everyone customize their bowl. I love using Mission corn tortillas for the best texture. 🌯
Cheesy Breadsticks
For a crowd-pleasing side, make quick breadsticks with 1 tube refrigerated pizza dough, ½ cup shredded mozzarella, and 1 teaspoon Italian seasoning. Roll the dough into ropes, twist into knots, and bake at 375°F for 12-15 minutes until golden.
Serve with a side of marinara for dipping—it’s the ultimate chili party upgrade. 🧀
Simple Green Salad
Balance the heartiness of the chili with a bright green salad. Toss 4 cups mixed greens (like romaine and spinach) with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and ½ teaspoon Dijon mustard.
Top with ¼ cup crumbled feta cheese and ½ cup sliced cucumbers. The acidity cuts through the richness of the chili beautifully. 🥗
Slow-Cooker Cornbread
Make ahead and keep it warm with slow-cooker cornbread! Mix 1 box Jiffy corn muffin mix, 1 cup milk, and 1 egg, then pour into a greased slow cooker liner.
Cook on high for 2 hours or low for 3-4 hours. This method keeps the cornbread moist and ready to serve straight from the slow cooker. Perfect for meal prep! 🍴
Nutrition facts
Frequently asked questions
Why does this chili recipe use chicken thighs instead of breasts?
Chicken thighs stay juicier and more tender during the long simmering process. The skin-on thighs add extra flavor as they render, creating a rich base for the chili. Breast meat can dry out when cooked this way, so thighs are the perfect choice for a hearty, satisfying dish.
Can I make this chili in a slow cooker instead of on the stovetop?
Brown the chicken first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors even more by allowing them to develop gradually. Just add the celery crown topping right before serving to keep it crisp.
What can I do if my chili turns out too thick or too thin?
For a thicker chili, simmer uncovered for 5-10 more minutes to reduce the liquid. If it's too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook for 2-3 minutes until thickened. The beans help create body, but adjusting the simmer time is usually all you need.
How do I store leftovers and reheat this chili?
Store leftovers in an airtight container in the fridge for 4-5 days or freeze for 3 months. To reheat, add a splash of broth or water and warm over medium-low heat until bubbling. The celery crown topping should be added fresh when serving to maintain its crunch.
Can I make this chili vegetarian?
Yes! Swap the chicken for 1 lb extra-firm tofu or 2 cans of lentils, and use vegetable broth instead of chicken broth. For extra protein, add 1 can of chickpeas. Keep all other ingredients the same, and the chili will still be hearty and flavorful.