Crock-Pot Chicken Chocolate Chili Recipe

Name: Crock-Pot Chicken Chocolate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chili; 6 oz. dried black beans - soaked overnight; 6 oz. dried pinto beans - soaked overnight; 2 lbs skinless boneless chicken thighs; 1 TBSP olive oil; 1 28oz. can of diced fire-roasted tomatoes (you can use regular tomatoes if fire-roasted are not available); 1 bottle of Guinness stout, extra stout or another stout beer (and if you can find chocolate stout terrific!); 1/2 cup water; 3 cloves of garlic, chopped; 1/2 cup of chopped cilantro, divided in half; 1 large onion, chopped (about 2 cups); A 1 lb butternut squash, peeled and chopped into bite-sized pieces (about 3 cups); 1 oz. unsweetened chocolate, finely chopped; 1 oz. bittersweet chocolate, finely chopped; 1 tsp grated orange zest; 2 TBSP masa harina or very finely ground cornmeal plus 3-4 TBSP hot water, mixed to make a slurry; 2 1/2 TBSP Spice Mix (see below); Spice Mix; People argue about their preference of chili powders and heat level as much as their politics. I like a little heat, but firmly believe that food should not hurt. Naturally, my choices of ground ch…; 1 TBSP tsp salt; 1 TBSP chili powder; 1 TBSP ground cumin; 1 TBSP ancho chili powder; 1 tsp New Mexico chili powder; 1 tsp unsweetened cocoa powder; 1 tsp cinnamon; 1 tsp black pepper; 1/2 tsp hot pimenton (smoked Spanish paprika); 1/2 tsp ground coriander

Warm up with this hearty Crock-Pot Chicken Chocolate Chili recipe. Made with chili, black beans, pinto beans and chicken thighs. Easy step-by-step instr…

This Crock-Pot Chicken Chocolate Chili relies on simple, everyday ingredients such as for the chili, olive oil, water and of garlic, chopped. It comes together quickly and makes 4 servings, at about 674 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

For the chili
6 oz. dried black beans - soaked overnight
6 oz. dried pinto beans - soaked overnight
2 lbs skinless boneless chicken thighs
1 TBSP olive oil
1 28oz. can of diced fire-roasted tomatoes (you can use regular tomatoes if fire-roasted are not available)
1 bottle of Guinness stout, extra stout or another stout beer (and if you can find chocolate stout terrific!)
1/2 cup water
3 cloves of garlic, chopped
1/2 cup of chopped cilantro, divided in half
1 large onion, chopped (about 2 cups)
A 1 lb butternut squash, peeled and chopped into bite-sized pieces (about 3 cups)
1 oz. unsweetened chocolate, finely chopped
1 oz. bittersweet chocolate, finely chopped
1 tsp grated orange zest
2 TBSP masa harina or very finely ground cornmeal plus 3-4 TBSP hot water, mixed to make a slurry
2 1/2 TBSP Spice Mix (see below)
Spice Mix
People argue about their preference of chili powders and heat level as much as their politics. I like a little heat, but firmly believe that food should not hurt. Naturally, my choices of ground chilies reflect that, and this recipe is on the mild side. I love ancho for its fruity nature, new mexico chilies for heat that won't blow the back of your head off, and the smoky spiciness of smoked Spanish paprika, or pimenton. When I'm serving this to company, I'll serve some roasted green chilies on the side so those who like more heat can add it in themselves.
1 TBSP tsp salt
1 TBSP chili powder
1 TBSP ground cumin
1 TBSP ancho chili powder
1 tsp New Mexico chili powder
1 tsp unsweetened cocoa powder
1 tsp cinnamon
1 tsp black pepper
1/2 tsp hot pimenton (smoked Spanish paprika)
1/2 tsp ground coriander

1
Mix all of the spices together until fully blended. This makes more than you'll need for the recipe, so just keep the extra in a jar for the next time, or when you want a little spice on chicken, meat, or fish.
2
Put the chicken in a sealable bag and add in a heaping TBSP of the spice mix. Knead the bag so all of the chicken is covered with the mix. Put in the fridge to sit for at least an hour.
3
When you are ready to make the chili, heat 1 TBSP olive oil in a large frying pan over medium high heat and brown the chicken on both sides. You may have to do this in two batches so the chicken isn't crowded. Once the chicken is browned, remove it to a plate, turn heat to low and add 1/4 cup of the beer and deglaze the pan, scraping up the browned bits stuck to bottom of pan. Turn off the heat and add back in the chicken and any juices. Let sit until you're ready to add to the crock-pot.Drain and rinse the soaked dry beans and put into the crock-pot. Add in the onion, garlic, squash, chicken, pan juices you just deglazed, the can of diced tomatoes and 1/4 cup chopped cilantro. Mix everything together well so all the ingredients are well distributed. Add in the remaining beer and 1/2 cup of water, then the chopped chocolate and the remainder of the spice mix. Mix well again. The liquid should be up to the top of the ingredients but not covering. If you need more liquid, add a little more water.Set the crock-pot to cook on high for 6 hours. At 5-1/2 hours remove the chicken, shred it with 2 forks and add back into pot. Make a slurry from the masa and hot water, add to the pot and mix well. Let the chili cook another 30 minutes to thicken the sauce. Taste for seasonings and add salt and pepper if needed. Add in the other 1/4 cup of chopped cilantro and stir. Calories: about 265 per cup.
4
As with any stew, chili is always better a day or two later, so this is the perfect recipe to do ahead, and it freezes beautifully.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the chili, 6 oz. dried black beans - soaked overnight, 6 oz. dried pinto beans - soaked overnight, 2 lbs skinless boneless chicken thighs, and more.

Yes, Crock-Pot Chicken Chocolate Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
674 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Low calorie Vegetable soup
Beef Burgundy Stew
Easy Quick Vegetable Soup Recipe
Porketta-Style Stew