Gluten-Free Slow Cooker Chili (10-Minute Prep Crockpot Chili)

There’s nothing better than walking in the door to a house that smells like chili. This easy slow cooker chili takes about 10 minutes to prep in the morning, and dinner is waiting when you get home. It’s thick, meaty, and made with simple, naturally gluten-free pantry ingredients.

This is my go-to for football Sundays (right next to these must-have game day appetizers), busy school nights, and any time I need to feed a crowd without much effort. I’ve made it more times than I can count, and it’s always a hit.

Table of contents

• What is Easy Slow Cooker Chili?
• Why You’ll Love This Recipe
• Ingredient Notes
• How to Make Slow Cooker Chili
• Tips for the Best Slow Cooker Chili
• Variations of Chili
• Frequently Asked Questions
• What to Serve with Slow Cooker Chili
• Storage Tips
• More Slow Cooker Recipes

What is Easy Slow Cooker Chili?

Easy slow cooker chili is a classic ground beef chili made in a crockpot. Browned beef, chili beans, tomatoes, broth, and seasonings cook low and slow for 4 to 8 hours, so the flavors blend into a thick, hearty chili with almost no hands-on time. These ingredients are naturally gluten-free; however, as always, check all labels before using.

Why You’ll Love This Recipe

• 10 minutes of prep, then the crockpot does the work.
• Ready in 4 hours, or let it cook the full 8 hours.
• Simple pantry ingredients like chili beans, Rotel, and broth.
• Feeds 6 and doubles easily for a crowd.
• Gluten-free with label-checked canned goods.

Ingredient Notes

• Ground beef: 80/20 or 85/15 gives the best flavor. Brown and drain it first so the chili isn’t greasy.
• Chili beans: These come seasoned in chili sauce, so they add flavor and body. Check for gluten-free on the label.
• Beef broth: Adds rich, savory depth. Use a certified gluten-free broth if needed.
• Rotel or diced tomatoes: Rotel adds a little heat from the green chiles. Use plain diced tomatoes for a milder chili.
• Minced onion: Dried minced onion softens in the crockpot with no chopping. You can use 1/2 cup of fresh diced onion instead.
• Garlic: One fresh clove, minced.
• Chili powder: The backbone of the flavor. Start with 1 teaspoon and add more to taste.
• Ketchup: Adds a little sweetness and helps thicken the chili.
• Colby Jack cheese and Fritos or cornbread: The toppings everyone fights over

How to Make Slow Cooker Chili

1. Brown the beef. Cook the ground beef in a skillet over medium-high heat for 7 to 8 minutes until no pink remains. Drain well.
2. Add everything to the crockpot. Add the beef, chili beans, broth, tomatoes, minced onion, garlic, chili powder and ketchup. Stir to combine.
3. Cook. Cover and cook on LOW for 8 hours. It’s ready to eat after 4 hours, but the longer it cooks, the deeper the flavor.
4. Serve. Stir, taste for seasoning, and top with cheese, Fritos, or cornbread.

Tips for the Best Slow Cooker Chili

• Always brown the beef first. Raw ground beef turns out greasy and crumbly in the crockpot.
• Short on time? Cook on HIGH for 3 to 4 hours.
• Too thin? Remove the lid for the last 30 minutes, or mash some of the beans against the side of the pot.
• More flavor: Add 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of cayenne.
• Make ahead: Brown the beef the night before and store everything in the crockpot insert in the fridge. In the morning, just press start.
• Feeding a crowd: Double the recipe in a 6-quart or larger crockpot.

Variations of Chili

• Turkey: Use ground turkey, or try my stovetop Hearty Turkey Chili.
• Sausage: Swap half the beef for Italian sausage, like my Slow Cooker Italian Sausage Chili.
• Pumpkin: Add a can of pumpkin puree for a fall twist. See Slow Cooker Pumpkin Chili.
• Chicken: Try Gluten-Free Slow Cooker Chicken Chili Verde for a white-chili change.
• Beans: Use kidney and pinto beans plus 1 extra teaspoon of chili powder.
• Faster version: Make it in the pressure cooker or Ninja Hyperheat with my Easy Ninja Foodi Chili.

Frequently Asked Questions

Yes. Browning adds flavor and lets you drain the grease. Raw ground beef in the slow cooker turns out greasy and has a mushy texture.

About 4 hours on LOW or 3 hours on HIGH to be ready. Cooking it the full 8 hours on LOW gives the best flavor.

It’s hard to overcook. After 10 hours, though, the beans can get mushy, and the chili can start to stick at the edges.

It can be. Beef, beans, tomatoes, and spices are naturally gluten-free, but check the labels on chili beans, broth and seasoning packets.

Cook it uncovered for the last 30 to 60 minutes, or mash some of the beans. A tablespoon of cornmeal also thickens it and keeps it gluten-free.

Yes. Freeze it in airtight containers or freezer bags for up to 3 months.

What to Serve with Slow Cooker Chili

• Easy Gluten-Free Homemade Cornbread or Ninja Foodi Cornbread
• Fritos for a Frito pie
• Baked Potatoes
• Chili Dogs
• Leftovers turned into Nacho Chili Cheese Fries or Slow Cooker Chili Dogs

Storage Tips

• Fridge: Keeps for up to 4 days in an airtight container.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm it on the stovetop over medium heat or in the crockpot on LOW for a party. Add a splash of broth if it’s thickened.

This easy slow cooker chili is the best way to make an effortless meal this fall and winter season. Set it in the morning, top it your way at night, and freeze the leftovers for another busy day. For more hands-off dinners, check out my Easy Fall Dump-and-Go Slow Cooker Recipes.

More Slow Cooker Recipes

• Crockpot Chicken and Dumplings with Biscuits

• 20+ Easy Fall Slow Cooker Soup Recipes

• 20 Easy Quick Chili Recipes (Gluten-Free Options!)

• Easy Fall Dump-and-Go Slow Cooker Recipes