If you’re like me, you love a meal that’s both satisfying and simple to make. That’s where this Slow Cooker Pork Chili comes in. It’s a no-fuss, one-pot meal that requires little hands-on time but delivers big on flavor.

I fell is love with this slow cooker pork chili the first time I made it – from how easy it was to throw everything in and let it simmer all day to the flavor when I took my first bite. The result was a tender, flavorful chili that made my kitchen smell amazing.
A traditional beef Crockpot Chili is also a favorite in our house, especially on cold winter nights. We like to switch it up with Thai Chicken Chili, too, which offers a completely different but equally comforting flavor profile.
All three of these chili recipes are easy to prepare and always deliver delicious results. They’re the perfect dish to feed a crowd or enjoy for leftovers during the week because they absolutely do taste better on the second day.
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What toppings work well with this chili?
Half the fun of making chili is topping it with your favorite additions, especially when you can personalize each bowl. For a traditional chili bar, set out a variety of options like shredded cheddar cheese, Monterey Jack cheese, sour cream, and diced avocado.
These creamy and cheesy toppings balance out the chili’s spiciness and add richness to every bite. You can also offer sliced green onions or diced onion for a fresh, crunchy bite that adds texture and flavor to the chili.

If you’re looking to add a little more crunch, oyster crackers are a classic choice, providing a subtle crispness that complements the chili’s thickness. For an extra twist, try adding crushed tortilla chips or fried onions on top, which bring an additional layer of crunch and flavor.
If you want even more heat, there are plenty of ways to amp up the spice level. Offer jalapeño slices, a sprinkle of cayenne pepper, or even a dash of hot sauce on the side.
Lime juice is already part of the recipe, but fresh lime wedges allow guests to squeeze as much zest as they want over their bowl. The toppings let everyone customize their chili to their own taste, making the meal even more enjoyable.
Should I drain the tomatoes and beans?
For this Slow Cooker Pork Chili recipe, you definitely don’t want to drain the tomatoes and beans before adding them to the slow cooker. While it’s usually important to rinse and drain beans in most recipes, the juices from both the tomatoes and beans create a flavorful base for the chili.
Simply add both the beans and tomatoes with their juices straight from the can into the slow cooker. If you decide to use dried beans that you soak, go ahead and add that extra liquid, too.
Why should I brown the pork before adding it to the slow cooker?
Browning the pork before adding it to the slow cooker maximizes its flavor. When pork is browned in a hot skillet, it forms a caramelized crust instead of basically boiling the meat in the crock pot.
This browned exterior contributes a savory, slightly smoky flavor that slow cooking alone can’t achieve, making the chili much more complex. In addition to improving the flavor, browning the pork also helps reduce excess fat.
When you cook the pork in the skillet, some of the fat will render out, preventing the chili from becoming greasy when it’s slow-cooked. This ensures that your chili maintains a balanced texture and flavor without being weighed down by too much fat.
Lastly, browning the pork helps ensure that the meat is fully cooked before you add it to the slow cooker. While the slow cooker will continue to cook the pork, the initial browning step guarantees that the pork reaches a safe internal temperature, reducing the risk of undercooked meat.
Can I make this chili spicier?
Absolutely! If you’re looking to spice things up, there are several ways to increase the heat in your chili.
Add diced fresh chili peppers like jalapeños or serranos, or even sprinkle in some cayenne pepper when you’re adding the ingredients. You can also substitute one of the mild chili bean cans with a can of hot chili beans, which will give the chili an extra kick.
For guests with varying spice preferences, you can keep the chili itself milder and provide spicy toppings on the side. Set out hot sauce, sliced chilies, or spicy shredded cheese for those who like more heat, while others can enjoy the base chili without the extra spice.
Can I freeze leftovers?
Yes, this pork chili freezes wonderfully, making it a great option for meal prep or make-ahead meals.
To freeze the chili, let it cool completely, then transfer it to airtight containers or freezer-safe bags. Be sure to label the containers with the date, and store them in the freezer for up to three months.
When you’re ready to enjoy the leftovers, thaw the chili overnight in the refrigerator and reheat it on the stovetop or in the microwave. If the chili has thickened too much during freezing, simply add a splash of chicken broth or water to bring it back to the right consistency.
How to Make Slow Cooker Pork Chili
Heat olive oil in a skillet over medium heat and add the ground pork and diced onion, breaking it apart with a spatula or meat chopper as it cooks. While most ground meat doesn’t need any extra oil, ground pork is leaner and does need a bit of extra fat.
Continue cooking for about 5-7 minutes, stirring occasionally, until the pork is browned and no longer pink and the onion is translucent. Once cooked through, add the cooked pork and onions to the crock pot.

Add the diced tomatoes, chili beans, tomato paste, chicken broth, chili powder, cumin, smoked paprika, and a pinch of salt and pepper into the slow cooker. Stir everything together until well combined and the ingredients are evenly distributed.
Cover the slow cooker and cook the chili on low for 6-8 hours or on high for 3-4 hours. The long cooking time ensures that every ingredient softens and contributes to a rich, savory broth.
After cooking, stir in the fresh lime juice and taste the chili to adjust the seasoning, adding more salt, pepper, or spices if needed. Once the flavor is to your liking, serve the hot chili topped with your favorite garnishes.


Slow Cooker Pork Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 medium onion diced
- 29 ounces diced tomatoes
- 15 ounces mild chili beans undrained
- 15 ounces hot chili beans undrained
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions
- In a skillet over medium heat, heat the olive oil. Add the ground pork and onion, breaking it up with a spatula or a meat chopper. Cook until it's browned and no longer pink, about 5–7 minutes.1 tablespoon olive oil, 1 pound ground pork, 1 medium onion
- Add the browned pork, sautéed onions, diced tomatoes, mild and hot chili beans, tomato paste, chicken broth, chili powder, cumin, smoked paprika, and a pinch of salt and pepper to a slow cooker. Stir until well combined.29 ounces diced tomatoes, 15 ounces mild chili beans, 15 ounces hot chili beans, 2 tablespoons tomato paste, 1 cup chicken broth, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, Salt and pepper
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Add the lime juice, and taste the chili before serving. Adjust any seasonings if needed. Serve hot with your favorite toppings.1 tablespoon lime juice
Notes
- Let the chili cook on low for at least 6-8 hours to allow the flavors to really meld together. You can also cook it longer if needed, as the slow cooker will keep everything at the perfect temperature without overcooking the meat.
- This recipe tastes even better the next day, so feel free to make this in advance.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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