Delicious Apple Chicken Chili Recipe Easy Fall Dinner for Picky Eaters

Posted on January 26, 2026

Ariana Ford

There’s something about fall that just screams comfort food. I remember one chilly October evening when the wind was howling outside and my kids were refusing to eat pretty much everything I put on the table. Enter this delicious apple chicken chili—an unexpected twist that somehow won over even the pickiest eaters at my house.

I’ve made this recipe more times than I can count (seriously, at least 12 times last fall alone), tweaking it just enough to nail that perfect balance of sweet, savory, and cozy warmth. The combo of tender chicken, crisp apples, and hearty chili spices feels like a hug in a bowl—exactly what you want after a long day. If you’re hunting for an easy fall dinner that even picky eaters will devour, keep reading.

Why You’ll Love This Recipe

Okay, real talk—this apple chicken chili has completely changed how I think about chili dinners. Here’s why it’s become a staple in my fall cooking rotation:

Unexpected Sweetness That Works: The apples add a subtle sweetness that balances out the chili spices. Even my seven-year-old who “doesn’t like chili” asks for seconds.
Protein-Packed and Filling: With shredded chicken as the star, it’s hearty enough to keep you full without feeling heavy or greasy.
One-Pot Wonder: You toss everything into one pot or slow cooker, set it, and forget it until dinner time. Perfect for busy weeknights when you want a home-cooked meal without fuss.
Customizable Heat Levels: Whether your family likes it mild or a little kick, you control the spice. I usually keep it mild but add a pinch of cayenne for myself.
Kid-Approved: I’ve tested this on more than a dozen picky eaters (family and friends alike) and it’s always a hit. The apples sneak in some fruit, making it feel less like “chili” and more like something fun.

This recipe isn’t just dinner; it’s a way to get everyone around the table without the usual “I don’t like that” battles. Plus, it fills your kitchen with that amazing fall aroma that makes you want to cozy up with a blanket and a good book.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: most of it is stuff you probably already have or can grab easily at your local grocery. Plus, I’ll share why each ingredient matters because, honestly, understanding the “why” makes cooking way less intimidating.

Boneless, skinless chicken breasts or thighs (1.5 lbs / 680g) — I prefer thighs for juiciness, but breasts work fine too. Pro tip: Using leftover rotisserie chicken cuts down cooking time.
Apples (2 medium, peeled and diced) — Granny Smith adds a nice tart contrast, but Fuji or Honeycrisp bring sweetness. I like mixing tart and sweet.
Yellow onion (1 medium, diced) — The flavor base. I never skip this.
Garlic cloves (3, minced) — Because garlic makes everything better, right?
Chicken broth (3 cups / 720ml) — I go for low-sodium so I can control the salt. Homemade if you have it, store-bought if you don’t.
Canned diced tomatoes (14 oz / 400g) — Adds a rich, tangy depth without overpowering the apples.
Black beans (1 can, drained and rinsed) — Optional but adds texture and protein. My kids don’t mind them in here because of the flavors.
Chili powder (1 tbsp) — The warm spice that ties everything together.
Cumin (1 tsp) — Adds earthiness and depth.
Smoked paprika (1 tsp) — Gives a subtle smoky note without heat.
Salt and pepper — To taste. I always start with less and adjust at the end.
Olive oil (2 tbsp) — For sautéing the onions and garlic.
Fresh cilantro (optional, chopped) — For garnish and a pop of freshness.

Quick note: If you don’t have chili powder, you can mix 1 tsp paprika, ½ tsp cumin, and ½ tsp cayenne for a homemade version. Also, I peel apples because the skin can get a bit tough after cooking, but if you’re short on time, just give them a good wash.

Equipment Needed

You don’t need a fancy kitchen to make this apple chicken chili—I’ve made it with the most basic setup, and it turns out great every time.

Large heavy-bottomed pot or Dutch oven — This is where the magic happens. It holds heat well and gives you plenty of room to stir.
Sharp knife and cutting board — For prepping your chicken, apples, and veggies. A good knife makes all the difference.
Wooden spoon or heatproof spatula — I prefer wooden spoons because they’re sturdy and don’t scratch my cookware.
Measuring spoons and cups — Because eyeballing spices can get you into trouble (trust me).
Can opener — For those canned tomatoes and beans, unless you’re one of those lucky people who buy them in jars.

Optional but helpful:

Slow cooker or Instant Pot — I’ve adapted this recipe for both. Slow cooker works great if you want to throw it on in the morning and come home to dinner.
Immersion blender — If you like a creamier chili, you can blend a portion of it. I usually leave it chunky but sometimes blend about a cup for texture.

Oh, and if you don’t have a Dutch oven, a large deep skillet with a lid will do just fine. No excuses!

How to Make It: Step-by-Step

Alright, let’s make this delicious apple chicken chili happen. I’m walking you through exactly how I do it, with all the little tips I’ve picked up after making this recipe way too many times.

Prep and Sauté (10 minutes)
Heat 2 tablespoons olive oil over medium heat in your pot. Add diced onion and cook until soft and translucent, about 5 minutes. Toss in minced garlic and cook for another 1 minute—your kitchen should start smelling amazing by now.
Add Chicken and Spices (5 minutes)
Add the chicken breasts or thighs whole to the pot. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the chicken. Sear the chicken on each side until lightly browned, about 2 minutes per side. Don’t worry if it’s not cooked through yet.
Add Liquids and Apples (5 minutes)
Pour in the chicken broth, canned diced tomatoes (with juices), and diced apples. Give everything a gentle stir to combine. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, until the chicken is cooked through and tender.
Shred Chicken and Add Beans (5 minutes)
Remove the chicken pieces and shred them with two forks. Return the shredded chicken to the pot along with the drained and rinsed black beans, if using. Stir well and cook uncovered for another 10 minutes to let the flavors meld and the chili thicken slightly.
Final Taste and Adjustments (2 minutes)
Give it a taste and add more salt, pepper, or chili powder if you want more heat. If the chili is too thick, add a splash more broth or water. If it’s too thin, simmer a few extra minutes uncovered.
Serve and Garnish
Ladle the chili into bowls and sprinkle with chopped fresh cilantro if you like. I also love a dollop of sour cream or shredded cheese on top, but that’s optional.

Pro tip: Letting the chili rest for 10 minutes before serving helps the flavors deepen. It also cools it slightly so no one burns their mouth (been there, done that).

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t Skip Searing the Chicken — It adds that lovely caramelized flavor. Even if you finish cooking it in the broth, getting that sear makes a world of difference.
Use Fresh Apples, Not Applesauce — The chunks give the chili a nice texture and prevent it from becoming too sweet or mushy.
Adjust Spice Levels Early — Add a little at a time and taste as you go. You can always add more but can’t take it out once it’s in.
Slow Cooker Version — Brown the onions and chicken first, then dump everything into the slow cooker. Cook on low for 6-7 hours or high for 3-4. Add apples and beans in the last hour to keep their texture.
Don’t Overcook the Apples — They should be tender but still hold their shape to contrast with the chicken and beans.
Leftover Magic — This chili tastes even better the next day once the flavors have had a chance to mingle. I always make extra.

And honestly? If your chili tastes a little flat, a splash of apple cider vinegar or a teaspoon of honey brightens it up nicely.

Ways to Mix It Up

Once you’ve nailed the basic version, here’s where you can get creative. I’ve tried all of these, and they work beautifully.

Spicy Kick: Add 1 diced jalapeño with the onions or sprinkle in some cayenne pepper to amp up the heat. My husband loves this version.
Sweet & Smoky: Swap smoked paprika for chipotle powder for a smoky, slightly spicy flavor. It pairs so well with the apples.
Vegetable Boost: Toss in diced bell peppers or corn along with the apples for extra color and crunch.
Turkey Swap: Replace chicken with ground turkey for a different texture. Brown before adding liquids.
Make it Vegetarian: Skip the chicken and use vegetable broth. Add extra beans, diced sweet potatoes, or lentils for protein.
Crockpot Cheesiness: Stir in a cup of shredded cheddar or Monterey Jack cheese right before serving. It makes the chili ultra creamy.

Dietary modifications? No problem. I’ve made this gluten-free by double-checking canned ingredients and dairy-free by skipping cheese or sour cream toppings.

Serving Ideas & Storage

This apple chicken chili is amazing served on its own, but here are some of my favorite ways to enjoy it:

With Cornbread — Sweet, buttery cornbread is the perfect sidekick. I like to crumble it into the chili for extra comfort food vibes.
Over Rice or Quinoa — Makes a heartier meal and stretches the chili if you’re feeding a crowd.
With Toppings Bar — Set out avocado slices, shredded cheese, sour cream, and tortilla chips for a fun DIY dinner night.
In a Bread Bowl — For special occasions or when you’re feeling fancy.

Storage:

Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
Freezer: This chili freezes beautifully! Portion into freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Reheating Tip: If the chili thickens too much after storing, stir in a splash of broth or water when reheating.

Pro tip: Leftover chili also makes amazing stuffed peppers or a topping for baked potatoes.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about this apple chicken chili as a meal choice:

Nutrient	Per Serving (1 cup)
Calories	280
Protein	28g
Carbohydrates	22g
Fat	6g
Fiber	5g

Why it’s good for you: The chicken packs a solid protein punch to keep you full without heaviness, while the apples add fiber and natural sweetness. The black beans (if you use them) boost fiber and protein even more. Plus, you’re sneaking in vitamins and antioxidants from the tomatoes and spices.

Compared to typical chili recipes that rely heavily on beef and sometimes excess oil, this version feels lighter but still satisfying. Perfect for fall dinners that won’t leave you sluggish.

Final Thoughts

So that’s my delicious apple chicken chili recipe—your new best friend for easy fall dinners, especially if you’re dealing with picky eaters. I’m telling you, this one’s a game changer. It’s cozy, flavorful, and surprisingly simple to pull off on a weeknight.

This recipe has become my go-to for chilly evenings when I want something warm and comforting without spending hours in the kitchen. Plus, it’s a sneaky way to get some fruit and veggies into the family without complaints.

Don’t be shy about making it your own—try the spice variations, toss in your favorite veggies, or tweak the protein. That’s how the best recipes grow and keep life interesting.

If you make this apple chicken chili, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @cozykitchenvibes. Trust me, nothing makes my day like seeing your cozy dinners.

Happy cooking—and may your kitchen smell like fall all season long!

FAQs

Q: Can I use frozen chicken for this recipe?

A: Totally! Just thaw it overnight in the fridge first. If you’re short on time, you can add frozen chicken to the pot, but it’ll take longer to cook and you’ll want to check the internal temperature carefully.

Q: What apples work best in apple chicken chili?

A: I love Granny Smith for their tartness, but Fuji or Honeycrisp add sweetness. Mixing tart and sweet apples gives a nice balance. Avoid super soft apples like McIntosh—they get mushy too fast.

Q: Can I make this chili in a slow cooker?

A: Yes! Brown the onions and chicken first, then dump everything into the slow cooker. Cook on low for 6-7 hours or high for 3-4. Add apples and beans during the last hour so they don’t turn to mush.

Q: How do I know when the chili is done?

A: The chicken should be tender and shred easily, and the apples should be soft but still hold their shape. The chili should be thickened slightly and smell amazing. Taste and adjust seasoning before serving.

Q: Can I freeze leftover apple chicken chili?

A: Absolutely! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or microwave with a splash of broth if needed.

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