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Slow Cooker Chicken Chili Recipe

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3.9 from 9 reviews

This Slow Cooker Chicken Chili is a hearty, flavorful dish perfect for an easy and comforting meal. It combines tender chicken breasts with beans, tomatoes, corn, and a blend of spices, all slow-cooked to perfection to develop rich, deep flavors. Simple to prepare and requiring minimal hands-on time, this chili is an ideal recipe for busy days or meal prepping.

  • Total Time: 10 hours 45 minutes (low) or 6 hours 45 minutes (high)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 medium onion, chopped
  • 1 (16 oz / 454 g) can black beans, rinsed and drained
  • 1 (16 oz / 454 g) can kidney beans, rinsed and drained
  • 1 cup (240 ml) tomato sauce
  • 10 oz (283 g) frozen corn kernels (about 2 1/3 cups)
  • 2 (14.5 oz / 822 g total) cans diced tomatoes with chilies
  • 1 oz (28 g) taco seasoning
  • 1 teaspoon (3 g) ground cumin
  • 1 teaspoon (3 g) chili powder
  • 24 oz (1 1/2 lbs / 680 g) boneless skinless chicken breasts
  • Chili peppers, chopped (optional)

Garnish

  • 1/4 cup (5 g) chopped fresh cilantro
  • Optional: shredded cheese
  • Optional: sour cream

Instructions

  1. Prepare the slow cooker: Combine the rinsed black beans, kidney beans, diced tomatoes with chilies, chopped onion, chopped chili peppers (if using), frozen corn kernels, tomato sauce, cumin, chili powder, and taco seasoning in the slow cooker. Stir gently to mix all the ingredients evenly.
  2. Add chicken: Place the boneless skinless chicken breasts on top of the bean and vegetable mixture, ensuring they are evenly spaced and covered by the sauce mixture.
  3. Begin cooking: Cover the slow cooker with its lid. Cook on low heat for 10 hours or on high heat for 6 hours, allowing the flavors to meld and the chicken to cook through until tender.
  4. Shred the chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
  5. Combine shredded chicken: Return the shredded chicken to the slow cooker and stir it thoroughly into the chili. Continue cooking uncovered or with the lid on for an additional 30 minutes to allow the chicken to absorb the chili flavors.
  6. Serve: Spoon the chili into bowls and garnish with fresh chopped cilantro. Optionally, add shredded cheese and/or sour cream on top for extra richness and creaminess.

Notes

  • For spicier chili, increase the quantity of chopped chili peppers or add additional chili powder.
  • Feel free to substitute chicken thighs for chicken breasts for a juicier result.
  • This chili can be made a day ahead; flavors improve after resting in the fridge overnight.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Serve with warm tortilla chips, cornbread, or over rice for a complete meal.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 hours (low) or 6 hours (high) plus 30 minutes shredding step
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/slow-cooker-chicken-chili-recipe/