Slow Cooker Chicken Chili

There’s something incredibly comforting about a bowl of Slow Cooker Chicken Chili. Imagine a chilly winter evening, the kind where you just want to huddle up and enjoy something warm and hearty. That’s exactly what this dish brings to the table! I remember the first time I made this recipe—it was for a cozy gathering with friends, and the aroma of spices filled my kitchen, drawing everyone in. As we sat down to enjoy the chili, laughter and stories flowed, and that evening turned into one of my favorite memories. This Slow Cooker Chicken Chili is not just a meal; it’s a vessel for connection, warmth, and comfort.

What to Gather for Slow Cooker Chicken Chili

Gathering the right ingredients is essential for a successful dish. In this case, the ingredients for Slow Cooker Chicken Chili come together to create a flavorful, hearty meal that warms the soul. The key players are the chicken, kidney beans, and the spices that give this chili its character.

• 28 ounces red kidney beans (drained and rinsed, 1 large can): A staple in chili, these beans add protein and texture to the dish.
• 1 large onion (chopped): Onions bring sweetness and depth to the flavor profile.
• 1 cup corn (frozen or canned): Corn adds a touch of sweetness and color.
• 1½ cups salsa (mild): This elevates the chili with a blend of spices and tomatoes.
• 15 ounces tomato sauce (no salt added): Adds moisture and richness to the dish.
• 1 tablespoon chili powder: The key spice that gives chili its characteristic warmth.
• 1 teaspoon ground cumin: This spice adds an earthiness to balance the flavors.
• 1 tablespoon Tex Mex seasoning: A blend of spices that enhances the flavor profile.
• 2 pounds chicken breasts (boneless and skinless, or chicken thighs): The primary protein source that makes this chili hearty.
• 1 cup cheddar cheese (shredded): A delicious topping that adds creaminess and flavor.

How to Assemble Slow Cooker Chicken Chili

Assembling your Slow Cooker Chicken Chili is a straightforward process. Let’s get right into it! The beauty of this dish is in its simplicity, so follow these easy steps for a delicious meal.

1. Start by combining the red kidney beans, chopped onion, corn, salsa, tomato sauce, chili powder, ground cumin, and Tex Mex seasoning in your slow cooker. Make sure the ingredients are mixed well to ensure that each bite is bursting with flavor.
2. Next, take your chicken breasts and place them on top of the mixed ingredients. Gently stir them in without completely mixing them with the beans and sauce. The chicken will soak up all the delicious flavors while cooking.
3. Cover your slow cooker with a lid. Set it to cook either on low for 6 to 8 hours or on high for 4 to 5 hours. This is where the magic happens, as the flavors meld together beautifully.
4. When the cooking time is up, carefully transfer the cooked chicken to a cutting board using tongs. Let it cool slightly, then shred it using two forks. Shredding allows the meat to absorb the flavors of the chili.
5. Return the shredded chicken to the slow cooker and stir everything together. This step ensures that every ingredient is coated in that rich, flavorful sauce.
6. If you like, garnish your chili with fresh cilantro for a burst of freshness. Serve hot, and don’t forget to top it with cheddar cheese or any of your favorite chili toppings.

Ways to Customize

One of the best aspects of this Slow Cooker Chicken Chili is how easily you can customize it to fit your personal taste. Here are some ideas to make this dish uniquely yours!

• Spice Level: If you like your chili spicy, consider adding diced jalapeños or a splash of hot sauce to the mix.
• Vegetable Additions: Feel free to add in some bell peppers, zucchini, or carrots for extra nutrition and flavor.
• Beans: Experiment with different types of beans like black beans or pinto beans for a unique twist.
• Garnishes: Top with slices of avocado, sour cream, or green onions for added texture and flavor.
• Serving Options: Serve over rice or with crusty bread for a more filling meal. You can also load it onto baked potatoes for a delicious twist.
• Double the Recipe: If you’re cooking for a crowd or want leftovers, double or triple the ingredients while using a larger slow cooker.

What Complements This Slow Cooker Chicken Chili

There are so many great ways to enjoy your Slow Cooker Chicken Chili. Here are a few ideas that will enhance your meal:

• Serve with Cornbread: A slice of warm cornbread is a classic pairing that complements the chili beautifully.
• Top with Fresh Cilantro: A sprinkle of fresh cilantro adds a burst of flavor and freshness.
• Pair with Rice: Serve the chili over a bed of rice for a filling and hearty option.
• Perfect for Game Day: This dish is a fantastic addition to any game day spread, sure to please all your guests.
• Ideal for Potlucks: Take your Slow Cooker Chicken Chili to a potluck; it’s sure to be a hit!
• Lunch or Dinner: Enjoy this chili for lunch or dinner; it’s satisfying at any time of the day.

FAQ

Conclusion

The Slow Cooker Chicken Chili is truly a special recipe that combines ease of preparation with comforting flavors, making it perfect for any occasion. I encourage you to try this simple yet delightful dish, whether for a cozy family dinner or a fun gathering with friends. You won’t be disappointed, and I guarantee it will become a favorite in your household!

Slow Cooker Chicken Chili

Experience the ultimate comfort food with this Slow Cooker Chicken Chili. Packed with tender chicken, hearty beans, and vibrant spices, it's an easy weeknight dinner that will warm your soul. Perfect for gatherings or meal prep, make it tonight!

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 28 ounces red kidney beans drained and rinsed, 1 large can
• 1 large onion chopped
• 1 cup corn frozen or canned
• 1.5 cups salsa I used mild
• 15 ounces tomato sauce no salt added
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon Tex Mex seasoning
• 2 pounds chicken breasts boneless and skinless, or chicken thighs
• 1 cup cheddar cheese shredded

Equipment

• 6-Quart Programmable Slow Cooker

Method

 

1. Start by combining the red kidney beans, chopped onion, corn, salsa, tomato sauce, chili powder, ground cumin, and Tex Mex seasoning in your slow cooker. Make sure the ingredients are mixed well to ensure that each bite is bursting with flavor.
2. Next, take your chicken breasts and place them on top of the mixed ingredients. Gently stir them in without completely mixing them with the beans and sauce. The chicken will soak up all the delicious flavors while cooking.
3. Cover your slow cooker with a lid. Set it to cook either on low for 6 to 8 hours or on high for 4 to 5 hours. This is where the magic happens, as the flavors meld together beautifully.
4. When the cooking time is up, carefully transfer the cooked chicken to a cutting board using tongs. Let it cool slightly, then shred it using two forks. Shredding allows the meat to absorb the flavors of the chili.
5. Return the shredded chicken to the slow cooker and stir everything together. This step ensures that every ingredient is coated in that rich, flavorful sauce.
6. If you like, garnish your chili with fresh cilantro for a burst of freshness. Serve hot, and don't forget to top it with cheddar cheese or any of your favorite chili toppings.

Notes

• Double the recipe: This recipe makes 8 servings. If you are cooking for a crowd or want to make enough for a few more meals, you’ll need to double or triple the recipe and use a large crockpot.
• Make it spicy: Most chicken chili recipes just like this one are only mildly spicy. If you like really spicy chili, just add some diced jalapeño peppers or green chiles to the slow cooker along with the other ingredients.
• Keep the chicken warm: Some slow cookers have timers which are really helpful. But for food safety, make sure your chili doesn’t cook and then cool off in the crockpot. Food should only stay at room temperature for up to 4 hours.
• Leftover chicken chili: Will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.